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 for this Beef, Broccoli & Peppers Stir Fry. 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
- 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
- Slice the beef and put in a bowl with the soy sauce and sherry and set aside to marinate while you prep everything else.
- Slice the onions and peppers and the broccoli into bite-sized pieces.
- Mince the garlic and ginger and set aside.
- Mix the flavoring sauce in one small dish and the cornstarch and broth in another small dish and set aside until needed.
- 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.
- Add the rest of the oil (2 tablespoons) into the pan. Add the onion and stir-fry about 1 minute.
- Add the garlic and ginger and stir, then add the broccoli and stir-fry 1-2 minutes.
- Add the peppers and stir-fry until all the vegetables are crisp-tender, cooked but still with some crunch, about 1-2 minutes.
- Return the beef to the pan.
- Stir in the flavoring mix, making sure all the pieces are coated.
- 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.
- Serve over steamed rice.