Description
This Spicy Beef & Zucchini Ribbon Stir Fry is a vibrant and satisfying dish that beautifully balances tender beef with fresh zucchini, all enhanced by a kick of spice. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner or an impressive meal for friends.
Ingredients
Scale
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil (for marinade)
- 2 medium zucchinis, cut into ribbon-like strips using a vegetable peeler or spiralizer
- 1 red bell pepper, sliced into thin strips
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1–2 red chili peppers, sliced (adjust according to spice preference)
- 3 tbsp vegetable oil (for cooking)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 cup green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Begin by marinating the beef: In a bowl, combine the sliced beef, soy sauce, cornstarch, and 1 tablespoon of vegetable oil. Mix well to coat the beef evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.
- While the beef is marinating, prepare your vegetables. Use a vegetable peeler or spiralizer to cut the zucchinis into ribbon-like strips. Slice the red bell pepper into thin strips and trim the snap peas. Set all vegetables aside in a bowl.
- Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated beef in a single layer. Sear for about 2-3 minutes without stirring to allow a nice crust to form. Avoid overcrowding the pan; if necessary, cook in batches.
- After 2-3 minutes, stir the beef to cook it evenly for another 2-3 minutes until it is browned and cooked through. The beef should be slightly crispy on the edges and no longer pink in the center. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic, grated ginger, and sliced red chili peppers. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the zucchini ribbons, red bell pepper strips, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp. The zucchini should be slightly wilted but not mushy.
- Return the beef to the skillet with the vegetables. Pour in the oyster sauce, soy sauce, rice vinegar, sesame oil, and black pepper. Toss everything together to combine well, cooking for an additional 2 minutes until heated through and the sauce is well distributed.
- Once everything is hot and well mixed, remove from heat. Garnish with chopped green onions and sesame seeds if desired. Serve immediately for the best texture and flavor!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Make sure to slice the beef against the grain for maximum tenderness. Adjust the chili peppers based on your spice tolerance, and consider adding a splash of lime juice just before serving for a fresh twist.