Cooking is one of my joys, and I’m thrilled to share one of my favorite dishes with you—Crispy Sticky Beef with Zucchini.
It’s a delicious mix that brings together tender beef and fresh zucchini in a flavor-packed meal.
What I love about this dish is how each bite offers that perfect balance of sweet, savory, and a touch of spice.
When I make Crispy Sticky Beef, I always choose quality beef like sirloin or flank steak, thinly sliced to soak up the rich marinade. The zucchini adds a light, refreshing crunch that complements the crispy texture of the beef.
Cooking this meal in one pan also means less cleanup time, and more time to enjoy with family or friends.
In creating this recipe, I’ve found that a few key ingredients—like sesame oil, garlic, and soy sauce—bring out the dish’s best flavors.
This recipe is easy to follow and offers gourmet taste without complicated steps. Perfect for busy weeknights or impressing guests at dinner, this dish is sure to become a staple in your kitchen just as it has in mine.
Why You Will Love Crispy Sticky Beef Zucchini
I promise you’ll love this dish. It’s like an upgrade of your favorite takeout but made homemade in less than 30 minutes.
The crispy beef is perfectly golden, giving you a satisfying crunch with each bite. The sauce is sticky and just the right mix of sweet, spicy, and tangy.
Pairs perfectly with greens like zucchini, which balances the dish with a fresh touch. You can even swap it for green beans or broccoli for an equally tasty variation.
Picture a one-pan wonder that gets dinner on the table with fewer dishes to clean. This makes it a great option for busy nights.
The vibrant flavors along with the ease of preparation make this a go-to for anyone who loves quick, delicious meals.
I love how customizable it is—whether you like more heat or a milder flavor, you can adjust the spices to suit your taste.
How To Make Crispy Sticky Beef Zucchini
Creating Crispy Sticky Beef Zucchini is all about balancing sweet and savory flavors with a touch of spice. The perfect use of garlic, soy sauce, and sesame oil adds depth to the dish, while sesame seeds add a crunchy finishing touch.
Ingredients
To make this flavorful dish, you will need some essential components.
- Flank steak: About 1 pound, thinly sliced.
- Zucchini: 2 medium ones, sliced into thin rounds.
- Garlic: 3 cloves, minced.
- Fresh ginger: 1-inch piece, grated.
- Soy sauce: 3 tablespoons.
- Dark soy sauce: 1 tablespoon.
- Brown sugar: 2 tablespoons.
- Honey: 1 tablespoon.
- Cornstarch: 2 tablespoons, for coating beef.
- Canola oil: About ¼ cup, for frying.
- Sesame seeds: 1 tablespoon, for garnish.
- Green onions: 2, chopped for garnish.
- Shaoxing wine: 2 tablespoons.
- Rice wine vinegar: 1 tablespoon.
- Chili flakes: to taste.
- Hot sauce: optional, for extra heat.
Instruments
You’ll need a few tools to bring this dish together effectively:
- A sharp knife for slicing the beef and zucchini.
- Cutting board.
- Mixing bowls for combining the marinade and coating.
- Large frying pan or wok for cooking.
- Tongs or a spatula to flip the beef in the pan.
- Paper towels to drain excess oil from the cooked beef.
- A serving dish to present the Crispy Sticky Beef Zucchini.
Step By Step Instruction
- First, combine the flank steak with soy sauce, garlic, and cornstarch. Let it marinate for about 15 minutes.
- Heat the canola oil in a frying pan until hot. Add a small piece of beef to check if it’s ready.
- Fry the coated beef slices until they turn golden brown. Remove and drain on paper towels.
- In the same pan, remove excess oil, leaving about a tablespoon. Add the garlic and ginger, cooking for about 30 seconds.
- Add the zucchini, stirring until it begins to soften.
- Stir in soy sauce, dark soy sauce, brown sugar, honey, shaoxing wine, and rice wine vinegar. Let it simmer until the sauce thickens.
- Return the beef to the pan, toss to coat well with the sticky sauce. Add chili flakes for heat.
- Finish by garnishing with green onions and sesame seeds. Serve hot and enjoy your delicious creation.
Ingredient Substitute
When I’m out of zucchini for my Crispy Sticky Beef & Zucchini, I like to use yellow squash. It has a similar texture and cooks beautifully in the dish. Mushrooms can also be a great choice, adding an earthy flavor that complements the beef.
I often choose low sodium soy sauce to keep my dishes heart-friendly. It provides the same umami depth without excessive salt. If you prefer a slightly sweeter note, consider using a mixture of olive oil and balsamic vinegar for a unique twist.
