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.