Soy-Glazed Beef and Zucchini Stir-Fry
Tender beef strips and crisp zucchini in a savory-sweet glaze, finished with toasted sesame seeds for a satisfying low-carb dinner. This asian-inspired beef (low-carb) ready in about 35 minutes pairs flank steak, avocado oil, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 8 oz flank steak
- 1 tbsp avocado oil
- 1 medium zucchini
- 1/2 red bell pepper
- 2 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 1/2 tsp erythritol
- 1 clove garlic
- 1 tsp fresh ginger
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 8 oz thinly sliced flank steak and cook for 3-4 minutes per side until browned but still slightly pink in the center; remove and set aside.
- Step 2: In the same skillet, add 1 medium zucchini (sliced into half-moons) and 1/2 red bell pepper (thinly sliced). Stir to combine and cook for 4-5 minutes until vegetables are tender-crisp and lightly browned.
- Step 3: Return 8 oz cooked flank steak to the skillet. Add 2 tbsp low-sodium soy sauce, 1 tsp rice vinegar, 1/2 tsp erythritol, 1 minced garlic clove, and 1 tsp grated fresh ginger. Stir constantly for 2 minutes until sauce thickens and coats meat and vegetables.
- Step 4: Sprinkle with 1 tbsp sesame seeds and serve immediately.
Frequently asked questions
How long does Soy-Glazed Beef and Zucchini Stir-Fry take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Soy-Glazed Beef and Zucchini Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Soy-Glazed Beef and Zucchini Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Soy-Glazed Beef and Zucchini Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Soy-Glazed Beef and Zucchini Stir-Fry low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is now my go-to stir-fry! The balance of soy and ginger made it authentic, and it’s so quick to make after work.
- ★★★★★
Easy weeknight dinner that tasted restaurant-quality. The beef stayed tender and the zucchini was crisp, not soggy like other recipes.
- ★★★★★
The soy glaze was perfect—sweet and savory without overpowering the beef. My family kept asking for seconds on the zucchini!
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