The Pioneer Woman Tasty Kitchen
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Chinese Beef and Zucchini Bowls

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Level: Easy

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Description

Chinese beef and zucchini bowls are simple to throw together and have the most luscious brown gravy. This easy dinner is a winner!

Ingredients

  • FOR THE SAUCE:
  • 1-½ cup Cold Water
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Rice Vinegar
  • ⅓ cups Soy Sauce
  • 1 teaspoon Brown Sugar
  • 1 clove Garlic, Grated
  • ¼ teaspoons Grated Fresh Ginger
  • FOR THE BOWLS:
  • Oil, As Needed
  • 1 pound Ground Beef
  • 2 whole Medium Zucchini, Sliced
  • 1 whole Red Chili Pepper, Thinly Sliced, Divided
  • 5 ounces, fluid Diced Water Chestnuts, Drained
  • Cooked White Rice, For Serving (optional)

Preparation

Whisk water, cornstarch, vinegar, soy sauce, and sugar until smooth. Grate ginger and garlic directly into the sauce, and set aside.

Preheat a large pan to medium-high heat with a drizzle of oil. Add beef and cook for about 7 minutes and cook, stirring, until browned and crumbly.

Add 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 for 5–10 minutes more, uncovered, until reduced slightly and zucchini is soft. Serve over rice with the rest of the sliced red chilies. Enjoy!

Notes:
• 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.

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