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Speedy and sensationally delicious, this sizzling Steak Stir Fry recipe brings together juicy bites of steaks with tender-crisp zucchini and sweet bell peppers in a lemon-kissed garlic butter sauce. Made in one pan in 30 minutes with easy-to-find ingredients, this stir fried steak isn’t just better than takeout, it’s a total weeknight flex!

“This was so delicious and came together quickly! Hubby had over rice while I had over cauliflower rice. Will definitely be added to the permanent rotation!”

– TAMMY
Overhead photo of steak stir fry with zucchini and bell peppers in a large skillet.

Update: This recipe was originally published in June 2022. I made updates to the article below to include more information about making this stir fried steak recipe at home.

Hi, friends! If you’re looking for a deliciously scrumptious and ridiculously simple recipe for steak stir-fry, it’s my pleasure to introduce you to today’s dish that brings together steakhouse richness with garden-fresh crunch:

Table of Contents

About this stir fry steak recipe

Imagine: tender, juicy chunks of steak stir fried with tender-crisp zucchini and sweet bell peppers; bathed in a silky garlic and lemon-kissed butter sauce that clings to every bite. Beefy, beautifully flavorful, and weeknight family-friendly, it’s the kind of recipe that will make you feel like a total rockstar in the kitchen.

Whether you’re feeding a hungry crew on a busy weeknight or just need a delicious quick dinner fix, this fast and flavorful steak and zucchini combination is the type of dish that turns a bland Tuesday night into a can’t-stop-eating, total crowd pleasing success!

If you’re looking for more quick and easy stir fry recipes, try these fan favorites next: Zucchini with Shrimp, Udon Stir Fry, and this Cabbage Stir Fry.

Why you’ll love this recipe

TL;DR? Here’s why this steak and zucchini stir fry is sure to become a family favorite:

  • Balanced Flavors. Savory steak, mild zucchini, sweet bell peppers, and a rich, lemony, garlicky, buttery stir fry sauce that ties it all together.
  • Delicious Textures. Juicy, tender steak + tender-crisp veggies + a silky butter sauce = texture harmony.
  • Quick and Fuss-Free. 10 minutes of prepping, 15 minutes of cooking, and just 1 pan to make it.
  • Adaptable and Customizable. Swap in or add different veggies, like broccoli, or change out your protein with ease. This steak stir fry recipe is gluten-free, soy-free, and easily adaptable to be dairy-free making it perfect for sharing.
  • Instant Crowd-Pleaser. Packed with bold flavor, this all-in-one meal is perfect for meal preps, busy families, and dinner parties alike.
Overhead photo of a raw steak, zucchini, bell pepper, oil, garlic, and seasonings neatly arranged on a kitchen tray.

Ingredients for steak stir fry

One of my favorite things about this simple steak stir-fry is that it is primarily made with things I always have on hand:

  • Steak. You can use any cut of steak you love in this recipe. I typically use ribeye or beef tenderloin; however, sirloin steak is the most economical option. You can use flank steak, but you‘ll need to thinly slice it against the grain instead of cubing.
  • Fresh Thyme. I love using fresh herbs, especially in the summer. But, if you only have dry, swap in 1 teaspoon dried thyme.
  • Smoked Paprika. For a touch of smoky flavor. Substitute: Hot paprika for a spicier version, or regular sweet paprika instead.
  • Onion Powder. All the flavor of alliums without the tears.
  • Cayenne Pepper. For just a smidge of mild heat— dial the spice level up or down according to your needs.
  • Olive Oil. Good quality olive oil is my go-to cooking fat. Substitute: avocado or grapeseed oil work too.
  • Butter. Because unsalted (or salted) butter makes everything better.
  • Garlic. You’re gonna want fresh garlic cloves here for serious garlic butter vibes.
  • Zucchini. You can use either green zucchini or yellow summer squash.
  • Bell Pepper. Any color will work. Yellow, orange, and red varieties are sweet, while young green bell peppers are much more earthy.
  • Lemon. Technically optional, but highly suggested. Fresh lemon juice adds a lovely hit of acidity that brightens up the whole dish.

