Peppered Beef and Broccoli Stir-Fry

By Yankee Magazine

Oct 21 2003

Total time: 35 minutes; active time: 35 minutes

IN MY KITCHEN, “fast food” means stir-fry. The prep time is longer than the cooking, but even that can be minimized by purchasing precut vegetables from the produce section or salad bar at your market. It’s even faster if you pick up a package of beef tips and a frozen broccoli medley.

Almost any food can be stir-fried. The combination of meat, vegetables, seasonings, and sauces that you select is limited only by your imagination and the ingredients on hand. My most creative stir-fries are served at the end of the week, using leftover produce. The possibilities are endless–and the result is always a delicious, healthful meal. Enjoy!

— Judy Feagin

Yield:

4 servings

Ingredients

1 tablespoon cornstarch
3/4 cup beef broth
3 tablespoons soy sauce
1 pound lean beefsteak (we used sirloin), trimmed and cut into 1/4-inch strips
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon finely chopped fresh ginger
1 clove garlic, minced
2 tablespoons vegetable oil, divided
1 red or yellow bell pepper, cut into 1/4-inch strips
1/2 bunch broccoli, cut into florets
1 red onion, cut into 1/4-inch strips
3 tablespoons hoisin sauce (optional; see sidebar)
1/4 teaspoon dried crushed red pepper (optional)
8 ounces hot cooked angel hair pasta

Instructions

Combine cornstarch, beef broth, and soy sauce, stirring with a whisk until blended; set aside. Sprinkle beef with pepper, salt, ginger, and garlic.

Place nonstick wok or large nonstick skillet over medium-high heat and preheat 2 minutes. Add 2 teaspoons oil; heat 1 minute. Next, add half of the steak strips and cook, stirring constantly, 2 minutes, or until lightly browned. Remove from skillet and set aside. Repeat procedure with another 2 teaspoons oil and the remaining steak. Set aside.

Add 2 teaspoons oil to heated skillet. Add bell pepper, broccoli, and onion; cook, stirring constantly, 2 to 3 minutes, or until crisp-tender. Return beef to skillet; stir in cornstarch mixture. Bring mixture to a boil, then boil 1 minute. Stir in hoisin sauce (if using) and sprinkle with dried crushed red pepper, if desired. Serve over hot cooked pasta.

Stir-Fry Pointers

For cleaner slices, partially freeze beef and slice diagonally across the grain into thin strips.

Cut food into pieces that are small enough to cook quickly. Slice or chop vegetables into uniform pieces to ensure equal cooking time.

Assemble all of your ingredients and prepare the sauce before you begin cooking.

Peanut, safflower, sesame, vegetable, and corn oil all have a high smoke point and are the best oils to use for stir-frying.

Heat the empty wok or skillet before adding oil; tilt the pan to distribute evenly. Preheat the oil about 1 minute.

Avoid overcrowding the skillet. For best results, cook in small batches. When too many ingredients are added at once, the contents will stew rather than fry.

Toss the food quickly and constantly during cooking.

Avoid overcooking. Cook vegetables only until crisp-tender.

Hoisin Sauce

Sweet, spicy hoisin is a thick, reddish-brown sauce that is widely used in Chinese cooking. Made of soybeans, garlic, chili peppers, and various spices, it is used in many meat, poultry, and shellfish recipes. Hoisin can be found in Oriental markets and in most supermarkets. It keeps indefinitely when stored in a tightly sealed glass jar in the refrigerator.

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