This delicious beef and vegetable stir fry combines juicy ground beef, tender-crisp bell peppers, zucchini, red onion, and a savory garlic sauce. It’s a quick, satisfying meal perfect for busy weeknights, meal prep, or a high-protein lunch or dinner.
1. Recipe details
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Servings 4
Difficulty Easy
2. Ingredients
Lean ground beef (90–95% lean)
1 lb (450 g)
Zucchini, diced
1 medium
Red bell pepper, chopped
1 medium
Green bell pepper, chopped
1 medium
Yellow or orange bell pepper, chopped
1 medium
Red onion, chopped
1 medium
Garlic, minced
3 cloves
Fresh ginger, grated
1 tsp
Low-sodium soy sauce
3 tbsp (45 ml)
Oyster sauce
1 tbsp, optional
Rice vinegar or lime juice
1 tbsp
Cornstarch
1 tsp, optional
Olive or avocado oil
1 tbsp
Black pepper and chili flakes
To taste
Green onions or sesame seeds
Optional garnish
0 of 15 ingredients ready Copy list
3. Step-by-step instructions
Step 1: Prepare the vegetables
Wash and chop the zucchini, bell peppers, and red onion into bite-sized pieces. Mince the garlic and grate the ginger.
Step 2: Brown the beef
Heat half the oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles. Cook until browned and the center reaches 160°F (71°C). Drain excess fat if necessary.
Step 3: Stir-fry the vegetables
Transfer the beef to a plate if your skillet is crowded. Add the remaining oil, then cook the onion and bell peppers for 3–4 minutes. Add the zucchini and cook for another 2–3 minutes, keeping the vegetables slightly crisp.
Step 4: Make the sauce
Mix the soy sauce, oyster sauce if using, vinegar, garlic, ginger, and black pepper. For a thicker sauce, mix the cornstarch with 2 tablespoons of cold water before adding it.
Step 5: Combine everything
Return the cooked beef to the skillet. Pour in the sauce and toss everything together for 2–3 minutes, until hot and coated. Taste and adjust the seasoning.
Step 6: Garnish and serve
Sprinkle with green onions or sesame seeds. Serve on its own, over steamed rice, with noodles, or alongside cauliflower rice.
4. Nutrition information
Estimated nutrition per serving, assuming four servings and the ingredients above, including lean beef, oil, soy sauce, and oyster sauce.
Calories
350–420
Protein
30–36 g
Carbohydrates
15–22 g
Fat
17–23 g
Fiber
3–5 g
Sugar
6–10 g
Estimates vary with the beef’s fat percentage, vegetables, sauce brands, and amount of oil retained. Rice and noodles are not included.
Nutritional benefits
- High-quality protein: Beef provides protein, iron, zinc, and vitamin B12.
- Vegetables: Bell peppers provide vitamin C, while zucchini contributes water and fiber.
- Balanced meal: Pairing the stir fry with rice or another grain adds carbohydrates for energy.
- Lower-carb option: Serve without rice or with cauliflower rice.
5. Nut and allergen information
| Ingredient | Allergen information |
|---|---|
| Beef and fresh vegetables | No major common allergens inherently present |
| Soy sauce | Usually contains soy and may contain wheat/gluten |
| Oyster sauce | Contains oyster, a mollusk shellfish |
| Sesame seeds or sesame oil | Contains sesame, a major allergen |
| Cornstarch | Generally gluten-free, but check the label |
| Packaged sauces | Check for wheat, soy, sesame, and other allergen warnings |
Nut-free option: The recipe does not require nuts. Use a nut-free oil and check all sauce labels for allergen and cross-contact information. For a gluten-free version, use certified gluten-free tamari and a suitable gluten-free oyster sauce alternative.
6. Helpful variations
Low-carb beef stir fry
Skip the cornstarch and serve over cauliflower rice. Use a low-sodium sauce to help control sodium.
Extra-protein version
Add broccoli or edamame, or serve with a portion of high-protein noodles. Edamame adds plant protein but contains soy.
Spicy version
Add chili flakes or a little chili paste. Check the chili paste label for allergens and added sugar.
7. Frequently asked questions (Q&A)
Q1. Can I use sliced beef instead of ground beef?
Yes. Thinly slice flank steak or sirloin against the grain. Sear in batches over high heat, remove from the pan, cook the vegetables, and return the beef at the end.
Q2. How do I stop the vegetables from becoming soggy?
Use a large, hot skillet and avoid overcrowding. Cook the vegetables briefly and keep them slightly crisp before adding the sauce.
Q3. Can I make this recipe ahead for meal prep?
Yes. Divide into airtight containers and refrigerate promptly. Keep refrigerated at 40°F (4°C) or below and use within 3–4 days. Reheat leftovers to 165°F (74°C).
Q4. Can I freeze beef and vegetable stir fry?
Yes, although zucchini and bell peppers may soften after thawing. Freeze in airtight containers for up to about 2–3 months for best quality, and thaw safely in the refrigerator before reheating.
Q5. What can I use instead of oyster sauce?
Use extra soy sauce with a little mushroom-based stir-fry sauce, or a suitable vegetarian oyster-style sauce. Check labels for soy, wheat, and other allergens.
Q6. How can I reduce the calories?
Choose 95% lean beef, measure the oil, omit optional sugary sauces, and increase the vegetables. Nutrition will depend on the exact substitutions.
Q7. What is the best side dish?
Steamed rice is a classic choice. Brown rice adds whole grains, while cauliflower rice is suitable if you want a lower-carbohydrate meal.
Q8. Can I make it without cornstarch?
Yes. The cornstarch is optional. The sauce will be thinner, but the dish will still taste delicious.
8. Best tips for restaurant-style results
- Brown the beef properly for a deeper savory flavor.
- Cut vegetables into similar-sized pieces so they cook evenly.
- Add garlic and ginger without letting them burn.
- Keep the sauce balanced with salty, tangy, and savory flavors.
- Garnish just before serving for a fresh finish.
Enjoy your homemade Beef and Vegetable Stir Fry! 🥩🫑🥒
