Name: Stir-Fried Beef with Courgettes
Yield: Serves 4
Cuisine: Tibetan
Ingredients: 2 courgettes (zucchini) – about 500 g (1 lb 2 oz) in total; 2 tablespoons cooking oil; 500 g (1 lb 2 oz) rump steak; 4 cm (1½ inch) piece of ginger, washed but not peeled, cut into fine julienne strips; 2 large garlic cloves, thinly sliced; ½ teaspoon salt; 1 teaspoon dark soy sauce; 2 large garlic cloves, finely chopped; Sliced spring onions (scallions), to garnish; 1 teaspoon white vinegar; 2 large fresh green chillies, thinly sliced, seeds removed; Dash of black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

The courgette is not a vegetable that Yeshi was familiar with growing up, and in Tibet he would probably cook this dish with potato or mooli (daikon), but courgettes work really well visually and texturally, releasing lots of tasty juices as they cook. Play around and find your own favourite vegetables to stir-fry in this way. Serve with basmati rice, Tingmo (