Stir-fried broccoli, red peppers and beef

This dish is a nutritious take on a Chinese classic.  This recipe is low in saturated fat. A diet high in saturated fat can increase your risk of heart disease. Learn more about fats.

This recipe has been adapted to include Health Canada’s safe recipe style guide.

Recipe and photo provided by
210 cal Serves 4
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Stir fried broccoli  red peppers and beef on a white plate with chopsticks



  1. Step 1

    Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse garlic, ginger, broccoli crowns, red bell pepper and green onion under cool running water before preparing these ingredients.
  2. Step 2

    In a medium bowl, mix beef, soy sauce, 1 tsp cornstarch and sherry. Marinate in the refrigerator for at least 30 minutes. Don’t rinse raw meat before using or reuse marinades that were used on raw foods.
  3. Step 3

    In small bowl, stir ¼ cup (50 mL) chicken broth, oyster sauce, and 2 tsp cornstarch until cornstarch is fully dissolved. Set aside.
  4. Step 4

    In wok or heavy skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add half of garlic and half of ginger and sauté until fragrant, about 30 seconds. Add beef and stir-fry for about 4 minutes, browning meat and cooking until no longer pink. Scoop beef onto a clean plate and set aside. Use separate equipment when handling raw and cooked food.
  5. Step 5

    In wok or heavy skillet, heat remaining 1 tbsp (15 mL) canola oil over medium-high heat. Tip wok to coat bottom of pan with canola oil. Add remaining garlic and ginger. Stir-fry until fragrant, about 30 seconds. Add broccoli and sauté for 1 minute. Pour in 1/3 cup (75 mL) chicken broth and cover wok or skillet. Cook for 3 minutes.
  6. Step 6

    Remove lid and cook until most of the liquid is evaporated. Add red peppers and cook for 1 minute. Add beef. Stir in chicken broth, cornstarch mixture and cook until sauce is thickened, about 2 minutes. Stir to coat meat, peppers and broccoli with sauce. Sprinkle in green onions and cook for another minute until the beef reaches a minimum internal temperature of 145°F (63°C) when checked with a digital food thermometer. Serve immediately.
  7. Step 7

    Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.

Nutritional information

Per serving (1 of 4)

23 g
400 mg
250 mg
Total fat
10 g
Saturated fat
1.5 g
45 mg
10 g
3 g
2 g
Added sugars
0 g