Ingredients

• 112g (approx 4 oz) lean beef (e.g., sirloin, flank steak), thinly sliced against the grain
• 1 medium zucchini (approx 200g), halved lengthwise and sliced into half-moons
• 1 tbsp light soy sauce (for beef marinade)
• 1 tsp cornstarch (for beef marinade)
• 0.5 tsp sesame oil (for beef marinade)
• 1 tbsp vegetable oil (for cooking)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp light soy sauce (for stir-fry sauce)
• 1 tsp rice vinegar
• 0.5 tsp cornstarch (for stir-fry sauce slurry)
• 2 tbsp water (for stir-fry sauce slurry)
• Optional: Pinch of red pepper flakes for heat
• Optional: Sliced green onions for garnish

Steps

1. In a small bowl, combine the thinly sliced beef with 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 0.5 teaspoon sesame oil. Mix well and let it marinate for at least 10 minutes.
2. Wash and trim the zucchini, then halve it lengthwise and slice into uniform half-moons, about 1/4 inch thick.
3. Mince the garlic cloves and grate the fresh ginger.
4. In another small bowl, whisk together 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 0.5 teaspoon cornstarch, and 2 tablespoons water until smooth. Set aside.
5. Heat 1 tablespoon vegetable oil in a wok or large non-stick skillet over high heat until shimmering.
6. Add the marinated beef to the hot pan in a single layer. Stir-fry quickly for 1-2 minutes until browned on the outside but still slightly pink in the center. Remove the beef and set aside.
7. Add the minced garlic and grated ginger to the same pan. Stir-fry for 30 seconds until fragrant. If using, add red pepper flakes now.
8. Add the sliced zucchini to the pan. Stir-fry for 3-4 minutes until crisp-tender.
9. Return the seared beef to the pan with the zucchini.
10. Give the prepared stir-fry sauce a quick whisk again and pour it over the beef and zucchini.
11. Stir continuously for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
12. Remove from heat immediately. Garnish with sliced green onions if desired and serve hot.