If steak is on sale at the grocery store, grab extra and put it to good use in these recipes: Learn hot to Slow Cook a Steak in The Oven, How to Cook Steak in a Slow Cooker, Skirt Steak Fajitas, and Steak with Chimichurri Sauce.

Recipe variations

This quick and easy steak stir-fry recipe has been playing on repeat at my house as of late. It’s just so darn tasty! That said, I have a few fun variations for you to try:

  • Protein Swap. Switch out the beef for chicken, pork, or even extra-firm tofu instead. Just be sure to adjust your cooking time accordingly.
  • Dairy-Free. Swap in your favorite plant-based butter to make this stir fry dairy-free.
  • Fresh Basil and Lemon Twist. Add some Mediterranean flair with a quick chiffonade of basil and a squeeze of fresh lemon juice when you serve this tasty steak and zucchini stir fry.
  • Outside Stir-Fry. Beat the heat in your kitchen and take your trusty cast-iron cookware outside and use your grill as the heat source.
  • Asian-Inspired. Skip the thyme in the seasoning blend. Use sesame oil in place of butter and add a teaspoon of fresh minced ginger with the garlic. At the end, add a squeeze of lime instead of lemon, a splash of soy sauce, and use Thai basil or mint as your fresh herb garnish. YUM!
Overhead photo of raw cubed steak sprinkled with stir fry seasonings in a large bowl.

Chef expert tips for perfect results every single time

  • Prep Ahead. Mise en place (prep all your ingredients) before you start stir-frying because once you start, it goes super fast. 
  • Cut Steak Cold. It’s easiest to cut COLD meat, so toss your steak(s) into a freezer-safe storage bag and placing them in the freezer for about 30 minutes prior to cubing. Just note, you don’t want to freeze the meat completely! You just want to firm it up for easier slicing.
  • Dice Against Grain. To ensure tender bites of steak, cut against or across the grain when dicing.
  • Using Different Cuts. Consider a baking soda bath for tougher cuts of meat. If you’re looking to cut down on grocery costs, reaching for a less expensive cut of meat is an easy swap to make. However, many of these less expensive cuts are also tougher. The solution? A quick 15-minute soak in water spiked with baking soda.
  • Uniform Veggies. And to ensure evenly cooked zucchini and peppers, dice evenly.
  • Cold Steaks. Steak bites cook quickly. Typically, it’s best to remove the chill from your meat prior to searing. HOWEVER, steak bites are very quick cooking! Therefore, it’s best to cook the meat while it’s cold – this will help prevent overcooking your steaks.
  • Stir Fry in Batches. Cook the steak in batches to get golden sear. If you overcrowd the pan the steak will steam, instead or sear.
  • High Heat, Fat Cooking. Make sure your wok or pan is HOT and be sure to undercook the steak when searing, it’ll finish cooking later with the sauce.
  • Garnish It. Remember, you eat with your eyes first. Consider a flurry of fresh herbs, a sprinkle of flakey sea salt, a dusting of freshly cracked pepper, and a squeeze of fresh lemon juice to bring everything to life.

FAQ: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is the best steak for stir fry?

I tend to reach for more tender, marbled cuts like ribeye or tenderloin. That said, grocery prices have been very high lately. Sirloin is an excellent, economical cut. Flank or strip steak can also be used, but you’ll want to cut them into strips rather than cubes. Oh, and remember to cut against the grain!

Can I use pre-cut stir fry beef from the store?

Sure, but please note the final dish may be less tender. Those pre-cut slices of beef are super convenient; however, they’re typically from a wide array of cuts, anything from sirloin to flank steak. Purchasing a steak and cutting it into generous cubes will give you the best results here. But please, use what you love.

How do you make stir-fry steak tender?

The secret to sizzling, tender stir fried steak starts in the prep:

  • Right Cut. Start with a naturally flavorful and tender cut with some marbling, such as ribeye or sirloin.
  • Cut Against the Grain. When dicing the meat, be sure to slice against the grain—this shortens the muscle fibers making each bite more tender.
  • Velveting. If you want to use a cheaper cut, like flank steak or skirt steak, I recommend velveting the meat by tossing it in a mixture of 1 teaspoon baking soda and 1 tablespoon soy sauce for every pound of meat. Let the beef soak for 15 to 20 minutes before rinsing, patting dry, and seasoning.
  • High Heat, Fast Cooking. Overcooking is the enemy of tenderness, so be sure to cook the steak in batches in a hot skillet or wok.

