Beef Stir Fry with Broccoli and Bell Pepper
This quick and vibrant beef stir fry features tender slices of beef, crisp broccoli, and colorful bell peppers coated in a savory gluten-free sauce. It's an ideal weeknight meal that comes together in minutes.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 449 kcal
Allergen information: may contain sesame and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
beef marinade
- 450 gflank steak, thinly sliced against the grain
- 1 tbspgluten-free soy sauce
- 1 tbspcornstarch
- 0.5 tspsesame oil
Ingredients
- 300 gbroccoli, cut into florets
- 1 pcsred bell pepper, sliced
- 0.5 pcsyellow onion, sliced
- 2 clovegarlic, minced
- 1 tspfresh ginger, grated
- 2 tbspvegetable oil
stir-fry sauce
- 3 tbspgluten-free soy sauce
- 1 tbsprice vinegar
- 1 tbspbrown sugar
- 1 tspcornstarch
- 2 tbspwater
Equipment
large skillet · wok · mixing bowls · knife · whisk
The method
Step by step
- 1
In a medium bowl, combine the sliced flank steak with gluten-free soy sauce, cornstarch, and sesame oil from the beef marinade group. Toss to coat evenly and let it marinate for at least 15 minutes at room temperature.
About 15 min
Cook’s note: Marinating the beef helps tenderize it and adds flavor.
- 2
While the beef marinates, prepare the stir-fry sauce. In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, brown sugar, cornstarch, and water from the stir-fry sauce group until smooth.
About 2 min
Cook’s note: Whisk well to ensure the cornstarch dissolves completely, preventing lumps.
- 3
Heat half of the vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, ensuring not to overcrowd the pan.
About 1 min
Cook’s note: Cook the beef in batches if necessary to achieve a good sear and prevent steaming.
- 4
Sear the beef for 1-2 minutes per side until browned, then remove it from the pan and set aside.
About 3 min
Cook’s note: Do not overcook the beef at this stage; it will finish cooking with the vegetables.
- 5
Add the remaining vegetable oil to the same pan. Add the broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp.
About 4 min
Cook’s note: If the pan seems too dry, add a splash of water to create some steam for the broccoli.
- 6
Add the sliced red bell pepper and yellow onion to the pan and continue to stir-fry for another 2-3 minutes until they begin to soften.
About 3 min
Cook’s note: Keep the vegetables moving constantly in the wok for even cooking.
- 7
Push the vegetables to one side of the pan. Add the minced garlic and grated fresh ginger to the cleared space and cook for 30 seconds until fragrant.
About 1 min
Cook’s note: Cooking the aromatics briefly by themselves enhances their flavor before mixing with other ingredients.
- 8
Return the cooked beef to the pan with the vegetables. Give the prepared stir-fry sauce a quick whisk to re-combine any settled cornstarch, then pour it over the beef and vegetables.
About 1 min
- 9
Stir everything together constantly for 1-2 minutes until the sauce thickens and coats all the ingredients.
About 2 min
Cook’s note: The sauce will thicken quickly due to the cornstarch; watch carefully to prevent over-reduction.
- 10
Remove from heat and serve immediately, ideally over rice or noodles.
Per serving
Nutrition
- Calories
- 449.2kcal
- Protein
- 32.2g
- Carbs
- 17.4g
- Fat
- 29.4g
- Fibre
- 3.2g
- Sugar
- 7.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stir fry in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in the microwave until warmed through.