Asian inspired food, especially Chinese, is one of the most popular cuisines found around the world. Whether it is eaten in a restaurant or ordered for takeout to have at home, we all seem to enjoy it. Stir-Fried Beef With Broccoli, Peppers and Onions is a savory dish of tender slices of beef and crisp vegetables that are glazed with a sauce that is a combination of sweet, salty, and spicy flavors.
The dish is so quick and easy to prepare at home that you can forget about calling for takeout from your favorite neighborhood Chinese restaurant. Not only will the dish be hot off the stove in the same amount of time that it takes to cook rice that you will want to serve with the meal, it will be much healthier as well.
Sirloin, flank or steak of your choice is sliced thinly across the grain and then marinated for a few minutes to help tenderize and flavor the meat. It is quickly stir-fried with broccoli, peppers and onions for a delicious meal. What is nice is that the dish is very versatile. If you don’t want beef, no problem…just use pork or chicken. If you don’t have red bell peppers, you could add jalapeños or other peppers of your choice. With a few items from your refrigerator and pantry, you can serve a quick and easy meal to your family any time during the week.
This is one dish where everything must be prepped before you start your stir-fry as the cooking is very quick. Make sure that you have uniform size pieces of meat and vegetables, that your pan is hot, and that you let your meat sear quickly and do not overcrowd the pan. The last thing to know is that you don’t need a wok. A large sauté pan with high sides works great…that’s what I use even though I do have a wok.
Stir-Fried Beef With Broccoli, Peppers And Onions
Recipe serves two, adjust the recipe accordingly.
- 1/2 to 3/4 lb. of steak, sliced 1/4 inch thin, across the grain
- 2 c. broccoli florets, cut in half, blanched for 30 seconds (I did mine in the microwave with 1 Tbsp. of water), then drained and blotted dry
- 1 small onion, cut in half and then cut into slices
- 1 red bell pepper, seeded and sliced into uniform pieces
- 2 Tbsp. canola or peanut oil (I use peanut for flavor)
For the marinade
- 1 Tbsp. soy sauce (I use low sodium)
- 1 tsp. white wine
- 1 tsp. sesame oil
- 1/4 tsp. white pepper
- 2 tsp. corn starch
For the sauce
- 2 Tbsp. soy sauce (I use low sodium)
- 2 Tbsp. hoisin sauce
- 1 Tbsp. hot chili garlic sauce or to taste
- 2 Tbsp. white wine
- 1 Tbsp. grated ginger
- 3 garlic cloves, grated or chopped
- 1 tsp. sesame oil
Place the sliced meat into a bowl, add the marinade ingredients and mix until you can’t see the corn starch and let sit for a few minutes, or up to 1 hour. Place all the sauce ingredients into a bowl and stir well.
Heat a wok or sauté pan over high heat and then add 1 Tbsp. oil. When shimmering, add the beef (in two batches so there is no overcrowding) and let sear for 30 seconds to 1 minute until brown. Turn and let sear on the other side until brown but still underdone, then remove to a plate. Add 1 Tbsp. of oil to the wok or sauté pan, add the broccoli, then the onions and peppers and stir-fry until the vegetables are tender crisp. Return the meat along with any juices to the pan and add the sauce. Cook until everything is coated and the sauce thickens to a glaze.
This richly flavored stir-fry is delicious and easy to prepare. The quick cooking preserves the nutrients in the vegetables with very little fat needed. I served rice with the stir-fried beef with broccoli, peppers and onions. I cooked the rice, then added soy sauce, sesame oil and scallions. The heat of the cooked rice was enough to cook the scallions but still kept their green color. I hope you will enjoy this stir-fry. It is a quick and easy recipe that is the perfect meal to serve during a busy weekday.