- 400 gram beef (e.g. steak)
- 250 gram white button mushrooms
- 1 small zucchini (or half a large one)
- 1 onion
- 3 garlic cloves
- 2 tablespoons herbes de Provence
- about 50 ml soy sauce
- olive oil or other neutral oil
- pepper and salt to taste
- rice, pasta, noodles or potatoes for serving
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- large skillet or wok
- mushroom brush or paper kitchen towel
- cling film
Preparation — 15 minutes + waiting time
RINSE the zucchini, remove the ends and chop into pieces, not too large. The exact shape doesn’t really matter. RINSE the mushrooms using a brush or paper kitchen towel and divide them into quarters. PEEL and finely chop the onion and garlic cloves.
CHOP the beef into bite-size pieces. COMBINE zucchini, mushrooms, beef, garlic and onion with the herbs, soy sauce, 2 tablespoons of oil, pepper and salt. COVER with cling film and marinate for at least an hour, the longer it sits the more flavor it will get.
Finishing the marinated beef with zucchini and mushrooms — 10 minutes
It’s possible that the mixture has become a bit wet, that’s because salt cause water to be drawn from the ingredients. If this is the case, it’s best to place them in a colander before you start to cook them.
HEAT oil in a large skillet or wok. COOK the ingredients on high heat for about 5 minutes, the meat will be best if it’s not overcooked. SEASON with pepper and salt. We ate this dish with potatoes, but it’s also great with rice, noodles or even pasta. Enjoy!