Ground Beef With Zucchini & Tomato

This dish is a vibrant twist on traditional stir-fry, blending the savory depth of ground beef with the bright acidity of tomatoes and the tender crunch of zucchini. The soy sauce base creates a glossy, umami-rich coating that clings to every bite, while a touch of sugar balances the saltiness. Perfect for a weeknight dinner, it comes together in under 30 minutes using pantry staples and fresh produce. Serve it hot over steamed rice or noodles for a comforting, home-style meal that feels both hearty and light. The combination of textures and flavors makes it a satisfying choice for any occasion.

Cooking Method: Frying, Stir Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 78.1

Description

This dish is a vibrant twist on traditional stir-fry, blending the savory depth of ground beef with the bright acidity of tomatoes and the tender crunch of zucchini. The soy sauce base creates a glossy, umami-rich coating that clings to every bite, while a touch of sugar balances the saltiness. Perfect for a weeknight dinner, it comes together in under 30 minutes using pantry staples and fresh produce. Serve it hot over steamed rice or noodles for a comforting, home-style meal that feels both hearty and light. The combination of textures and flavors makes it a satisfying choice for any occasion.

Ingredients

1/4 pound Ground beef
1/2 md Onion, sliced or minced
2 tablespoon Soya sauce

Directions

1
Mix the ground beef, sliced onion, soy sauce, and a pinch of 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.
4
Heat oil in a wok or large skillet over high heat until it begins to smoke.
5
Add the ground beef mixture to the hot oil and stir-fry until browned, breaking up any clumps, for about 2-3 minutes.
6
Add the sliced zucchini and 1/2 cup of water to the wok.
7
Cover the wok with a lid and cook for 5 minutes, lifting the lid 2 or 3 times to stir the ingredients.
8
Add the tomato wedges and sugar, cover again, and cook for another 2-3 minutes until vegetables are tender.
9
Dissolve cornstarch in 1/3 cup of water to create a slurry.
10
Uncover the wok, stir the cornstarch slurry thoroughly, and pour it into the mixture.
11
Stir constantly until the sauce thickens into a glossy gravy, then remove from heat and serve.

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.

Keywords: ground beef, zucchini, tomato, stir fry, soy sauce, quick dinner, wok, beef recipe, vegetables, asian fusion, weeknight meal, cornstarch slurry, onion, easy cooking, savory

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