Zucchini Stir Fry Recipe
This zucchini stir fry recipe is a quick and easy way to enjoy a delicious dinner. Made with fresh zucchini and crammed packed with vegetables, this beef stir fry comes together quickly tossed with fresh noodles. Delicious and nutritious, perfect for a busy weeknight dinner.
Equipment
- Wok
Ingredients
- 1 lb (500g) Beef Strips marinated in marinade
Vegetables and Aromatics
- 1 lb (500g) Zucchini cubed 2" pieces
- 1 Carrot thinly sliced on the diagonal
- 1 Red Bell Pepper sliced into strips
- 9 oz (250g) Snow Peas
- 1 Knob Ginger sliced
- 3 Garlic Cloves minced (equal amount to garlic)
- 1 Red Chilli Pepper deseeded and sliced
- 2 oz (50g) toasted Pine Nuts
- Cilantro chopped
Sauces
- ⅓ cup Sweet Thai Chilli Sauce
- 2 tablespoons Soy Sauce
Noodles
- 19 oz (450g) Udon Noodles
- oil for frying
Marinade Ingredients
- 3 tablespoons Soy Sauce
- 2 tablespoons Chinese Cooking Wine Shaoxing Wine
- 1 garlic clove minced
Instructions
Marinade Meat
- Place beef strips in Soy Sauce, Chinese Rice Wine and Garlic. Set aside for at least 15 minutes.Set aside while you prepare the vegetables.
Prepare Vegetables and Aromatics
- Cube zucchini into 2" pieces, slice carrots and red pepper, cut ends off snow peas.
- Grate ginger, mince garlic and slice chili pepper (without seeds).
Stir Fry in a Wok
- In a wok over high heat, add 2 tablespoons of oil and fry the beef until the water has cooked out. Remove and set aside.
- Add oil and fry Ginger, Garlic and Chili Pepper until fragrant (about 2 minutes).
- Mix in sliced Carrots and Zucchini and cook for about 5 minutes. Toss through Red Bell Peppers and Snow Peas.
- Add cooked beef strips, Sweet Thai Chili Sauce, a splash of Soy Sauce.
- In a frying pan over medium heat, toast the Pine Nuts until they are lightly golden and fragrant. Don't burn them as they toast quickly.
- Mix noodles through the Zucchini Stir Fry, or serve over steamed rice.
- Garnish with toasted pine nuts and cilantro when serving.