Sautéed Beef and Zucchini Stir-Fry with Garlic and Red Wine Vinegar

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender strips of beef quickly stir-fried with zucchini and a tangy garlic red wine vinegar marinade for a light Whole30 dinner. This beef recipe (whole30, low carb), ready in about 30 minutes, pairs flank steak, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 2 medium, cut into half-moon slices zucchini
• 3 tbsp olive oil
• 4 minced garlic cloves
• 2 tbsp red wine vinegar
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes
• 2 tbsp chopped, for garnish fresh parsley

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 lb thinly sliced flank steak with 2 tbsp red wine vinegar, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss well and let marinate for 10 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add marinated beef in a single layer and sear for 2-3 minutes without stirring until browned, then flip and cook for another 2 minutes until desired doneness. Remove beef and set aside.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet and sauté 2 medium sliced zucchinis with 2 minced garlic cloves, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (optional) for 4-5 minutes until zucchini is tender but still crisp.
4. Step 4: Return beef to the skillet, toss with the zucchini, and cook together for 1 minute to combine flavors.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve immediately.