Broccoli Beef Stir-Fry

Broccoli Beef Stir-Fry

Holland House(R) 0

"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."

Ingredients {{adjustedServings}} servings 414 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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  1. In small bowl, combine all sauce ingredients; mix well. Set aside.
  2. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
  3. 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.
  4. Add vegetables; cook until thoroughly heated. Serve over cooked rice.
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Reviews 33

  1. 44 Ratings


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!


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.


This recipe was AWESOME! My husnand and I have been trying our own chinese recipes and this one tops them all. I did alter it a little bit though, I marinated the boneless chuck shoulder cut up, (thin) in 1/2 cup of the sherry, 1/4 cup of good soy sauce, a TBL ginger and a TBL cornstarch, I also added about a TBL of this awesome spice from mickeysrubsandspices galled "great garlic pepper" If you love garlic check out that site, I met the guy at a street fair and these are all great spices, plus free shipping! Anyways, I marinated it only for an hour but next time I will do overnight. Then we made the actual recipe the same just exactly doubled the sauce and added about 5 cloves of fresh garlic. Extra ginger too because I only had dry, not fresh. All and all, this recipe is great for the whole family and beats any take out restaurant! Thanks so much for the post.