Ginger Beef or Chicken with Zucchini and Snap Peas is a perfect weeknight dinner! Beef or chicken and your favorite vegetables. The sauce is divine! Any occasion. Absolutely delicious.
The sauce in this Ginger Beef or Chicken with Zucchini and Snap Peas is, as usual, my favorite part of this dish! Don’t get me wrong, I love it with both chicken and beef. I usually use whatever I have handy. The meat always turns out so tender!I also love using snap peas and zucchini, especially when zucchinis are in season, our garden produces so many of them! That being said, you can definitely use any vegetables you are in the mood for or have on hand. Just remember to adjust your cooking times accordingly.
Some vegetables do take longer to cook than others! Don’t be afraid to taste each vegetable that you are using as they are cooking. That is what I always do! If you ever have any questions about timing please don’t hesitate to ask! I am here to try and help if needed.
Ginger Beef or Chicken with Zucchini and Snap Peas is perfect served over rice or your favorite noodle! I have used regular, macaroni pasta in a pinch. Truthfully, I ran out of rice and that was all I had in the pantry but no one complained and I enjoyed it myself.
Check out our recipe below. I hope you enjoy it as much as we do!
Ginger Beef or Chicken with Zucchini and Snap Peas
- 1 pound beef steak any cut, cut into strips or boneless, skinless chicken breast, sliced
- 2 cups sugar snap peas, trimmed
- 1 medium zucchini, sliced and quartered
- 2 tblsp ginger, minced or 1 tblsp dried more or less to taste
- 2 tsp olive oil or another vegetable oil
- 3/4 cup beef broth
- 5 tblsp oyster sauce
- rice or any noodle of your choice
Prepare rice or noodles according to package directions. Drain and set aside.
In a large skillet heat oil over medium heat until shimmering and when you flick a drop of water in the oil it dances.
Add ginger and stir for about 2 minutes. Add sliced beef or chicken and sauté until no longer pink inside, about 4 minutes. Dump beef or chicken into a large bowl. Set aside.
Add peas and zucchini to skillet and stir for 4 or 5 minutes. Dump peas and zucchini into the bowl with the steak.
Add broth to your skillet and bring to a boil for a few minutes to reduce.
Reduce temperature to low and add oyster sauce. Return beef and peas back into the skillet. Stir until beef and peas are well coated in sauce. Serve immediately with your prepared rice or noodles. Enjoy!