Beef and vegetables stir-fry

I have somehow lost the source where I got the idea for this stir-fry, it came either from Epicurious or Allrecipes, but as I changed the recipe quite a lot, I don’t find it anymore. Maybe it has been taken off. But in any case, below you’ll find a recipe for a tasty beef and broccoli stir-fry, which can be served either with rice or couscous.

 

 

 

 

 

 

 

 

 

 

 

 

 

• 200 g cubed beef sirloin, marinated in 2-3 tbsp soy sauce and 1/4 tsp sugar
• 1.5 tbsp cornstarch
• 2 tbsp soy sauce
• 200 ml chicken broth
• 1 tsp sugar
• 1 tsp ground ginger
• 2 garlic gloves, crushed
• 1/2 tbsp chili powder
• 100 g broccoli florets
• 2 carrots, julienned
• 1 green bell pepper, julienned
• 3 tbsp olive oil

# First of all prepare the beef – a few hours (or even a day) before making this dish, stir together soy sauce and sugar, add the beef, and let it marinate in the fridge.

# When beef is marinated, prepare the sauce. For that, dissolve cornstarch in the soy sauce and stir in broth and sugar.

# Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons oil and heat until it just begins to smoke. Stir-fry the beef cubes in the oil for 1 minute, or until no longer pink.

# Add remaining 1 tbsp oil to the wok, also add julienned bell pepper together with carrots and crushed garlic. Sprinkle the vegetables over with ginger and chili powder.

# Stir-fry the mix for a few minutes, pour it over with sauce and simmer for about 10-15 minutes (depending on how crispy vegetables you prefer).

# Add broccoli florets and simmer until florets are tender and sauce is thickened. Serve it on a heated plate over rice or couscous.

This is a great basic stir-fry recipe with a well-balanced sauce. You might want to try it with chicken or pork, or add more garlic, ginger and chili powder, if you are into spices. If you like your food swimming in sauce, double the sauce ingredients.