Cook This: Beef & Broccoli Stir-Fry with Ginger and Bell Peppers

April 2025

Recipe and photo by Renata Haidle

A good stir-fry is fairly easy to achieve. Good-quality ingredients and a savory, umami-rich sauce can make the difference between a forgettable dish and one that will become part of your family’s preferred meal roster. This version, starring marinated sirloin, organic soy aminos, and aromatic ginger, delivers flavor while keeping things fresh with vibrant broccoli and sweet bell peppers. Serve it over steamed jasmine rice or chewy noodles for a restaurant-quality meal at home.

Ingredients:

For the marinade:

• 1 pound sirloin steak, thinly sliced against the grain

• 1/4 Cup organic soy aminos

• 2 teaspoons honey

• 1 teaspoon sesame oil

• 1/2 teaspoon red pepper flakes

For the stir-fry:

• 2 Tablespoons olive or avocado oil

• 2 Cups broccoli florets, bite-size

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 3 garlic cloves, minced

• 1-inch piece ginger, grated

• 1/4 Cup organic soy aminos

• 1 teaspoon honey

• 1/4 Cup beef broth or water

• Sesame seeds and sliced scallions, for

garnish

Makes 4 servings.

Directions:

Step 1: Make the marinade. In a large bowl, toss the sliced sirloin with soy aminos, honey, sesame oil, and red pepper flakes. Let it sit for at least 15 minutes (or up to 1 hour in the refrigerator for deeper flavor).
Step 2: Cook the beef. Heat 1 Tablespoon oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 1–2 minutes per side until browned. Remove and set aside.
Step 3: Stir-fry the vegetables. In the same pan, add the remaining oil. Toss in the broccoli and bell peppers, stir-frying for 2–3 minutes until slightly softened but still crisp. Push the veggies to the sides of the pan, making space in the center. Add the garlic and ginger, stirring until fragrant, about 30 seconds.
Step 4: Make the sauce. Stir in soy aminos, honey, and beef broth, then simmer for a minute or two.
Step 5: Finish the dish. Return the beef to the pan, tossing everything to coat in the fragrant sauce. Cook for another minute until heated through.
Sprinkle with sesame seeds and thinly sliced scallions (for extra flavor, briefly toast your sesame seeds before garnishing).

Serve hot over rice or noodles.

Originally printed in the April 2025 issue of Simply Local Magazine

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Renata Haidle

Renata Haidle is a Romanian-American photographer, writer, and book author. An avid traveler, she credits Paris for sparking her photography career after her first visit there in 2014. Her first photo book, French Riviera, was published in July 2019.

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