The Beef strips with zucchini and pecorino are delicious and especially simple and quick to prepare. For this recipe, I’ve used beef, obviously sourced from the family butcher. The zucchinis are the Roman ones, as I find their texture and flavor superior, but if you can’t find them, feel free to use any kind you like. This is a dish that doesn’t require great culinary skills and often solves meals for even important events. You can prepare the individual ingredients the day before, just make sure to take them out of the fridge to reach room temperature before cooking. I recommend using a large pan even if it’s just for two, because this way, the cooking will be faster and more even, and the meat won’t release its juices due to a temperature drop.
If you like beef strips, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs beef strips
- 4 cups zucchini, already cleaned
- 1.5 cups coarsely grated pecorino romano
- 4 tbsps extra virgin olive oil
Tools
- 2 Bowls
- 1 Pan
- 1 Cutting board
- 1 Knife
How to prepare Beef strips with zucchini and pecorino
First, take the beef strips out of the fridge at least half an hour before during the warmer months (otherwise it will take about an hour) to bring them to room temperature.
Meanwhile, clean the zucchinis, wash them, dry them well, cut them in half, and slice them thinly with a sharp knife.
Cut each slice in half again, place them in a bowl, season with extra virgin olive oil, pink pepper, and mix to evenly flavor.
Place the meat in another bowl and season with extra virgin olive oil and salt.
Add the zucchini, which will have marinated a little by now, and mix all the ingredients together.
At this point, heat a non-stick pan with high edges, and when it is hot, throw in the beef strips.
Cook them without lowering the flame to avoid boiling, turn them continuously, and when the cooking is to your liking,
Before turning off, sprinkle with the grated pecorino romano and sauté for another minute.
Serve your Beef strips with zucchini and pecorino, piping hot and still stringy, but also at room temperature, they will still be delicious
Tips, Variations, and Storage
The beef strips with zucchini can be kept for two days in the refrigerator, inside a glass or ceramic container with an airtight cover.
I recommend reheating them in the microwave, to not lose that sense of freshness and softness.
All meat, in general, should be taken out of the refrigerator at least an hour before cooking to ensure its temperature is at room temperature.
Otherwise, you risk thermal shock when you start cooking it in a hot pan or casserole.
In that case, it will release all its juices, harden, and to regain its softness, it will need to cook for about 2/3 hours over low heat, like a stew.
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