Beef & Zucchini Stir-Fry

Beef & Zucchini Stir-Fry is a quick, savory, and satisfying meal I love to make when I need dinner on the table fast. Tender strips of beef and crisp zucchini are tossed in a flavorful stir-fry sauce that’s both sweet and savory, making it perfect to serve over rice, noodles, or just as-is for a low-carb option.

Why You’ll Love This Recipe

I love this recipe because it comes together in under 30 minutes with simple ingredients, and it tastes just like something I’d order from a takeout place—only fresher and healthier. The beef stays juicy, the zucchini adds crunch, and the stir-fry sauce brings everything together with that classic umami-rich flavor. It’s a great way to use up extra zucchini and is easily adjustable to what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef (flank steak, sirloin, or skirt steak), thinly sliced

• Zucchini, sliced into half-moons or matchsticks

• Garlic, minced

• Soy sauce

• Oyster sauce (optional, for extra depth)

• Brown sugar or honey

• Cornstarch

• Sesame oil

• Vegetable oil or any neutral oil

• Black pepper

• Optional: green onions, red pepper flakes, sesame seeds

Directions

1. I toss the sliced beef with cornstarch, soy sauce, and a pinch of black pepper, letting it marinate for at least 10 minutes.

2. In a small bowl, I mix together the sauce ingredients—soy sauce, oyster sauce (if using), brown sugar, and a splash of sesame oil.

3. I heat a bit of oil in a large skillet or wok over high heat. I stir-fry the beef in batches until browned and just cooked through, then remove it from the pan.

4. In the same pan, I add a bit more oil and stir-fry the zucchini until tender-crisp, about 2–3 minutes.

5. I return the beef to the pan, pour in the sauce, and toss everything together for another 1–2 minutes until coated and heated through.

6. I finish with green onions or sesame seeds if I have them, and serve it hot.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes total, making it a perfect weeknight dinner that doesn’t compromise on flavor or texture.

Variations

• I add sliced bell peppers, mushrooms, or snap peas for more veggie variety.

• I use ground beef instead of sliced steak for a budget-friendly twist.

• For a spicy version, I add chili garlic sauce or red pepper flakes.

• I swap out the beef for chicken or tofu when I want something different.

• I serve it over rice, noodles, or cauliflower rice depending on my mood.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or in the microwave. If the sauce thickens too much, I add a splash of water or soy sauce to loosen it up.

FAQs

What cut of beef works best?

I use flank steak, skirt steak, or sirloin. The key is to slice it thinly against the grain so it stays tender.

Can I make this ahead of time?

Yes, I marinate the beef and prep the veggies ahead, then cook everything fresh in just a few minutes when I’m ready to eat.

Can I make it gluten-free?

Absolutely. I use tamari or gluten-free soy sauce and make sure my oyster sauce (if using) is also gluten-free.

What can I serve with this?

I usually serve it over jasmine rice, brown rice, noodles, or even in lettuce cups for a lighter option.

Can I freeze this dish?

I don’t recommend freezing after cooking, but I’ve frozen the raw marinated beef and cooked it fresh later with great results.

Conclusion

Beef & Zucchini Stir-Fry is one of those fast, flexible meals I turn to again and again. It’s full of flavor, easy to make, and perfect for using up fresh veggies. Whether I’m cooking for myself or the whole family, this dish always comes out delicious and satisfying—with barely any dishes to clean up afterward.