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Ginger Beef or Chicken with Zucchini and Snap Peas

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


  1. Prepare rice or noodles according to package directions. Drain and set aside. 
  2. In a large skillet heat oil over medium heat until shimmering and when you flick a drop of water in the oil it dances. 
  3. 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. 
  4. Add peas and zucchini to skillet and stir for 4 or 5 minutes. Dump peas and zucchini into the bowl with the steak. 
  5. Add broth to your skillet and bring to a boil for a few minutes to reduce. 
  6. 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!

Recipe Notes