This Steak Stir-Fry with Zucchini boasts tender meat and veggies in a delicious garlic butter sauce. This complete meal comes together in just 30 minutes and uses basic, easy-to-find ingredients. Winner, winner, stir-fry dinner!
Optional for Garnish: Fresh Basil and Lemon Wedges
Optional for Serving: Rice, Quinoa or Cauliflower Rice
Instructions
Mix seasoning: In a small bowl, combine thyme, paprika, onion and cayenne. Season with 1 teaspoon salt and ½ teaspoon pepper. Mix well to combine. Reserve 1 teaspoon of seasoning. Set both aside.
Season steak: Pat the steak bites dry and add to a medium bowl. Sprinkle the seasoning mix (all but the reserved teaspoon), evenly over the steak and toss well to combine. Set aside.
Cook peppers + zucchini: Heat 1 ½ tablespoon of oil in a large skillet over medium-high heat. When the oil shimmers, add the peppers and zucchini. Season with reserved teaspoon of seasoning. Cook, 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!)
Cook steak: Return the skillet to between medium-high and high heat and add the remaining tablespoon of oil. Add the steak bites 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. Cook stir-frying for 1 minute. Remove 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 + garlic: Reduce the heat to medium and add the butter and the garlic to the pan. Cook for 1 minute, or until melted.
Add steak + veggies: Add the steak bites and vegetables to the pan. Cook, tossing or stirring frequently to coat the steak and vegetables in butter sauce, about 1-2 minutes.
Add lemon + herbs: Remove the skillet from the heat and stir in the lemon juice. Stir in fresh basil if using.
Serve: Enjoy as is or with your favorite grains!
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 Bites: 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.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.