Ingredients
Scale
- 1 lb (450 g) beef strips, such as sirloin or flank steak
- 2 large zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions
- Slice the beef into thin strips and prepare the vegetables and aromatics.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add beef and cook until browned, about 2-3 minutes. Remove and set aside.
- In the same pan, add another tablespoon of oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add zucchini and bell peppers, stir-frying for 3-4 minutes until they are tender but still crisp.
- Return beef to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Stir well and cook for 2 more minutes. If desired, add the cornstarch slurry and cook until the sauce thickens.
- Garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles.
Notes
- Use a hot pan to ensure quick searing and crisp vegetables.
- Adjust soy sauce and seasoning to taste.
- Lean cuts like sirloin keep the dish healthy and low in fat.
- Add additional vegetables like carrots or snap peas for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 290 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 65 mg