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beef stir fry w/broccoli, green pepper & mushrooms

Recipe by
Robyn Bruce
Linglestown, PA

This recipe, in my humble opinion, is just as good and maybe even a little better than what I get in my local Chinese restaurant. The garlic powder and ground ginger give it the authentic Asian flavor that I'm looking for. Sometimes I make the same recipe, but I switch out the beef for chicken. In that case, you'd want to use chicken broth instead of beef broth. You can chop up the beef (or chicken) and all of your vegetables a day ahead if you want to and keep them in your refrigerator. Next day, cooking time will go really fast since prep work is all done! But that's up to you.

yield 4 serving(s)
prep time 25 Min
cook time 15 Min
method Stir-Fry

Ingredients For beef stir fry w/broccoli, green pepper & mushrooms

  • 1 lb
    beef, cut into bite sized chunks
  • 3 bunch
    broccoli, cut into flowers
  • 3
    large green peppers, cut into chunks
  • 16 oz
    sliced fresh mushrooms
  • 2 lg
    onions, cut into large slices
  • 1 14 oz
    can beef broth
  • 14 oz
  • 2 tsp
    garlic powder
  • 2 tsp
    ground ginger
  • 3 Tbsp
    corn starch
  • 6 Tbsp
    soy sauce
  • 4 Tbsp
    canola oil for stir frying

How To Make beef stir fry w/broccoli, green pepper & mushrooms

  • Sliced onions added to wok.
    Put oil into wok or large frying pan. Add beef chunks and onions and the garlic powder and ground ginger. Stir fry until onions are soft and beef is cooked through.
  • 2
    Add 1 14 oz. can beef broth and fill the can with water and add the water to pot. I actually use about a can and a half of water. (This will be your broth when finished.) Bring it all to a good boil, then add your vegetables all at once. Once it starts to boil, cut your heat back to a simmer and place a lid on top of pot. (I use a stainless steel pizza tray – I just turn it upside down and place it on top of pot since I don’t have a regular lid to go with my wok.)
  • 3
    While vegetables are simmering, in a cup or small bowl, mix corn starch with soy sauce and stir together really well using a fork.
  • 4
    When your vegetables are done to your likeness (I let them go for about 5-7 minutes – I like my vegetables a little crunchy instead of mushy.), add the soy sauce/corn starch mixture and mix well using a couple of large spoons. Sauce will begin to thicken. If it’s not thick enough, mix 1 tablespoon of corn starch to 2 tablespoons of soy sauce, with fork, and add that to the pot and stir again. (You can keep doing that until you get the sauce to your desired consistency. I like mine thick like a gravy. If it's too thin and watery, the sauce will soak right through the rice when you go to plate it. Yuck.)
  • Finished!
    (Sometimes I add just a little more water to pot and stir again to make the desired amount of sauce that I want. Make sure you add a little more corn starch/soy sauce mixture if you do that. Just don’t add a ton of water. You want a good amount of sauce but you don’t want your vegetables swimming in it.
  • 6
    Serve over hot cooked rice.

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