This is my favorite time of year. Give me all the summer produce!! I feel like there is always an abundance of zucchini and squash, and you won’t find me complaining! I came up with this recipe to use some of my zucchini – an Asian-style stir fry recipe that’s on the table in 15 minutes. The ingredient list may be short, but it’s not short on flavor! Bonus points for being healthy. Give it a try! Enjoy!
{Whole 30} Beef and Zucchini Stir-Fry
1 lb beef, sliced into thin strips ~ 1/4 inch thick (I used sirloin but skirt steak would work too)
3 zucchini, sliced (I used 2 yellow and 1 green zucchini)
2 tbsp coconut aminos
1 tbsp sesame oil
1/4 tsp black pepper
dash of salt
2 tbsp coconut aminos
1 tbsp red boat fish sauce
2 tsp sesame oil
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp ground ginger
1. In large bowl combine marinade ingredients. Add beef and toss to coat. Place in fridge for 1-2 hours (or longer).
2. Heat a large nonstick skillet over medium high heat. Add a drizzle of sesame oil and drained beef to hot skillet. Cook until edges are lightly browned and cripsy. Flip and cook until second side is browned. Transfer beef to plate and set aside.
3. In small bowl or measuring cup, whisk together sauce ingredients.
4. Add another drizzle of sesame oil to hot skillet. Add zucchini and sauce. Sauté a couple minutes until slightly softened. Return cooked beef to pan. Top with sesame seeds.
