Ground Beef With Zucchini And Tomato

This dish is a comforting, home-style meal that comes together in under thirty minutes. The ground beef provides a hearty, protein-rich base, while the zucchini adds a tender, slightly sweet crunch. Juicy tomato wedges break down slightly to create a natural, tangy sauce that binds the flavors together. A touch of soy sauce adds depth and umami, balanced by just a hint of sugar. It&# 226;ÂÂs perfect for a busy weeknight dinner when you want something satisfying but not overly heavy. Serve it over rice or noodles for a complete, wholesome meal that feels like a warm hug on a plate.

Cooking Method: Frying, Stir Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 78.1

Description

This dish is a comforting, home-style meal that comes together in under thirty minutes. The ground beef provides a hearty, protein-rich base, while the zucchini adds a tender, slightly sweet crunch. Juicy tomato wedges break down slightly to create a natural, tangy sauce that binds the flavors together. A touch of soy sauce adds depth and umami, balanced by just a hint of sugar. It&# 226;ÂÂs perfect for a busy weeknight dinner when you want something satisfying but not overly heavy. Serve it over rice or noodles for a complete, wholesome meal that feels like a warm hug on a plate.

Ingredients

1/4 lbs Ground beef 2 Tomatoes, cut into wedges
1/2 md Onion, sliced or minced
1/2 cups Water
2 tablespoons Soya sauce
1 teaspoons Sugar

Directions

1
Mix the ground beef, sliced onion, soy sauce, and salt together in a bowl until well combined.
2
Peel the zucchini if desired, then slice it diagonally into thin half-moons.
3
Cut the tomatoes into wedges and set aside.
4
Dissolve the cornstarch in 1/3 cup of water in a small bowl and set aside.
5
Heat oil in a wok or large skillet over high heat until smoking.
6
Add the ground beef mixture to the wok and stir-fry until browned, about 2-3 minutes.
7
Add the sliced zucchini and 1/2 cup of water to the wok.
8
Cover the wok with a lid and cook for 5 minutes, lifting the lid occasionally to stir the mixture.
9
Add the tomato wedges and sugar, then cover and cook for 2-3 more minutes until tomatoes are slightly softened.
10
Uncover the wok and give the cornstarch solution a final stir to ensure it is smooth.
11
Pour the cornstarch mixture into the wok and stir continuously until the sauce thickens into a gravy.
12
Serve immediately over rice or noodles.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 78.1kcal

% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.7g9%
Cholesterol 22.1mg8%
Sodium 56.8mg3%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.3g2%
Sugars 0.8g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency.

Substitutions: You can substitute ground turkey or chicken for a lighter option. If you don't have cornstarch, use arrowroot powder or a slurry made with all-purpose flour (use twice as much flour).

Variations: Add bell peppers, broccoli florets, or mushrooms along with the zucchini for extra vegetables. A dash of chili garlic sauce or sesame oil can add extra flavor depth.

Tip: Ensure your wok or skillet is very hot before adding the beef to get a good sear and prevent sticking. Stir-fry quickly to keep the beef tender.

Keywords: ground beef, zucchini, tomato, stir fry, wok, quick dinner, easy recipe, vegetables, soy sauce, onion, cornstarch slurry, weeknight meal, asian inspired, sauteed, beef stir fry, healthy dinner, one pan meal, family friendly, comfort food

Read it online: https://www.chefs-mate.com/recipe/ground-beef-with-zucchini-and-tomato/