Stir-fried Beef with Broccoli and Red Peppers

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a great way to incorporate a small amount of beef into a mostly vegetable and grain dinner. Serve on a bed of cooked rice, preferably short grain brown.


  • 2 tablespoons chicken broth or water
  • 1 tablespoon dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 2 teaspoons finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • ¾ pound boneless sirloin, about ¾ inch thick, fat trimmed and cut into thin (¼ inch) slices
  • 3 teaspoons vegetable oil
  • 2 cups trimmed broccoli florets
  • ½ cup thin slices carrot
  • ½ red (bell) pepper, cut into ¼-inch strips
  • 1 small yellow squash, halved lengthwise and cut into ¼-inch slices
  • ½ cup thin diagonally sliced scallions, white and green parts
  • ¼ teaspoon crushed red pepper, or more to taste


    • Combine the broth, sherry, soy sauce, honey, cornstarch, 1 teaspoon of the ginger, and 1 teaspoon of the garlic in a pie plate or other shallow dish. Stir with a fork to blend. Add the steak slices and turn to coat.
    • Heat a large nonstick skillet over high heat until a drop of water evaporates upon contact. Add 2 teaspoons of the oil and the broccoli, carrot, red bell pepper, and squash. Stir-fry, adjusting the heat to maintain a steady sizzle, until the vegetables are almost tender, about 5 minutes. Add the scallions and remaining ginger and garlic and stir-fry for 1 minute. Transfer to a side dish.
    • Add the remaining 1 teaspoon oil to the hot skillet and gradually add the slices of beef. Sprinkle with the crushed red pepper. Stir-fry the beef until browned on both sides, about 3 minutes.
    • Add the vegetables to the skillet. Stir-fry just to heat through, about 1 minute. Serve at once.