- 6 cloves garlic, minced
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 2 pounds boneless rib-eye steaks, trimmed of fat and thinly sliced crosswise
- 1 medium onion, thinly sliced
- 1 Korean zucchini (see Note) or large Italian zucchini, thinly sliced
- 1 pound oyster or shiitake mushrooms, stems removed
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 4 scallions, trimmed and sliced on the diagonal (optional)
- 1 tablespoon toasted sesame seeds (see Tip) (optional)
- Whisk garlic, soy sauce, sugar and oil in a large bowl until the sugar is completely dissolved. Add beef and mix thoroughly. Refrigerate for 30 minutes to 1 hour.
- Heat a wok or large skillet over high heat; add the beef and marinade and cook, stirring frequently, until the beef is cooked through, 4 to 6 minutes. Add onion, zucchini and mushrooms and cook, stirring frequently, until the vegetables are tender, 4 to 5 minutes more. Season with salt and pepper. Serve garnished with scallions and toasted sesame seeds, if desired.