Beef Stir Fry with Zucchini
1 1/2 lb sirloin or flank steak, cut into thin strips
3 Tablespoons soy sauce (gluten-free)
2 Tablespoons sherry
1 Tablespoon cornstarch
1 cup water
1/2 cup soy sauce (gluten-free)
2 Tablespoons oil
2 cups zucchini, cut into 1/2-inch pieces then cut in half
1 cup carrots, sliced 1/4-inch thick
1 red bell pepper, julienned or chopped small
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1. Marinate beef: In a shallow dish or plastic bag, combine soy sauce, sherry and beef. Set aside while preparing remaining ingredients.
2. Sauce: In a small bowl, whisk together cornstarch, water and soy sauce. Set aside.
3. In a 12-inch non-stick skillet, heat 2 Tablespoons oil over medium-high heat. Stir-fry beef until browned but not well done, just 2-3 minutes. Remove to a bowl, cover with foil and set aside.
3. Return skillet to medium-high heat. Add zucchini, carrots and bell pepper. Stir-fry until crisp-tender, about 5 minutes. Add garlic and ginger, stirring to incorporate, and cook about 1 minute. Place beef and any accumulated juices back into skillet and stir to combine. Stir stir-fry sauce in bowl to reconstitute, then pour into skillet, stirring to coat meat and vegetables. Sauce will thicken within 30 seconds. Serve.