1. Trim all fat from steak. Slice steak into thin strips.
2. Heat oil in frying pan. Add beef strips and stir-fry over high heat. Reduce heat.
3. Add carrots, celery, onion, squash and seasonings and cook until vegetables are tender.
4. In a small cup, mix cornstarch and water until a smooth paste is formed. Add paste to beef mixture, stirring constantly. Cook until thickened.
NotesThis recipe can also be made meatless or with chicken or turkey instead of steak.
3/4 pound lean beef round steak, boneless
1 teaspoon vegetable oil
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup onion, sliced
2 cups zucchini squash, cut in thin strips
1 tablespoon light soy sauce
1/8 teaspoon garlic powder
1 dash of pepper
1 tablespoon cornstarch
1/4 cup water
MaterialsSharp knife, Cutting board, Measuring cups, Measuring spoons, Large frying pans, Small bowl/cup, Mixing spoon
More About Zucchini
How to Select
Larger zucchini tend to be watery and flavorless, with pulpy insides and large seeds. Smaller is better, so try to find one no larger than a regular-sized flashlight if you're buying standard green zucchini. Zucchini can be green, yellow, or white, but always look for a vibrant, rich color. Look for zucchini that still have a good chunk of the stem attached, as those ones will last longer.
How to Store
Store in a paper bag in the vegetable drawer of the refrigerator for up to one week. Don't store zucchini in plastic bags, as they trap in too much moisture and the zucchini will get slimy.
How to Prepare
Braised zucchini is terrific--cut the squash into pieces and put them in a skillet with a little olive oil, some minced garlic and about 2 to 3 tablespoons of water. Cover the pan and cook over medium heat until the zucchini is tender (about 5 minutes). Remove the lid and turn the heat up to high to evaporate the moisture and stir gently to coat the zucchini with the reduced juices