The most popular Chinese restaurant take out dish in Australia and the United States. The dish is traditionally prepared using beef slices stir-fried with spring onion (scallions), ginger and garlic, in a savoury and pungent brown sauce.
Combine the beef pieces with the marinade in a large bowl and mix well.
Prepare and mix the sauce ingredients except the potato starch mixture in a separate bowl. Set aside.
Heat up a non-stick wok with 4 tablespoons of extra virgin olive oil, pan-fry the beef on medium heat for 2 minutes on each side or until browned. Remove beef and set aside. Clean wok with kitchen paper towel.
Add another 4 tablespoons of oil to the non-stick wok, then add garlic and ginger, stir-fry until lightly golden on low heat.
Add all the zucchini and medium dry sherry and stir-fry for 1 minute on high heat.
Return the beef to the non-stick wok and stir-fry for another 2 minutes on high heat.
Then add the sauce mixture prepared in step 3 and stir-fry for 2 minutes on high heat. Then add the potato starch mixture and bring to a boil. Continue to stir-fry until the sauce thickens and the dish is heated through.
Lastly, add in the spring onion (scallions), briefly stir and mix well and turn off the heat.