Ingredients

For the Marinade:
¼ cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons Asian pear, or 2 tbsp unsweetened applesauce, grated
2 green onions, thinly sliced
½ teaspoon black pepper

For the Beef & Zucchini:
1 lb ribeye, or sirloin, thinly sliced
2 medium zucchini, cut into half-moons
1 tablespoon neutral oil
½ teaspoon salt
1 tablespoon toasted sesame seeds, for garnish
Extra green onion, for garnish

Directions

Make the marinade: Whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, and black pepper in a bowl.

Marinate the beef: Add the thinly sliced beef, toss to coat, and marinate at least 30 minutes (up to overnight).

Prep the zucchini: Toss the zucchini half-moons with the neutral oil and salt.

Preheat the air fryer to 400°F (204°C).

Cook the beef: Air fry in a single layer (in batches) for 8–10 minutes, flipping halfway, until caramelized.

Cook the zucchini: Air fry for 6–8 minutes, shaking halfway, until crisp-tender.

Serve: Combine, garnish with sesame seeds and green onion, and serve hot over rice.