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High Protein Beef Zucchini Stir Fry - Quick, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) beef sirloin, flank, or skirt steak, thinly sliced against the grain
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 small red bell pepper, thinly sliced (optional for color and crunch)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 3 green onions, sliced (white and green parts separated)
  • 2 tablespoons neutral oil (avocado, canola, or peanut)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch (for sauce)
  • 1/2 teaspoon baking soda (optional, for tenderizing)
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes or 1 teaspoon chili-garlic sauce (optional)
  • 1/3 cup low-sodium soy sauce or tamari
  • 1/3 cup beef broth or water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon cornstarch (extra, if you like a thicker sauce)
  • Cooked rice, quinoa, noodles, or cauliflower rice
  • Toasted sesame seeds and lime wedges

Method
 

  1. Prep the beef: Pat the steak dry. Slice it thinly against the grain. Toss with 1 teaspoon soy sauce, 1/2 teaspoon baking soda (optional), and 1 teaspoon cornstarch. Set aside 10–15 minutes while you prep the vegetables.
  2. Make the sauce: In a small bowl, whisk soy sauce, broth, rice vinegar, honey, and 1 teaspoon cornstarch until smooth. Adjust sweetness or salt to taste.
  3. Prep vegetables: Slice zucchini into half-moons about 1/4-inch thick. Slice bell pepper and green onions, keeping white and green parts separate. Mince garlic and ginger.
  4. Heat the pan: Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  5. Sear the beef: Add beef in a single layer. Don’t crowd the pan. Sear 1–2 minutes per side until browned but still slightly pink. Transfer to a plate. Repeat with a little more oil if needed.
  6. Sauté aromatics: Add remaining oil if the pan looks dry. Toss in garlic, ginger, and the white parts of green onions. Stir 20–30 seconds until fragrant.
  7. Cook the vegetables: Add zucchini and bell pepper. Stir-fry 3–4 minutes until crisp-tender. Season with black pepper and a pinch of salt if needed.
  8. Combine and sauce: Return beef and any juices to the pan. Pour in the sauce and add sesame oil. Stir and cook 1–2 minutes until the sauce thickens and coats everything.
  9. Finish: Add red pepper flakes or chili-garlic sauce if you want heat. Toss in the green onion tops. Taste and adjust seasoning.
  10. Serve: Spoon over rice or your favorite base. Garnish with sesame seeds and a squeeze of lime.