For the cooking oil, I find canola oil works well as a neutral base, but olive oil can impart a richer taste. It blends nicely with the other ingredients, enhancing the overall experience. Adjust seasonings as needed when making these swaps to suit your taste.
What To Serve With Crispy Sticky Beef Zucchini
I love to pair Crispy Sticky Beef Zucchini with a side of steaming jasmine rice. The soft, aromatic rice balances out the rich, bold flavors of the beef dish. The rice soaks up the sticky sauce, making each bite even more delightful.
For another side, a crunchy savory frittata can add texture and variety. It complements the dish with its subtle eggy flavors and can include farm-fresh vegetables like zucchini or green beans.
If you’re feeling adventurous, try serving the beef and zucchini alongside Mongolian beef or beef chow fun. Each of these beef dishes has unique flavors and textures that play well with the main dish, creating a feast with a wonderful blend of tastes.
Feel free to add a fresh green salad with a light, citrusy dressing. The tang of the salad cuts through the richness of the beef, refreshing the palate.
These pairings turn Crispy Sticky Beef Zucchini into a well-rounded meal.
How To Store Crispy Sticky Beef Zucchini
When I have leftovers of my Crispy Sticky Beef Zucchini, I make sure to store them properly to keep them fresh and tasty.
First, I let the dish cool down to room temperature. Then, I place the leftovers in an airtight container. This helps keep the flavors intact and prevents moisture loss.
If I plan to eat it soon, I store it in the refrigerator. It will stay fresh for up to 3 days.
For longer storage, I use the freezer. I portion out the Crispy Sticky Beef Zucchini into manageable amounts. I make sure to label the containers with the date so I don’t forget how long they’ve been stored. It stays good for about a month in the freezer.
When I’m ready to enjoy it again, I simply reheat the Crispy Sticky Beef Zucchini on the stove. I add a bit of water or sauce to bring back some moisture.
Storing my favorite dish properly means I can enjoy it any time without losing flavor.
Is Crispy Sticky Beef Zucchini Healthy
When I make Crispy Sticky Beef Zucchini, I often think about its health aspects. The main ingredient, beef, is a great source of protein, but the choice between grass-fed and conventional beef can affect the nutrient profile. Grass-fed beef typically has more omega-3 fatty acids and conjugated linoleic acid (CLA), which may be beneficial for health.
The zucchini adds a nutritious component to this dish. It’s low in calories and high in vitamins like vitamin C and potassium. Including more vegetables like green beans or broccoli instead of zucchini also boosts the dish’s nutritional value. These greens can help add fiber, minerals, and more vitamins to the meal.
The sauce’s ingredients play a vital role in the dish’s overall composition. Using a moderate amount of soy sauce adds flavor but also sodium, so I try to balance it out with low-sodium options or substitutes when possible. Garlic and other spices enhance the flavor without adding extra calories.
Here’s a simple breakdown of what makes Crispy Sticky Beef Zucchini potentially healthy:
- Protein: High-quality beef provides essential nutrients.
- Vegetables: Zucchini, broccoli, or green beans contribute vitamins and minerals.
- Sauce: Choose spices and low-sodium options for flavor without excess salt.
By focusing on these key elements, I aim to create a balanced dish that’s tasty and potentially healthy while still being easy to prepare.
Nutrition Fact In List Form
When creating my Crispy Sticky Beef Zucchini dish, I pay close attention to the nutritional breakdown. Here is a detailed list of what’s inside:
- Calories: Approximately 170 per serving
- Total Fat: 8.00g
- Saturated Fat: 1.500g
- Trans Fat: 0.000g
- Cholesterol: 0mg
- Sodium: Varies depending on soy sauce and other seasonings
Beef, such as sirloin or ribeye, provides protein and iron. These nutrients are crucial for muscle strength and overall energy levels. Thinly slicing the beef helps it cook evenly and absorb the flavors better.
Zucchini is a low-calorie vegetable rich in vitamins like vitamin C and potassium. It also adds fiber, keeping your digestive system healthy while being gentle on the calorie count.
Cooking Oil: I use vegetable oil or canola oil for frying. These oils are chosen for their ability to achieve the crispy texture without overpowering flavors.
Garlic: It adds a pungent aroma and is known for its health-supporting properties. Garlic enhances the taste while keeping calories low.
Crispy Sticky Beef with Zucchini
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
- ¼ 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
- 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)
