MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir Fried Beef With Zucchini
 Categories: Beef, Zucchini
      Yield: 6 Servings
 
      4 c  Zucchini; roll-cut
      2 tb Water (optional)
      1 lb Boneless beef *

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      1 tb Soy sauce
    1/2 ts Salt
      1 cl Garlic; minced
      2 sl Ginger; thin, minced
      1 tb Corn starch
      2 ts Sherry or rice wine
           Salad oil; for frying
 
  * You can use flank steak, boneless chuck roast, or top round; flank
    steak is the most tender. Beef heart, thinly sliced, can also be
    used.
  
  Roll-cut:
  
  Make a diagonal slice straight down. Roll zucchini 1/4 turn & slice
  again.
  
  Gravy:
  
  Mix corn starch & soy sauce with 1/2 cup water.
  
  Stir Fry:
  
  Cut meat in strips 2" wide. Holding blade at 45  angle, slice each
  strip across grain in 1/4" thick pieces. Season on the board with soy
  sauce, corn starch, salt, sherry, garlic & ginger. Let stand for
       15    minutes.
  
  Heat wok or frying pan. Pour in 2 tb oil, swirl it about in pan &
  heat. Add beef; stir-fry over high heat until browned outside, pink
  inside (about 2 minutes). Note: Cook in two batches if pan does not
  stay hot enough. Remove from pan.
  
  Heat 2 tb oil in same pan, add vegetables & stir-fry about 2 minutes.
  Sprinkle with salt. If necessary, add a little water & cook
  vegetables only until crisp-tender. Return meat to pan. Stir gravy to
  recombine, pour into pan & cook until thickened, about 30 seconds.
  
  Recipe by Oregon State University Extension Service
  
  Recipe FROM: Favorite Zucchini Recipes cookbook, 1979
 
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