When it comes to stir-fry’s, Beef Broccoli Stir-fry is one of my favorites. This recipe uses the Smoking Gun Pepper Company’s signature from the vines peppercorns, but you can always switch it up by using the Whiskey Jack or Yo Ho Ho Rum in place of the from the vines peppercorns if you choose. Top this dish off with some more fresh cracked pepper and enjoy!
Recipe (Beef and Broccoli Stir-fry)
2/3 c soya sauce
½ c chicken stock
¼ c water
2heaping TBSP Honey
2tbsp brown sugar
4 cloves garlic
1 Tbsp olive oil
1 Tbsp corn starch
1tsp ground ginger
2 tsp vinegar
1tsp of From the Vines freshly ground pepper or more to taste
1 Tbsp Olive Oil
1lb Flank Steak (Thinly sliced against the grain)
1 head of broccoli (cut into smaller florets)
2 carrots peeled and thinly sliced
1 onion cut in half and thinly sliced
5-6 Fresh Mushrooms sliced
In a medium bowl mix soy sauce, chicken stock, honey, brown sugar, vinegar, garlic, olive oil, ginger, and of course freshly ground from the vines pepper, and add ¼ c of water and mix well and set aside. Note: Feel free to substitute one of our other delicious peppercorns if you choose.
Thinly slice the flank steak and season with salt and more pepper. Fry in oil for 3-4 minutes on med heat. When beef is cooked then add in sliced onions, carrots and broccoli florets, mushrooms and sauce. Fry together stirring constantly until sauce is thickened, mix and serve. Serve over rice or noodles.
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