Stir-Fried Beef with Zucchini (Courgette)

Total time: 25 minutes
     Late summer stir-fry with the never-ending zucchini and cherry tomatoes.

 Ingredients:

• 8oz ground beef (240gr mince)
• 1 medium zucchini, 7oz (210gr)
• 1 onion
• 2 cloves garlic
• 1 tbs fresh ginger
• 1/2 red bell pepper
• 3oz (90gr) cherry tomatoes 
• 1/2 (4oz, 120ml) cup beef stock
• 2 tbs sherry
• 1 tbs soy sauce
• 1 tsp olive oil
• 2 tsp walnut or sesame oil
• 1 tbs cornstarch (or thickener of choice) dissolved in 2 tbs water
• Basmati Rice:
• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) beef stock

 Instructions:

• Cut zucchini in half the long way, then each half in thin slices.
• Slice onion.
• Mince garlic and ginger.
• Cut pepper into slices. 
• Cut cherry tomatoes in half.
• In large nonstick skillet heat oils over medium-high heat. 
• Add onion, pepper and stir-fry 5 minutes.
• Add garlic, ginger, zucchini and stir-fry 5 minutes longer. Remove to a plate.
• Add beef to skillet and sauté, breaking it up as it browns. 
• When beef is browned, return vegetables to skillet and add stock, sherry and soy sauce.
•  Cover, reduce heat to medium-low and let simmer 5 minutes.
• Dissolve cornstarch in water. 
• Turn the heat up under the skillet and add the cornstarch mixture, stirring constantly until thickened.
• Add cherry tomatoes, heat through.  
• Spoon over Basmati Rice and serve.
• Basmati Rice: 
• Cook rice according to package instructions. Fluff and serve.