Easy Zucchini Beef Stir-Fry
This Zucchini Beef Stir-Fry recipe delivers tender beef and flavorful zucchini in a savory sauce, ready in minutes. It's a quick, healthy, and delicious weeknight meal solution that's perfect for busy individuals and families.
Equipment
- Medium bowl
- Whisk
- Large Skillet or Wok
- Cutting board
- Knife
- Small bowl
Ingredients
- 1 pound flank steak or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar or dry sherry
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 2 medium zucchini, halved lengthwise and sliced
- 1 red bell pepper, cored, seeded, and sliced
- ½ yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil or avocado oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional, adds depth of flavor
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional, for heat
- ¼ cup water or chicken broth
- 1 tablespoon cornstarch for thickening
- Sesame seeds, for garnish optional
- Chopped green onions, for garnish optional
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, whisk together the soy sauce, cornstarch, rice wine vinegar, sesame oil, ginger, and pepper.
- Add the sliced beef to the marinade and toss to coat evenly.
- Let the beef marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- While the beef is marinating, prepare your vegetables. Slice the zucchini, bell pepper, and onion. Mince the garlic.
- Heat the vegetable oil in a large skillet or wok over high heat.
- Add the marinated beef to the hot pan in a single layer (work in batches if necessary to avoid overcrowding the pan).
- Stir-fry the beef for 2-3 minutes, or until it's browned on all sides and cooked through. Remove the beef from the pan and set aside.
- Add the sliced zucchini, bell pepper, and onion to the pan. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp.
- Add the minced garlic and red pepper flakes (if using) to the pan and stir-fry for another 30 seconds, or until fragrant.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), hoisin sauce, sesame oil, water or chicken broth, and cornstarch.
- Pour the sauce over the vegetables in the pan and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.
- Return the cooked beef to the pan and toss to coat with the sauce.
- Heat through and then remove from heat.
- Garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately over rice, noodles, or cauliflower rice.
Notes
For a gluten-free version, use tamari instead of soy sauce. You can substitute ground beef for steak, browning it thoroughly before adding vegetables and draining any excess grease. Feel free to add other vegetables like broccoli, carrots, snap peas, or mushrooms. Stir-fries are best served immediately. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.