Whenever I feel like a little Asian Cuisine, this is my go to recipe. Though this can be made in various ways, I use what I have on hand. That is one thing you will learn as we go on this journey together. We use what we have.
This particular recipe I used mini sweet peppers because, again, that is what I had in my fridge and it added some pop of color to the dish with the bright red, orange, and yellow. I also added green onions to give it another added flavor which I love.
When you're in the mood for a little Asian Cuisine, give this recipe a try and of course, put your own spin on it. Let me know what you think and if you changed anything, let me know that as well.
Beef, Broccoli & Sweet Peppers
- 2 lbs sirloin or ribeye cut into bite sized pieces
- 2 tbsp olive oil
- 2 cups chicken broth
- 1/4 tsp sesame oil
- 1/2 cup soy sauce
- 2 tbsp cornstarch
- Dry ginger a few dashes
- 4 cloves garlic
- 1 small onion sliced thin
- 3 green onions chopped
- 2 bags mixed sweet peppers sliced thin
- 1/2 cup broccoli florets
- Heat a large skillet and add 2 tbsp of oil.
- Add the beef in batches. Try not to overcrowd the skillet. Cook until it is done, remove from skillet and set aside. Place a wet paper towel over it to keep in moisture. Repeat with the next batch(es).
- While the beef is cooking, make the sauce – broth, sesame oil, soy sauce, cornstarch, and ginger. Whisk ingredients together.
- After removing all beef from the skillet, add the garlic to the skillet and cook for about one minute. Add in the onions, green onions, sweet peppers, and broccoli until tender.
- Whisk the sauce again and pour it over the beef and veggies. Heat to boiling.
- Cover and reduce heat to low. Let it simmer for 10 minutes.