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+ servings

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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Easy
Cuisine Asian
Servings 8


  • 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


  • 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!!
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