Stir Fried Zucchini And Beef Recipes

STIR-FRIED ZUCCHINI

Stir-Fried Zucchini image

I plant many vegetables to use in cooking. Tomatoes, cucumbers and zucchini are among our favorites. That is why this zucchini stir-fry is so popular at our house. -Deborah Elliot, Ridge Spring, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds sliced zucchini
2 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

COLORFUL BEEF STIR-FRY

Colorful Beef Stir-Fry image

I really like this beef stir-fry recipe. Who couldn't love the easy sesame-ginger marinade and the vibrant mix of vegetables? -Deb Blendermann, Boulder, Colorado

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 cups.

Number Of Ingredients 17

Ingredients

1/4 cup reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup reduced-sodium beef broth
1-1/2 teaspoons canola oil, divided
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup fresh snow peas
1/2 cup canned bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional

Steps:

In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.

Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 542mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

STIR-FRIED ZUCCHINI AND BEEF

Stir-Fried Zucchini and Beef image

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.

Provided by Shalabhanjika

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 zucchini, thinly sliced
1/3 lb lean beef (julienned or thinly sliced)
1 teaspoon salt
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

Steps:

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.

STIR FRIED ZUCCHINI WITH OYSTER SAUCE

Stir Fried Zucchini with Oyster Sauce image

This is a basic Chinese vegetable stir fry that can be made with just about any vegetable that can be cooked. Lettuce, spinach, Swiss chard, nappa, bok choy, green beans, asparagus (my favorite), pea pods, broccoli etc are all delicious. Just cut the vegetable properly and, if necessary, blanche before cooking. (Green beans, asparagus & broccoli need 2 - 3 minutes in boiling water).

Provided by tgobbi

Categories Vegetable

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 lb zucchini or 1 lb cucumber
2 tablespoons vegetable oil
1 teaspoon minced garlic (to taste)
1/2 teaspoon salt (or use a little light soy and cut back on the salt)
1/4 teaspoon sugar
1 tablespoon oyster sauce
1/2 tablespoon dry sherry
1/4 cup chicken stock
1/4 cup wood ear mushrooms, soaked & shredded (or Chinese black mushrooms, soaked & shredded) (optional)
cornstarch, mixed with a little water
3 -5 drops sesame oil (optional)

Steps:

*These are the same mushrooms used in mu shu pork.
They are variously called tree ears or wood ears.
Pour boiling water over them and let soak for 15 minutes.
Remove tough stems with a knife and julienne.
They swell up to about four times their original size when soaked so it takes very little to make 1/4 cup!
Be sure to remove the stems because they are extremely tough.
If using cucumber, peel and remove seeds.
Zucchini just needs to be washed.
Slice or julienne.
Or cut in finger sized pieces.
Heat oil with salt in wok or skillet over high heat; add garlic and stir for a few seconds for aroma.
Add cucumber& wood ears; stir fry 1 minutes Stir in sauce.
Cover& simmer 1 minutes Thicken slightly with cornstarch mixture.
Stir in a few drops of sesame oil.
Serve immediately.

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