Crispy Sticky Beef & Zucchini

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 lb flank steak (thinly sliced)

1 tbsp soy sauce (low sodium)

1 tsp sesame oil

3/4 cup cornstarch

1 cup vegetable or canola oil (for frying)

1 tbsp olive oil

1 tsp sesame oil

1 tbsp rice wine vinegar

1 tbsp shaoxing wine

4 tbsp soy sauce (low sodium)

1 tbsp chilli oil or hot sauce of choice

2 tbsp brown sugar

1 tbsp honey

1 tbsp cornstarch

2 tbsp water

3 garlic cloves (chopped fine)

1 tbsp fresh ginger (chopped fine)

1 tsp chill flakes

3 large zucchini (sliced into 1 inch pieces)

1 tsp sesame oil (for frying)

sesame seeds

green onions or chives

Directions

Begin by slicing your beef into thin strips. Add the beef to a bowl along with the soy sauce and sesame oil. Mix to combine.

To a medium shallow bowl add your cornstarch. Add your beef into the cornstarch and mix to combine ensuring all of the pieces are fully covered. Let sit for 5 minutes while you prepare your marinade.

To a small bowl add all of your sauce mixture ingredients, mix really well and taste to adjust accordingly. Set aside.

Slice your zucchini into 1 inch pieces, set aside.

Grab a large frying pan add your vegetable or canola oil for frying and set to medium high heat. Once hot add your beef (one piece at a time) to avoid them from sticking together in the pan. Ensure to shake off any excess cornstarch as well.*Be sure not to over crowd the pan so work in batches if you need.

Fry for 2-4 minutes, or until cooked. Using a slotted spoon remove the beef from the pan and set aside.

Using a piece of paper towel remove any excess oil from the pan, or discard safely.

Turn the heat to a medium setting, add a tsp of sesame oil and then add your zucchini. Fry for 2-3 minutes (or longer if you like your veggies more cooked), add your beef and sauce and reduce heat to low/simmer. Cook for 2-3 minutes just until everything begins to thicken and gets nice a hot.

Dish up, top with sesame seeds and green onions!