Quick and Easy Spicy Thai Beef and Zucchini
Serves 4
Make your own takeout! Zucchini is amazing to have around the kitchen because it can take on any flavor you like. This week we’re doing a classic stir fry – cooking the veggies until they are tender-crisp, with ground beef and a sweet-spicy sauce, that is incredibly easy and inexpensive to get on the table quick!
1 tbsp cornstarch
2 tbsp water
1 tbsp fish sauce (if you don’t have fish sauce, you can substitute Worchestershire in a pinch)
1 tbsp soy sauce
juice of 1 lime
2 tbsp brown sugar
3 tbsp vegetable oil, divided
1 jalapeno, sliced (optional if you don’t want the heat)
5 cloves garlic, minced
½ onion, thinly sliced
2 zucchinis, quartered lengthwise, then chopped into 2” pieces – from CSA box
1 tsp salt
1 lb ground beef
fresh Thai or Italian basil, for serving (optional) – basil available in Farmstore
lime wedges, for serving
rice, for serving
1. In a small bowl, dissolve cornstarch in water. Combine fish sauce, soy sauce, lime juice, brown sugar, water/starch mixture. Stir and set aside.
2. Heat a wok or large skillet over high heat. Add 2 tbsp oil, and half the onions, jalapenos and garlic – you want to flavor the oil first! Add zucchini, salt, and stir fry about 3-5 minutes, until zucchini is crisp tender. Remove from heat and set aside. Quickly rinse wok.
2. Heat wok over high heat again and add remaining tbsp vegetable oil, remaining garlic, onion and jalapeno. Add beef and stir constantly, until browned. Stir in sauce and continue to stir fry. Finally add in cooked veggies, tossing for a minute until incorporated.
3. Remove from heat, and add in basil, if desired. Serve over rice with lime wedges.