Do I need to marinate steak first?

Nope! That said, you’re totally welcome to if you like. In this easy stir-fry recipe, I use a dry rub on the steak as my seasoning, but you don’t need to let it “marinate” per se. Just add the seasoning and go!

Do I need a wok?

You sure don’t! A large skillet, fry pan, or sauté pan will get the job done well.

Can I make this recipe ahead of time?

While I don’t recommend cooking ahead of time, you can absolutely prep all the components in advance. Then just stir fry when ready to eat.

Close-up photo of stir fry steak with zucchini and butter sauce.

Serving stir fry steak

I’m perfectly happy eating this gorgeous steak stir-fry straight from a bowl, no bells or whistles added. That said, there are plenty of other things that go great with this steak and zucchini recipe:

  • Over Rice: Soak up every last drop of sauce by serving over steamed white rice, fried rice, brown rice, or even quinoa.
  • Low-Carb Twist. Make things low carb by spooning over cauliflower rice, broccoli rice, or zucchini rice recipes.
  • Over Noodles: Pile the steak and zucchini over oodles of rice or udon noodles for a slurping good time.
  • Next to More Vegetables: If you are looking for extra fiber, try serving more veggies, like broccoli, snow peas, carrots, mushrooms, and/or baby corn with this steak stir fry recipe.

Unique serving suggestions

  • With A Side Salad: Some peppery arugula in a simple olive oil and lemon juice dressing is like Mary Poppins – practically perfect in every way.
  • With Flatbread or Pita: Since this is kind-of like a Mediterranean-style stir-fry, I’ll often serve it with toast pita bread to sop up all the tasty sauce.
  • Veggie Fries. For a delicious texture contrast, serve with a side of sweet potato fries or crispy zucchini french fries.
  • Lettuce Cups. Stuff the stir fried steak and zucchini inside lettuce wraps for a hand-held meal.

Storing leftovers

  • Refrigerator Storage: Allow the zucchini steak stir-fry to cool completely to room temperature before storing in an airtight container in the refrigerator. Leftovers will keep for up to 5 days.
  • Freezing Instructions: If you’re looking to freeze this recipe, I recommend freezing just the stir fried steak, and not the zucchini as the veggies will turn watery when thawed. You can store the cooke steak in the freezer for up to 1 month. Thaw in the fridge before using.
  • Reheating Instructions: Reheat steak with zucchini leftovers gently in a skillet on the stovetop or in the microwave until warm throughout.
Close-up photo of stir fried steak and zucchini garnished with fresh herbs.

This stir fried steak and zucchini is a breezy weeknight champion with the perfect mix of bold flavors, delightful textures, and easy simplicity. With minimal prep, maximum flavor, and versatility to boot, it’s the kind of recipe that you’ll come back to again and again.

Go ahead—stop mid-week “hanger” in its tracks with this quick and easy veggie and steak stir-fry recipe. It’ll be ready for eating in less time than it takes to fold a load of laundry. Just don’t forget to come back and share your delicious creation in the comments, I love hearing about your kitchen wins!

Until next time, cheers,

Cheyanne

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More beef stir fry recipes!

Overhead photo of steak stir fry with zucchini in a large cast iron skillet.

Steak Stir Fry Recipe

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Speedy and sensationally delicious, this sizzling Steak Stir Fry recipe brings together juicy bites of steaks with tender-crisp zucchini and sweet bell peppers in a lemon-kissed garlic butter sauce. Made in one pan in 30 minutes with easy-to-find ingredients, this stir fried steak isn't just better than takeout, it's a total weeknight flex!

