Zucchini and Beef Stir Fry

SOY SAUCE: This recipe calls for two different soy sauces. The dark, which is less salty, but has a more intense flavor, is used for the marinade. Light soy which is saltier and less dense is used during the stir fry as a seasoning.

• 1 pound flank steak, sliced into 1 inch pieces
• 1 tablespoon corn starch
• 4 tablespoons peanut oil
• 2 medium zucchini, sliced in 3/4 inch chunks
• 1/2 pound fresh shitake mushrooms, thickly sliced
• 3 scallions with green tops, sliced on the diagonal
• 1 tablespoon light soy sauce

METHOD

Prepare marinade by whisking together all ingredients.

Marinate sliced meat for 15 minutes, separating the slices so they are evenly coated.

After 15 minutes, remove meat from marinade, blot off excess liquid, and toss meat lightly with 1 tablespoon cornstarch. Reserve leftover marinade, removing the crushed ginger.

Heat dry wok for two minutes. Swirl in 1 1/2 tablespoons of the oil. Put in zucchini and stir fry for two minutes. Remove with slotted spoon or Chinese strainer, letting oil drain. Set aside. Stir fry mushrooms and scallions for two minutes. Remove, and add to reserved zucchini.

Heat wok again. Swirl in another 1 1/2 tablespoons oil. As soon as it settles, put in half the meat, stirring vigorously until brown. Remove meat. Set aside. Let wok heat again. Put in remaining tablespoon of oil and cook second batch of meat until browned.

Return vegetables and reserved meat to wok. Add soy sauce and reserved marinade. A delicate sauce should have formed through cooking. If necessary, add 1 - 2 tablespoons water to thin sauce. Adjust for seasoning, adding 2 teaspoons more soy sauce if necessary.

Serves: 4 - 6

Contributor: Colin Davis for Donna Serbe Davis

TIP: While meat is marinating, chop and measure all ingredients so that you can move quickly.

 

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