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- 1 pound beef sirloin, sliced into thin strips - 2 medium zucchinis, cut into half-moon shapes - 1 red bell pepper, sliced into thin strips - 1 cup snap peas, trimmed and ready to use In this dish, beef sirloin serves as the star. It brings rich flavor and protein. Zucchini adds a fresh crunch and color. The red bell pepper offers sweetness and nice texture. Snap peas give a lovely snap to each bite. - 3 tablespoons soy sauce (divided) - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening) - Salt and freshly ground black pepper, to taste The soy sauce is key for umami flavor. Oyster sauce adds depth and richness. Sesame oil gives a nutty aroma. The cornstarch mix helps create a thick sauce that clings to the beef and veggies. - Sesame seeds - Sliced green onions These garnishes add a lovely finish. Sesame seeds bring a nutty crunch. Sliced green onions add a fresh bite. They make your dish look inviting and delicious. {{ingredient_image_2}} Start by slicing 1 pound of beef sirloin into thin strips. In a bowl, add the beef. Pour in 2 tablespoons of soy sauce and sprinkle with black pepper. Mix well to coat the beef. Let it marinate for 15 minutes. This step builds flavor and keeps the beef tender. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and let it shimmer. Carefully add the marinated beef to the hot pan. Stir-fry for about 3 to 4 minutes until it is browned and cooked through. Use a slotted spoon to remove the beef and set it aside. In the same skillet, add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté for about 30 seconds until fragrant. Next, add 2 medium zucchinis, sliced into half-moons, 1 sliced red bell pepper, and 1 cup of snap peas. Stir-fry for 4 to 5 minutes until the vegetables are bright and tender but still crisp. Return the cooked beef to the skillet with the veggies. Drizzle in 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Stir well to coat everything evenly. Next, add a cornstarch mixture made of 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir continuously for 1 to 2 minutes. This thickens the sauce and coats the stir fry nicely. Lastly, stir in 1 tablespoon of sesame oil for a nutty flavor. Taste your dish and adjust with salt and pepper as needed. Once everything is well combined, remove the skillet from heat. Allow it to sit for a minute. Serve the stir fry hot on a bed of steamed jasmine rice or quinoa. Garnish with sesame seeds and sliced green onions for a fresh look. To cook beef well, start with thin strips. This helps it cook quickly. Use high heat and sauté for 3-4 minutes. Stir often to brown the beef evenly. It should be cooked through but still juicy. Remove it from the pan before adding vegetables. This keeps the beef tender and tasty. For crunchy veggies, cut them evenly. This helps them cook at the same time. Stir-fry for about 4-5 minutes. You want them bright and crisp, not soft. Add garlic and ginger first for flavor, then the veggies. This way, they keep their crunch and color. Customize your sauce to match your taste. If you like it salty, add more soy sauce. For sweetness, a splash of honey works well. Want more heat? Add chili paste or red pepper flakes. Mix the cornstarch with water to thicken the sauce. This makes it glossy and tasty. Always taste and adjust seasoning at the end. Pro Tips Marinate for Maximum Flavor: Allowing the beef to marinate for at least 15 minutes helps to tenderize the meat and infuse it with flavor. For an even deeper taste, consider marinating for up to 1 hour. Don’t Overcrowd the Pan: Stir-frying works best in small batches. If you add too many ingredients at once, the temperature of the pan will drop, causing the meat and vegetables to steam rather than sear. Keep Vegetables Crisp: To maintain the vibrant color and crunch of your vegetables, avoid overcooking them. Stir-fry just until they are tender yet still have a bit of bite, usually around 4-5 minutes. Adjust Sauce to Taste: After adding the sauces, taste your stir fry before serving. Feel free to add a splash more soy sauce for saltiness or a pinch of sugar for sweetness, depending on your preference. {{image_4}} You can switch out the beef for chicken, pork, or tofu. Chicken breast works well; just slice it thinly. Pork tenderloin also makes a great choice. For a plant-based option, use firm tofu. Press it to remove excess water and cut it into cubes. Cook the protein as you would the beef, ensuring it’s fully cooked through. Feel free to add more vegetables to your stir fry. Broccoli, carrots, and bell peppers are excellent additions. You can also add mushrooms or bok choy for extra flavor. Just remember to cut the veggies into equal sizes. This way, they all cook evenly. You can even use frozen mixed veggies in a pinch! If you like some heat, add chili paste or red pepper flakes to your stir fry. Start with a small amount, about a teaspoon, and adjust to taste. You can mix it in when you add the sauces. Fresh sliced chilies can also add a nice kick. Just be careful not to add too much at once! To store your Zucchini Beef Stir Fry, let it cool first. Use an airtight container to keep it fresh. Ensure you cover it tightly. Refrigerate the leftovers within two hours of cooking. This helps prevent bacteria growth. If you want to freeze it, let the stir fry cool completely. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When reheating, thaw in the fridge overnight. Heat it in a skillet over medium heat until warm. This keeps the beef and veggies tender. In the fridge, your stir fry will stay good for about three to four days. If you freeze it, the quality is best for the first month. After that, it may lose some flavor and texture. Always check for any signs of spoilage before eating. The best beef for stir fry is beef sirloin. This cut is tender and flavorful. Other good options include flank steak and ribeye. These cuts cook quickly and stay juicy. Slice your beef thinly against the grain. This helps it stay tender when cooked. Marinating the beef adds more flavor and makes it even better. Yes, you can make this recipe gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Tamari is a great option. Check the oyster sauce for gluten, as some brands add wheat. You can skip it or find a gluten-free version. Adjust the seasoning to keep the taste great. To reheat stir fry, use a skillet on medium heat. This will help keep the texture nice. Add a splash of water or broth to add moisture. Stir often until heated through. You can also use the microwave. Place the stir fry in a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the flavors fresh and delicious. This blog post covers a flavorful stir fry dish with beef, vegetables, and sauces. We've explored key ingredients, tips for perfect cooking, and how to customize your meal. Remember, you can swap proteins, add more veggies, or spice it up to your taste. Storing leftovers properly keeps them fresh longer. Overall, making a great stir fry is simple and fun. Enjoy your cooking journey, and have delicious meals with your family and friends!

