Ground Beef with Zucchini & Tomato

Ground beef stir-fried in a hot wok with sliced zucchini and fresh tomato wedges, seasoned with soy sauce and finished with a quick cornstarch gravy. The whole thing goes from cutting board to table in about 30 minutes.

The beef gets mixed with onion, soy sauce, and salt before it hits the wok. That pre-seasoning means the flavor is worked into the meat, not just sitting on the surface. Brown it fast over high heat so it gets color without steaming.

Zucchini goes in next with a splash of water and a covered lid. The steam cooks the slices through quickly while keeping them tender, not mushy. Tomatoes and a pinch of sugar go in last, just long enough to warm through without falling apart.

The cornstarch slurry at the end pulls everything together into a glossy, clinging gravy that coats the beef and vegetables.

Kitchen Tips

• Get the wok screaming hot before adding oil. A properly heated wok gives the beef a real sear instead of grey, steamed meat.
• Slice the zucchini on the diagonal. The larger cut surface area means more contact with the hot wok and better browning.
• Stir the cornstarch slurry thoroughly right before pouring. Cornstarch settles fast and a half-mixed slurry gives you lumps.
• Add the tomatoes last and cook briefly. They should hold their shape and add freshness, not dissolve into sauce.

Variations

• Swap ground beef for ground chicken, pork, or chopped shrimp as the recipe suggests.
• Add sliced bell peppers or snap peas with the zucchini for more color and crunch.
• Serve over steamed rice or with lo mein noodles.