Stir-fried beef and zucchini recipe
The genius of stir-fries: you can use pretty much whatever meat and vegies you like.
Ingredients
2 tbsp oyster sauce
4 tbsp light soy sauce
350g beef fillet, cut into 2cm slices
4 tbsp vegetable oil
2 zucchini, cut into diagonal slices
50g fresh shiitake mushrooms, stalks removed, sliced
1 knob of ginger, peeled and julienned
2 cloves of garlic, finely chopped
3 spring onions, cut into 4cm lengths, white and green sections separated
3 tbsp shaoxing wine
1 tsp crushed yellow rock sugar
3 tbsp fresh chicken stock
freshly ground black pepper
Method
1. Mix together half the oyster sauce, all but one tablespoon of the soy sauce and the beef, and marinate for 1-2 hours.
2. Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the beef in batches for about one to two minutes per batch until well browned, then remove.
3. Add the zucchini to the wok, stir-fry until just tender (two minutes), then add mushrooms. Stir-fry for 30 seconds more then remove.
4. Add the rest of the oil to the wok. When just smoking, add the ginger, garlic and spring onion whites. Stir-fry until fragrant.
5. Deglaze the wok with the shaoxing, then add the sugar, stock, remaining soy and oyster sauces. Simmer for about one minute until the liquid reduces and thickens.
6. Return the beef, vegetables and spring onion greens to the wok and cook for another minute to allow the flavours to mingle. Spoon onto a large plate. Give it a good grind of black pepper, then serve.
If you like this recipe, try Neil Perry's stir-fried chilli pork.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/stirfried-beef-and-zucchini-recipe-20170731-gxlyv7.html