Equipment

  • 2 Mixing Bowls – 1 small and 1 medium
  • 1 Large Cast Iron Skillet or Wok

Ingredients 

  • 1 ½ pounds Steaks – excess fat trimmed & cut into generous 1-inch pieces (SEE NOTES)
  • 1 heaping TBS Fresh Thyme Leaves – chopped
  • 1 tsp EACH: Smoked Paprika & Onion Powder
  • ½ tsp Cayenne Pepper – or more to taste
  • to taste Kosher Salt and Ground Black Pepper
  • 2 ½ TBS Good-Quality Olive Oil – DIVIDED, plus more as needed
  • 4 TBS Butter – cut into pats
  • 3-4 cloves Garlic – minced
  • 1 medium Zucchini – medium dice or cut into ½-inch-thick rounds
  • 1 large Red Bell Pepper – medium dice
  • 1 whole Lemon – juice
  • Optional for Garnish: Garnishes and Serving: Fresh Basil and Lemon Wedges Rice, Quinoa, or Cauliflower Rice

Instructions

  • Mix Seasoning Together: In a small bowl, combine the thyme, paprika, onion and cayenne. Season with 1 teaspoon salt and ½ teaspoon pepper. Grab a small whisk or fork and mix well to combine.
    Reserve 1 teaspoon of seasoning and then set both aside.
  • Season Steak: Pat the cubes of steak dry and add them to a medium bowl.
    Sprinkle the seasoning mix (all but the reserved teaspoon), evenly over the steak and then use your hands or two spoons and toss until the steak is thoroughly and evenly coated with the seasonings. Then, set aside.
  • Stir Fry Zucchini and Peppers: Heat 1 ½ tablespoon of oil in a large skillet over medium-high heat.
    When the oil shimmers, add the peppers and zucchini, and season with reserved teaspoon of seasoning.
    Stir fry, stirring frequently, until the veggies are just tender-crisp, about 6-10 minutes.
    Remove the vegetables from the skillet and transfer to a plate.
    (Note: If you prefer softer vegetables, continue to cook, stirring for a few extra minutes.)
  • Stir Fry Steak: Return the skillet to between medium-high and high heat and add the remaining tablespoon of oil.
    Once the oil shimmers, add the diced steak to the pan in a single layer (cook in two batches and add more oil if necessary).
    Cook, undisturbed, for 3-4 minutes, or until the steak is brown on the bottom.
    Then cook, stir-frying for 1 minute.
    Remove the steak from pan and transfer to the plate with the zucchini.
    (Note: If you prefer your steak well done, keep the steak cubes in the pan and go to next step.)
  • Add Butter and Garlic: Reduce the heat under the pan to medium and add the butter and the garlic to the pan.
    Cook for 1 minute, or until the butter melts.
  • Add Steak and Veggies: Add the seared steak pieces and veggies to the pan.
    Stir fry, tossing or stirring frequently to coat the steak and vegetables in butter sauce, for about 1-2 minutes, or until the steak is cooked to your liking.
  • Add Lemon and Herbs: Remove the skillet from the heat and stir in the lemon juice. Stir in fresh basil if using.
  • Serve Stir Fry Steak: Serve the stir fried steak and veggies as it is or serve over your favorite grains or noodles. Enjoy immediately.

Notes

  • Beef: You can use any cut of steak you love in this recipe. I typically use ribeye or beef tenderloin; however, sirloin is the most economical steak option and it works great here! Alternatively, you can use flank steak; but you will need to slice it thinly against the grain instead of cubing.
  • Cutting Steaks: It’s easiest to cut COLD meat. I recommend adding your steaks to a freezer-safe storage bag and placing them in the freezer for at least 30 minutes prior to cubing! (Note: You don’t want to freeze the meat completely!)
  • Stir Frying Steak: Typically, it’s best to remove the chill from your meat, prior to searing. HOWEVER, steak bites are very quick cooking! Therefore, it’s best to cook the meat cold – this will help prevent overcooking steaks.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 555kcal    Carbohydrates: 5g    Protein: 36g    Fat: 44g    Saturated Fat: 19g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 21g    Trans Fat: 0.5g    Cholesterol: 134mg    Sodium: 185mg    Potassium: 690mg    Fiber: 2g    Sugar: 3g    Vitamin A: 1873IU    Vitamin C: 63mg    Calcium: 32mg    Iron: 3mg
Course: entree, Main Course
Cuisine: American, Asian, Fusion

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