Chinese beef and zucchini rice bowls are so delicious and come together in just half an hour with a yummy brown sauce to tie everything together. The perfect easy dinner!
- 1 1/2 cups cold water
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1/3 cup soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon grated fresh ginger (about 6 grates)
- 1 clove garlic, grated
- 1 pound ground beef
- 2 medium zucchini, sliced
- 1 red chili pepper, thinly sliced
- 5 ounces diced water chestnuts, drained
- cooked white rice, optional, for serving
- Whisk together the water, cornstarch, vinegar, soy sauce, and sugar until smooth. Grate the ginger and garlic directly into the sauce, and set aside.
- Preheat a large pan to medium-high heat with a drizzle of oil. Add the beef and cook for about 7 minutes and cook, stirring, until browned and crumbly.
- Add the zucchini and half of the chili pepper to the pan. Stir for 3 minutes to soften the veggies.
- Pour the sauce into the pan and let come to a bubble. Add the water chestnuts.
- Simmer the sauce for 5-10 minutes more, uncovered, until reduced slightly and the zucchini is soft. Serve over rice with the rest of the sliced red chilies. Enjoy!
I start the rice before I start the rest of the dish so everything is ready about the same time.
For the sauce, I whisk all of the liquids together, then use my Microplane to zest the garlic and ginger right into the sauce.
Feel free to use any veggies you like in this! Anything quick-cooking like yellow squash, bell peppers, or sliced bok choy would be great.
This is the Staub pan in these pictures. I use it nearly every day and it works so well for so many things.