Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!