Beef Broccoli & Peppers

Ingredients

• 60 mlsoy sauce
• 90 ml (divided use)water
• 16 g (divided use)cornflour
• 15 mlhoney
• 454 gtop sirloin beef, trimmed of fat and sliced into 1.3 cm-thick pieces
• 5 mlcoconut oil
• 360 gbroccoli
• 2 mediumbell peppers, cut into 2.5 cm cubes
• 2 clovesgarlic, chopped
• 1ginger, peeled and finely chopped

Instructions

1. 1

   Mix the sauce

   In a small bowl, combine the soy sauce, 60 ml of the water, 8 g of the cornflour and the honey. Mix well and set aside.

2. 2

   Coat the beef

   In a large bowl, mix the remaining 8 g of cornflour with the remaining 30 ml of water. Add the beef and toss gently to coat.

3. 3

   Heat the oil

   Warm the coconut oil in a large frying pan over medium-high heat.

4. 4

   Cook the beef

   Add the beef and cook, stirring often, for 2 minutes, or until cooked through and no longer pink. Remove it from the pan and keep warm.

5. 5

   Cook the vegetables

   Add the broccoli, bell peppers, garlic and ginger to the pan. Cook, stirring often, for 3 to 5 minutes, then transfer the vegetables to the bowl with the beef.

6. 6

   Thicken the sauce

   Pour the soy sauce mixture into the pan. Cook over medium-high heat, stirring constantly, for 30 seconds, or until thickened.

7. 7

   Combine and heat

   Return the beef and broccoli mixture to the pan. Cook for 1 to 2 minutes, until everything is well mixed and heated through.

What is beef, broccoli and pepper stir-fry?

This American-style stir-fry brings together beef and vegetables in a quick, savoury-sweet sauce. Stir-frying has roots in Chinese cooking, while this version uses a familiar combination of soy sauce, honey and everyday vegetables.

The method works by cooking the beef and vegetables separately before bringing them together in the thickened sauce. That helps keep the vegetables from overcooking while the sauce comes together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 28g protein, 22g carbs, 6g fat.

The beef supplies most of the protein, while the honey and vegetables contribute carbohydrates; the coconut oil and beef provide most of the fat. Serve it with a generous portion of vegetables and a measured serving of rice or noodles to round out the plate.

The key ingredients

Sirloin: Trimming the visible fat and slicing the beef into even pieces helps it cook quickly. Cut across the grain where possible for a more tender bite.

Vegetables: Broccoli gives the dish substance, while bell peppers add sweetness and colour. Chop the garlic and ginger finely so their flavour spreads through the pan.

Getting the sauce right

Cornflour: Dividing it between the beef coating and the sauce gives each a different job. The small amount on the beef helps coat its surface, while the sauce mixture thickens in the pan.

Sauce: Stir constantly as the soy mixture heats, and watch for it to turn glossy and thick. Once thickened, add the beef and vegetables promptly so they are coated without simmering for too long.

Watch the cooking times

Beef: The recipe calls for 2 minutes of cooking, but the pieces and pan may affect how quickly they cook. Follow the method’s cue of no longer pink, and avoid leaving the beef in the pan while the vegetables cook.

Vegetables: Cook the broccoli and peppers for 3 to 5 minutes, stirring often. They should be hot and tender-crisp before you transfer them out of the pan.

Serving ideas

Rice: Serve the stir-fry with steamed rice to make a fuller meal and soak up the sauce. Noodles are another simple accompaniment.

Fresh side: A crisp cucumber salad or sliced spring onions can add a cool contrast. Keep sides simply seasoned, since the sauce already brings savoury flavour.

Recipe notes & tips

• Prepare and measure the sauce ingredients before heating the pan, as the cooking moves quickly.
• Slice the beef into even pieces so they cook at a similar rate.
• Stir the cornflour and water until smooth before adding the beef.
• Keep the pan hot and stir the beef frequently for even cooking.
• Have a bowl ready for the cooked beef and vegetables before starting.

Variations

• Add mushrooms: Stir sliced mushrooms into the pan with the broccoli and peppers.
• Use a different oil: Swap the coconut oil for a neutral cooking oil.
• Add chilli: Include chopped fresh chilli with the garlic and ginger for heat.
• Make it less sweet: Reduce the honey to suit your taste.
• Try another cut: Use thinly sliced flank steak in place of the sirloin.

Common mistakes to avoid

• Crowding the pan: The beef can cook unevenly; use a large pan and keep the pieces in a single layer where possible.
• Overcooking the beef: It can turn tough; remove it after the stated 2 minutes and return it only at the end.
• Skipping the cornflour slurry: Dry cornflour can clump; mix it thoroughly with water before adding it.
• Leaving the sauce unattended: It can thicken quickly; stir constantly for the 30-second cooking time.
• Cooking the vegetables too long: They may lose their bite; begin checking them at 3 minutes.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat in a frying pan over medium heat, stirring until piping hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions