Broccoli Beef Stir-Fry

SUBMITTED BY: Holland House®

"Thin strips of beef are quickly stir-fried with red peppers and peas in this colorful main course. Freeze the meat just until firm for ease in cutting into thin, uniform slices."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

Sauce:
1/2 cup beef broth
2 tablespoons Holland House® Sherry Cooking Wine
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons oil
2 cups fresh broccoli florets
1 cup fresh pea pods
1 red bell pepper, cut into strips
2 tablespoons Holland House® Sherry Cooking Wine
1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips
1 garlic clove, minced
Hot cooked rice

READ REVIEWS (20)

DIRECTIONS

In small bowl, combine all sauce ingredients; mix well. Set aside.
In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.
Add vegetables; cook until thoroughly heated. Serve over cooked rice.

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 18, 2006 by SAK

This was a good basic recipe. I did make several changes. I made a marinate for the meat (3T lite soy sauce, 3T rice wine vinegar, 1t garlic chili paste and ½ t minced fresh ginger). The meat probably marinated for at least 15 minutes. I stir-fried the broccoli as written in the recipe. I then added 8oz. of fresh mushrooms and cooked for an additional minute or two. I also doubled the sauce recipe, as recommended by others. I didn’t have any sherry so I substituted rice wine vinegar, which worked well. I added 1t garlic chili paste and another ½ t minced fresh ginger to the sauce recipe. I didn’t have a grease problem with our meat, as other have written. If you do marinate your meet (which I recommend for a lot of added flavor) please remember, this isn’t meant as a substitute for the sauce recipe. We ate this over basmati rice. The whole dish was ready in about 30 minutes.

5 users found this review helpful

Reviewed on Jun. 9, 2006 by Schvinn

This stir fry will be a staple in my family from now on! I had to make a few changes out of necessity. I didn't have the sherry, cornstarch, or red pepper on hand, so I just omitted the sherry, substituted flour for the cornstarch, added carrots cut into strips and vidalia onion....YUM! I have kids ages 4 and 2 and they just inhaled the veggies with the stir fry sauce on them. My 4 year old doesn't like veggies very much, but when I asked him which was his favorite in this recipe, he couldn't decide! Grown ups and kids alike will love this one!

5 users found this review helpful

Reviewed on Nov. 6, 2007 by tax pro

I read so many reviews, you all added something to make it more favorful. Recipe with ingredients listed, needs something for flavor. Sesame oil, onion, crushed peppers. Something for a bit more flavor, savory or spice.

2 users found this review helpful

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