Asian Style Beef and Broccoli Stir-Fry

This simple weeknight Beef & Broccoli Stir-Fry meal is loaded with delicious Asian flavor and ready in under 30 minutes. 

Happy Wednesday, Guys! Hope your week is going splendidly!!! During Christmas break while we were visiting family in Alabama, my dad requested that I put a Beef Stir-Fry on the menu. What I love about stir-frys {Is it stir-frys or stir-fries by the way?} is that they come together so quickly so they are perfect for your weeknight dinners. They’re also very versatile so you can toss just about any veggie (clean out your fridge) into them and produce a tasty meal in under 30 minutes. NOW THAT’S FAST!!!  This one’s loaded with beautiful broccoli, bell peppers, and onions. I serve it over some brown rice to make a balanced meal.  So if you’re a huge fan of Chinese takeout, I encourage you to try this delicious version tonight. To make the experience even better, you can let your children sit next to you with a play kitchen set

In the book of Timothy, Paul encourages Timothy to stir up the gift within him. He states, “Wherefore I put thee in remembrance that thou stir up the gift of God, which is in thee by the putting on of my hands.” – 1 Timothy 6:7 (KJV). He wanted to remind him to use the gift that God had given him to share the Gospel and raise up leaders within the church. He needed to keep that fire to preach stirred within him. I would encourage you to press on; use your gift, continue to hone it through study in order to perfect it and finally to share the Gospel with those gifts unto the Glory of God, the Father. Say Grace and enjoy!!

Asian Style Beef and Broccoli Stir-Fry

Felesha Bell

This simple weeknight Beef & Broccoli Stir-Fry meal is loaded with delicious Asian flavor and ready in under 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Easy

Cuisine Asian

Servings 8

Ingredients

  

1x2x3x

• 1 and 1/2 lb. flank steak sliced thin
• 3/4 c. low sodium soy sauce
• 1/4 c. dry sherry
• 3 T. brown sugar
• 3 T. cornstarch
• 2 T. fresh ginger minced
• 3 cloves garlic minced
• 2 tsp. ground fresh red chili paste
• 2 T. canola oil
• 1 medium sweet onion Sliced
• 1 red bell pepper sliced into rings
• 1 yellow bell pepper sliced into rings
• 1 jalapeno seeded and diced
• 1 head fresh broccoli cut into florets and blanched (or 1 (14 oz). bag frozen broccoli florets, thawed)
• crushed red pepper optional for garnish

Instructions

 

• Start by combining the soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and red chili paste in a medium bowl. Mix well. Divide the mixture in half. Reserve one half for finishing the dish later.
• Toss the sliced beef in half of the mixture to coat. Set aside.
• Heat 1 T. of canola oil in a large wok or skillet over medium-high to high heat. When it becomes screaming hot, add the onions and cook for one minute. Remove from the skillet.
• Add bell peppers and jalapeno to the same skillet and cook for another minute. Peppers should start to char. Remove from skillet.
• Add 1 T. of canola oil to the skillet. In 2-3 batches, sauté the steak until just brown outside but rare inside, for no more than 1 minute. Discard the liquid that marinated the beef.
• Reduce the heat to low and add all of the steak back to the skillet with onions, peppers and broccoli. Pour in the reserved half of liquid from earlier and stir.
• Simmer for a few minutes until broccoli is tender. Remove from the heat. Garnish servings with crushed red pepper, if desired.
• Serve over rice. Say Grace and enjoy immediately!!

Tried this recipe?Let us know how it was!

Adapted from Pioneer Woman