Crispy Sticky Beef with Zucchini
A flavorful dish featuring crispy, golden beef and fresh zucchini in a sweet, savory, and spicy sauce. This quick, one-pan meal is perfect for busy nights and impresses guests.
Equipment
- Sharp knife
- Cutting board
- Mixing bowls
- Large frying pan or wok
- Tongs or spatula
- Paper towels
- Serving dish
Ingredients
- 1 pound flank steak thinly sliced
- 2 medium zucchinis sliced into rounds
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons cornstarch for coating beef
- ΒΌ cup canola oil for frying
- 1 tablespoon sesame seeds for garnish
- 2 green onions chopped (for garnish)
- 2 tablespoons Shaoxing wine
- 1 tablespoon rice wine vinegar
- Chili flakes to taste
- Hot sauce optional
Instructions
- Marinate beef: Combine flank steak with soy sauce, garlic, and cornstarch. Let sit for 15 minutes.
- Heat oil: In a large pan, heat canola oil until hot. Test with a small piece of beef.
- Fry beef: Cook the beef slices until golden brown. Remove and drain on paper towels.
- Prepare sauce: In the same pan, discard excess oil, leaving about 1 tablespoon. Cook garlic and ginger for 30 seconds.
- Cook zucchini: Add zucchini to the pan, stirring until it softens.
- Add sauce ingredients: Stir in soy sauce, dark soy sauce, brown sugar, honey, Shaoxing wine, and rice wine vinegar. Let simmer until sauce thickens.
- Combine: Return beef to the pan, toss to coat in sauce, and add chili flakes for heat.
- Garnish: Top with sesame seeds and chopped green onions. Serve hot.
Notes
Nutrition Facts:
- Calories: ~170 per serving
- Total Fat: 8.00g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: Varies with soy sauce
- Protein: High (from beef)
- Carbohydrates: 12-15g (mostly from sauce ingredients)
- Fiber: 2g (from zucchini)