Chinese Beef and Broccoli with Onions and Red Bell Pepper

  • 30 mins

I love authentic Asian food. We wrote this recipe as a combination of Chinese and Thai. It is full of crispy vegetables. It is so much better than that stuff that you get in the typical Chinese carry out. We have learned a great lesson when going to Chinese or other Asian restaurants. It’s simply this. If there is any American food on the menu go to another restaurant. One of the main differences in this dish is that it is served over buttery fettuccine noodles.


  • 1 lb of top round steak sliced very thin
  • 1 lb of fettuccine noodles
  • 1 tbs canola oil
  • 1 lb fresh broccoli florets
  • 2 cups of celery sliced on a bias
  • 2 cups of red bell pepper, seeded and sliced into strips
  • 2 cups of bok choy, sliced thin with leaves
  • 1 large onion, halved and sliced thin
  • kosher salt and fresh cracked black pepper
  • 1/4 cup water
  • 3 cloves garlic, minced
  • 2 Serrano peppers, minced (if you don’t like spicy don’t use the peppers)
  • 1 tbs canola or peanut oil
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 1/4 cup hoisin sauce
  • 1 tbs corn starch
  • Season to taste with salt and pepper
  • In a large pan with salted boiling water add the fettuccine noodles and cook according to package directions.
  • To a very hot wok or saute pan add 1 tbs of oil, then add the sliced round steak and stir fry until browned.
  • Remove beef from pan.
  • Add another tbs of oil to the pan and add the onions, garlic and saute for 1 minute.
  • Add the celery bell peppers, broccoli, bok choy and hot peppers, stir fry for another 3 to 4 minutes.
  • Add the corn starch to the water and mix until dissolved.
  • Add the soy sauce, fish sauce and hoisin sauce to the pan, then add the corn starch mixture.
  • Stir until the sauce thickens.
  • Serve over rice.

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