Prep 10 mins
Cook 10 mins
My version of a recipe from a book titled Quick & Easy Korean Cooking for Everyone, via RecipeSource.com. The recipe originally called for cucumbers instead of zucchini; somehow I bought the zucchinis instead (I know, I know...) and I loved the end result, so here it is! The directions are a little vague, but I am a beginner cook and managed just fine. Enjoy over rice, with Sriracha.
- 4 zucchini, thinly sliced
- 1⁄3 lb lean beef (julienned or thinly sliced)
- 1 teaspoon salt
- 1 tablespoon peanut oil or 1 tablespoon sesame oil or 1 tablespoon other oil
- 1⁄4 teaspoon crushed garlic
- salt and pepper, to taste
- 1 tablespoon finely chopped green onion
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1⁄2 teaspoon soy sauce
- 1⁄2 teaspoon ground red chili pepper
- 1⁄4 teaspoon salt
- shredded chili pepper, to garnish
- Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside.
- Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
- Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.
yeah pretty good! I uploaded a photo. Thanks for sharing an easy tasty recipe?
Yippee!!! This was fabulous! My family is rather persnickety about zucchini but loved it in this. I think the cucumbers might be interesting, too - I'll probably give that a try, too. I partially froze the meat to make it easier to slice thinly. I served it over brown rice. Once the prep work is done, ZOOM - dinner is ready!! Made for PAC Spring '08.