Stir-Fried Beef and Zucchini

Thursday 11 September

We got some cut-rate chuck steak at Kroger's, so sliced it up and marinated it with soy sauce, Shaoxing wine, sugar, and black pepper for a stir-fry. 

We chopped up two bunches of scallions (saving the greens for the end), a green banana pepper and a red jalapeno, and a chunk of minced ginger, and began the stir-fry in that order.  We then added our main vegetable, three zucchini sliced into thick half-moons with an extra cut almost (but not quite) through the center - that's what you do with cucumbers for stir-fries as well.

We set aside the vegetables, and stir-fried the beef with a big clove of garlic, minced; then put the vedge back in, re-heated, and spiced it up with a big glugg of oyster sauce.  At the end, sprinkled with the minced scallion tops, a drizzle of sesame oil, and served.

The beef was still a little tough, so we either need to cut it thinner, or cook it only a minute or two until rare.  But the flavors were well balanced, which is pretty good, especially for this kind of seat-of-the-pants Chinese.