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One Pot Beef, Zucchini & Cashew Stir Fry

One Pot Beef, Zucchini & Cashew Stir Fry

One of the things I was disappointed with when we looked at this house was the electric stove top. No gas wok burner! Luckily it wasn’t a deal-breaker because my Irishman promised me we could get a camping gas burner and do out stir frying in the BBQ area. 

Talk about a great decision. 

Now when it’s the middle of Summer some of my favourite meals are quick stir fries cooked outside while the boys play in the sandpit. 

No heating up the house. No garlicky smells in the bedrooms. And no fire alarm incidents. 

This is my latest favourite stir fry. Love using minced meat because it’s economical, it cooks so quickly and you don’t have to worry about it ending up tough. This zucchini version is wonderful but there are endless possibilities – check out the variations below! 

And make sure you have all your ingredients prepped and ready to go before you even think about turning on that gas burner.

Total Time 20 minutes
Servings 2


  • 4 medium zucchini sliced into rounds
  • 500 g (1lb) minced (ground) beef
  • 1-2 cloves garlic minced
  • 3-4 tablespoons oyster sauce or 2 tablespoons soy sauce
  • 2 handfuls roast cashews
  • 1 small bunch basil or coriander / cilantro leaves optional


  1. Heat a little oil in your wok on a super high heat. Add zucchini and stir fry for 3-5 minutes or until zucchini is browned and starting to soften but not mushy. Remove zucchini from the wok.
  2. Add more oil and stir fry the beef and garlic until beef is well browned.
  3. Return zucchini to the pan and toss to warm. Remove wok from the heat and stir in oyster / soy sauce. Taste and season with more sauce if needed.
  4. Serve topped with cashews and herbs (if using)

Recipe Video

Recipe Notes

WINE MATCH: A cold beer or dry white like a riesling.

Variations & Substitutions

hot! – add a little chopped fresh chilli with the garlic. Or drizzle with a little of Marcos Chilli Oil.

different veg – broccoli, cauliflower, capsicum (bell peppers), carrot, broccolini, asparagus – anything you like to stir fry.

vegetarian – replace beef with cooked lentils or chickpeas or crumbled tofu. And either use soy sauce or track down some vegetarian oyster sauce (it does exist!)

nut-free – just skip it or replace with crunchy veg like snow peas or bell peppers (capsicum).

different nuts – cashews are our family fave but almonds or peanuts will also work.

more substantial (low carb) – more cashews! or more veg! Or drizzle with a little chilli oil.

more substantial (carb-lovers) – serve with steamed rice or cooked noodles.

sliced meat – feel free to use sliced steak or other stir fry meat.

different meat – great with chicken or pork or lamb.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

minced (ground) beef – freeze it.

garlic – will keep for months in the pantry. I wrap in a brown paper bag to protect from light and prevent shooting.

oyster sauce – unopened bottles keep in the pantry. Once opened will keep in the fridge for months.

soy sauce / roast cashews – keep them in the pantry.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Prepare Ahead

You can if you like. Just cook beef and zucchini as per the recipe but keep the cashews and herbs separate. Will keep in the fridge for 2 weeks or can be frozen. To serve, heat everything in a hot wok with a little oil then serve with cashews and herbs.