Mediterranean Beef Stir-Fry with Zucchini and Tomatoes

Nutrition · per serving

Steps

1. 1

   Cut the beef into even, thin strips (if not already cut) and set aside.

   300 g Beef Strips (e.g., Rump Steak), cut into thin strips
2. 2

   Prepare the marinade: In a bowl, mix together olive oil, lemon juice, chopped garlic, oregano, thyme, paprika, salt, and pepper.

   3 tbsp Olive Oil1 tbsp Lemon Juice3 cloves Garlic (finely chopped)1 tsp Dried Oregano1/2 tsp Dried Thyme1 tsp Paprika (sweet or smoked)1 tsp (to taste) Salt1/2 tsp Freshly Ground Black Pepper
3. 3

   Combine the beef strips with about two-thirds of the marinade (from the bowl) and let it marinate at room temperature for 5–10 minutes; reserve the remaining dressing for later.

   300 g Beef Strips (e.g., Rump Steak), cut into thin strips
4. 4

   Prepare the zucchini, cherry tomatoes, and red onion and pat dry.

   1 medium (about 200 g) Zucchini (sliced into 5 mm rounds or sticks)200 g Cherry Tomatoes (halved)1 small (about 100 g) Red Onion (sliced thinly)
5. 5

   Heat a large pan over medium-high to high heat. Once hot, add 1 tbsp of olive oil and sauté the zucchini in batches for 2–3 minutes until browned, then remove.

   3 tbsp Olive Oil1 medium (about 200 g) Zucchini (sliced into 5 mm rounds or sticks)
6. 6

   If needed, add another 1 tbsp of olive oil to the pan. Sear the marinated beef strips in a single layer for 2–3 minutes until browned on the outside and still juicy inside. Remove briefly from the pan.

   300 g Beef Strips (e.g., Rump Steak), cut into thin strips3 tbsp Olive Oil
7. 7

   Add the onion slices to the pan and sauté for 2 minutes until translucent, then return the halved tomatoes and sautéed zucchini to the pan; stir-fry everything together for 2–3 minutes until the tomatoes start to break down.

   1 small (about 100 g) Red Onion (sliced thinly)200 g Cherry Tomatoes (halved)1 medium (about 200 g) Zucchini (sliced into 5 mm rounds or sticks)
8. 8

   Return the beef strips to the pan, drizzle the remaining marinade from the bowl over everything, and cook together for 1 minute to meld the flavors. Keep an eye on the heat to prevent the meat from becoming tough.

   300 g Beef Strips (e.g., Rump Steak), cut into thin strips
9. 9

   Remove the pan from the heat, stir in the chopped parsley or basil, and drizzle with 1 tsp of extra virgin olive oil. Serve immediately on a bed of arugula if using.

   10 g Fresh Parsley or Basil (roughly chopped)1 tsp Extra Virgin Olive Oil for drizzling50 g Arugula (optional as a bed, low-carb option)

Origin & History

Stir-fry dishes with meat and seasonal vegetables are common in Mediterranean countries; they simply use fresh herbs, olive oil, and lemon to enhance natural flavors. Variants with beef, zucchini, and tomatoes are popular in coastal regions where light, quickly prepared meals are appreciated.