I haven’t made a stir fry in quite some time. I forgot how quick and delicious they are. This was the perfect meal. It sure did hit the spot!
I began with this recipe as a starting point and adapted it every so slightly. I used zucchini instead of red pepper and reduced the amount of soy sauce. I also added some garlic. The sauce was flavorful with the perfect amount of heat from the chili garlic sauce. The vegetables were a welcome change for the usual peppers and broccoli that you find in most stir fries. I served this stir fry over brown rice, but use white if you prefer!
There are a few key things to remember whenever you make a stir fry. First, you want to have all of your ingredients prepped and chopped and ready to go before you turn on your stove. Second, remember that you are using high heat, so watch out for the oil splattering. Third, cook your flavoring ingredients (garlic, shallot, ginger, crushed red pepper flake, etc) first for just a minute or so. Then, add your favorite vegetables and cook until just tender-crisp. Remove the veggies from the pan, then add and cook your protein of choice. Add the veggies back to the skillet just to warm through and you’re ready to eat!
For this stir fry, start by marinating the beef…
- Slice two thinly cut steak into strips. (I used steak cut for braciole.)
- Place the steak in a large bowl.
- Add about ½ cup soy sauce.
- Spoon in a teaspoon of chili garlic sauce.
- Mince up a couple of tablespoons of ginger.
- Add it it to bowl.
- Whisk to combine the ingredients and set aside.
- Mince up some more ginger, a few shallots, and a couple cloves of garlic.
- Slice up 2 zucchini into sticks.
- Heat some sesame oil in a skillet over high heat.
- Once the oil is hot, add the garlic, shallots, and ginger.
- Cook for about 1 minute, until fragrant. (It really is true when they sauce “Your nose will know”!)
- Add the zucchini.
- Give everything a stir.
- Add some green beans.
- Stir again, and let cook for about 4 minutes. (Give the pan a shake every now and then.)
- While the veggies cook, thinly slice a bunch of scallions.
- Add ¼ cup plus 2 tablespoons of soy sauce to the skillet.
- Sprinkle in half of the scallions.
- Stir and let cook for about 3 additional minutes.
- Spoon a couple of teaspoons of chili garlic sauce into a bowl.
- Transfer the veggies to the bowl.
- Toss to evenly distribute the sauce.
- Pour the steak and sauce sauce mixture into the skillet.
- Cook, stirring occasionally, until the beef is cooked through. (It will only take a few minutes.)
- Add the veggies back to the skillet to warm through.
- Stir one last time.
To serve, spoon some rice onto your plate.
Top with the beef stir fry.
Finish with some of the remaining scallions.
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Beef Stir Fry with Zucchini and Green Beans (serves 4)
- 2 very thin slices of steak, cut for braciole (about 1 pound)
- ¾ cup plus 2 tablespoons reduced sodium soy sauce, divided
- 3 teaspoons chili garlic sauce
- 4 teaspoons ginger, minced and divided
- ¼ cup toasted sesame oil
- 4 small shallots, minced
- 2 cloves garlic, minced
- 2 zucchini, cut into 16 sticks each
- 12 ounces green beans, trimmed
- 1 bunch scallions, thinly sliced and divided
- cooked brown rice
- Combine the steak with ½ cup of the soy sauce, 1 teaspoon of the chili garlic sauce, and half of the ginger.
- Stir to combine and set aside.
- Heat a large skillet or wok over high heat.
- Add the sesame oil.
- Once the oil is hot, add the remaining ginger, the shallots, and the garlic.
- Cook until fragrant, about 1 minute.
- Add the zucchini and green beans.
- Cook, stirring often, for about 4 minutes.
- Add the remaining soy sauce and half of the scallions.
- Cook for about 3 more minutes.
- Place the remaining chili garlic sauce in the bottom of a serving bowl.
- Transfer the vegetables to the bowl and toss to combine with the sauce.
- Return the skillet to the heat.
- Pour the steak and soy sauce mixture into the skillet.
- Cook for about 3 minutes, stirring occasionally.
- Add the vegetables back to the skillet to warm through.
- Serve the beef and vegetables over brown rice.
- Top with the remaining scallions.