Beef Stir Fry with Capsicum and Zucchini

Red capsicum and beef are often a good combination in stir frying, whilst the zucchini adds tang and more crunch to the dish.


  • 300g beef, thinly sliced
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon freshly ground black pepper
  • 1 large red capsicum, cut into chunks
  • 1 small zucchini, or 1/2 large one, cut into thick slices
  • 2 cloves fat garlic, thinly sliced
  • 4 ShaoXing rice wine
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sugar
  • 1/2 small cup of water (about 50ml)
  • 1/2 tablespoon tapioca flour


  1. Marinate the beef with the Worcestershire Sauce and ground pepper for at least 1 hour.
  2. Heat the vegetable oil in a wok on high. Stir in the garlic and zucchini and cook till they are brown at the edges. Remove from the wok and put aside.
  3. Stir in the beef and stir fry for a couple of minutes till it is all just cooked, add in the capsicum chunks. Stir fry for another coupke of minutes.
  4. Add in the rice wine, stir well and let it simmer for 2-3 minutes.
  5. Mix the tapioca flour with the water and pour it in with the cooking. Keep stirring till the liquid turns into a thick sauce.
  6. Add the garlic and zucchini back in the wok, have a quick stir that they are coated with the sauce.
  7. Serves 2, with hot boiled rice.

Versatility Note:

  1. Have a mix of different colours of capsicums for variety.
  2. You can also marinate the beef with some ShaoXing rice wine, which will give the meat a slightly different taste.
  3. The key is not to over cook, to remain the vegetables' crunchiness, including the garlic slices.
  4. Customise the thickness of the gravy by increasing or reducing the amount of water to mix with the tapioca flour.