Beef, Broccoli & Peppers Stir Fry

beef-broccoli-pepper-closeup I like a good stir fry for using up odds and ends of vegetables.  In this case, I didn’t really have enough broccoli to make just a broccoli and beef stir fry, which was what I initially thought of cooking, but I added in some sliced red and yellow peppers and there was plenty.  I also used a sweet and sour kind of flavoring because of the peppers. It came out great and leftovers packed up nicely for a lunch for my daughter.

The flavor sauce and stir fry ideas come from How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart, (affiliate link) which I’ve given both my daughters when they moved into places with kitchens.   It’s a great book for learning basic techniques which you can then easily modify. In this case, once you learn how to do a stir-fry you can use different proteins and vegetables and flavor sauces. She has four to get you started plus some good ideas of different protein/vegetables combinations.

I used half a flank steak for this last night but you can use whatever kind of beef you have, or substitute chicken or pork or tofu.

Beef, Broccoli & Peppers Stir Fry

  • 3 tablespoons peanut oil, divided
  • 1 pound beef, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 onion, cut into large slices
  • 1 pound mix of broccoli and sliced peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • Thickener
  • 2 tablespoons cornstarch
  • 3 tablespoons chicken broth (plus maybe more)
  • Sweet and Sour Flavoring
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes
  1. Slice the beef and put in a bowl with the soy sauce and sherry and set aside to marinate while you prep everything else.
  2. Slice the onions and peppers and the broccoli into bite-sized pieces.
  3. Mince the garlic and ginger and set aside.
  4. Mix the flavoring sauce in one small dish and the cornstarch and broth in another small dish and set aside until needed.
  5. Heat a large skillet or wok over medium high heat. Add 1 tablespoon of the peanut oil and let it get hot. Cook the beef, half at a time, until just cooked through and remove to a bowl. (You can use your serving bowl as the meet is cooked.) This should take about 2-3 minutes, stirring the whole time.
  6. Add the rest of the oil (2 tablespoons) into the pan. Add the onion and stir-fry about 1 minute.
  7. Add the garlic and ginger and stir, then add the broccoli and stir-fry 1-2 minutes.
  8. Add the peppers and stir-fry until all the vegetables are crisp-tender, cooked but still with some crunch, about 1-2 minutes.
  9. Return the beef to the pan.
  10. Stir in the flavoring mix, making sure all the pieces are coated.
  11. Stir the cornstarch and broth mix and add to the pan, stirring, 1-2 minutes. If it's too thick you can add a couple more spoonfuls of broth.
  12. Serve over steamed rice.

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Comments

  1. Lynette Collina says:

    Sorry, I meant SENDING not ending. LOL!

  2. Lynette Collina says:

    Thank you for ending your wonderful recipes. Thought I would let you know on this chilly night I am making a Black Bean Soup from an old cookbook we got on our honeymoon. It is from the Columbia Restaurant in Saint Augustine Florida. They have some money saving recipes you might want to try. HAPPY NEW YEAR!

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