Zesty Zucchini Beef Stir Fry

A vibrant and flavorful stir fry featuring tender beef, fresh zucchini, and colorful vegetables, all coated in a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound beef sirloin, sliced into thin strips
  • 2 medium zucchinis, cut into half-moon shapes
  • 1 unit red bell pepper, sliced into thin strips
  • 1 cup snap peas, trimmed and ready to use
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, freshly grated
  • 3 tablespoons soy sauce (divided)
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
  • to taste salt and freshly ground black pepper
  • for garnish sesame seeds and sliced green onions

Instructions
 

  • In a mixing bowl, add the thinly sliced beef sirloin. Pour in 2 tablespoons of the soy sauce and sprinkle with a pinch of freshly ground black pepper. Mix well to coat the beef, then let it marinate for 15 minutes.
  • In a large skillet or wok, pour in the vegetable oil and heat over medium-high heat until shimmering.
  • Carefully add the marinated beef to the hot skillet. Sauté for about 3-4 minutes, stirring frequently until browned and cooked through. Remove the beef from the pan and set aside.
  • In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Then, add the sliced zucchini, red bell pepper, and snap peas. Stir-fry for approximately 4-5 minutes until vibrant and tender yet crisp.
  • Return the cooked beef to the skillet along with the sautéed vegetables. Drizzle in the remaining tablespoon of soy sauce and the oyster sauce. Stir well to coat and heat through.
  • Introduce the cornstarch mixture to the stir fry, stirring continuously for an additional 1-2 minutes to thicken the sauce.
  • Stir in the sesame oil for a rich, nutty flavor. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  • Remove the skillet from heat and let the stir fry sit for a minute before serving.

Notes

Serve over jasmine rice or quinoa and garnish with sesame seeds and green onions.
Keyword beef, quick meal, stir fry, zucchini