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Close-up of a delicious Zucchini Beef Stir-Fry featuring tender beef and vibrant green zucchini.

Zucchini Beef Stir-Fry

This quick and easy zucchini beef stir-fry recipe delivers tender beef, crisp-tender zucchini, and a flavorful sauce. Mastering a few key techniques ensures a delicious, non-soggy dish every time. Serve over rice or noodles for a satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flank steak, thinly sliced against the grain
  • 2 medium zucchini, halved lengthwise and sliced 1/4-inch thick
  • 1 red bell pepper, sliced
  • 1/2 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon sesame seeds for garnish
  • 2 green onions, thinly sliced for garnish
  • Cooked rice or noodles, for serving

Equipment

  • Wok or large skillet
  • cutting board
  • knife
  • mixing bowls
  • Measuring spoons
  • Measuring cups
  • Spatula or cooking spoon

Method
 

  1. Prepare the Beef: In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and let it marinate for at least 15 minutes.
  2. Prepare the Sauce: In a separate bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, brown sugar, and red pepper flakes (if using). Set aside.
  3. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned on all sides, about 2-3 minutes. Remove the beef from the wok and set aside. Cook in batches if necessary to avoid overcrowding.
  4. Cook the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion and bell pepper and stir-fry for 2 minutes. Add the garlic and ginger and stir-fry for another 30 seconds until fragrant.
  5. Add the Zucchini: Add the sliced zucchini to the wok and stir-fry for 3-4 minutes, until it starts to soften but is still slightly crisp.
  6. Combine and Finish: Return the cooked beef to the wok. Pour the sauce over the beef and vegetables and stir-fry for 1-2 minutes, until the sauce thickens and coats everything evenly.
  7. Serve: Garnish with sesame seeds and green onions. Serve immediately over rice or noodles.

Notes

For a spicier dish, add more red pepper flakes. You can also add other vegetables such as carrots, broccoli, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. To ensure the beef browns properly, avoid overcrowding the pan. Cook in batches if necessary.