Ingredients
Scale
- 1 lb (450g) lean ground beef
- 3 medium zucchinis, sliced into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra flavor)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil or sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper, to taste
- Optional garnish: chopped green onions or sesame seeds
Instructions
- Gather all ingredients before starting. Slice zucchinis, mince garlic, and grate ginger for a smooth cooking process.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Break apart the beef as it cooks, then drain excess fat if necessary.
- Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant. Add sliced zucchini and cook for another 3-5 minutes until tender but still crisp.
- Stir in soy sauce, oyster sauce if using, and season with salt and pepper. Mix well. Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens nicely.
- Remove from heat. Garnish with chopped green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.
Notes
- You can substitute ground turkey or chicken for beef for a lighter version.
- Ensure not to overcook the zucchini to keep it tender yet crisp.
- This stir-fry pairs well with jasmine rice or rice noodles.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-inspired
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg