Everything here is weighed, which makes it easy to hold the balance: five grams of oil for the whole pan, ten of soy, five of oyster sauce. The beef comes out twice, first on its own so it browns instead of steaming, then again at the end so it only warms through with the vegetables.
Chinese · Main
Zucchini and Beef Rice Bowl With Shiitake
Beef marinates for fifteen minutes in soy, oyster sauce and white pepper, then hits a hot pan twice, once alone and once with zucchini and shiitake.
- Prep20 min
- Cook10 min
- Serves2
- LevelEasy
Ingredients
| 1 | zucchini , sliced |
| 120 g | beef , thinly sliced |
| 3 | shiitake mushrooms , sliced |
| 1 | scallion , chopped |
| 2 cloves | garlic , minced |
| 10 g | light soy sauce |
| 5 g | oyster sauce |
| 3 g | ground white pepper |
| 5 g | cooking oil |
| to taste | salt |
| 2 bowls | cooked rice |
Method
- Slice the zucchini and the shiitake, chop the scallion and mince the garlic.
- Toss the beef with the soy sauce, oyster sauce, white pepper and a pinch of salt and leave it for 15 minutes.
- Heat the oil in a pan and stir the beef over high heat until it has lost every trace of pink, then tip it out with its juices.
- Wipe the pan, add a little more oil and fry the garlic until it smells sweet.
- Add the zucchini and shiitake with a pinch of salt and cook over medium heat until they soften and give up their liquid; keep it brief if you want them to stay firm.
- Return the beef, turn the heat up, toss everything together and let the juices reduce for a minute.
- Scatter the scallion over the top and spoon the lot, sauce included, over hot rice.
Notes
- Salt the vegetables early, not late. They need the salt to release the liquid that becomes the sauce for the rice.
- Cook the beef in one layer. Piled up in the pan it steams grey instead of browning.
- A chopped bird's eye chili added with the garlic takes it in a sharper direction without changing the timing.
Ratios and technique checked against 秋食爱吃饭 on Douguo (西葫芦牛肉饭，顺应时令的夏日减脂餐). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.