Ingredients
Scale
- 1 lb (450g) of thinly sliced beef (sirloin or flank steak)
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp cornstarch (mixed with 2 tbsp water)
- Salt and pepper to taste
Instructions
- Sear the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef slices, season with salt and pepper, and cook until browned, about 2-3 minutes. Remove and set aside.
- Sauté vegetables: In the same pan, add a bit more oil if needed. Cook onions and garlic until fragrant, then add zucchini and stir-fry for 3-4 minutes until tender yet crisp.
- Combine and finish: Return beef to the skillet. Add soy sauce, oyster sauce (if using), and sesame oil. Mix well. Thicken the sauce with the cornstarch-water mixture and cook until evenly coated. Serve hot over rice or noodles.
Notes
- Feel free to substitute beef with chicken or tofu for a vegetarian version.
- Adjust cooking times when using different proteins to avoid overcooking.
- You can add other vegetables like bell peppers or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg