Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions

Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions

Like my body, my expertise in the art of cooking meat will always be a...

Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions

Like my body, my expertise in the art of cooking meat will always be a work in progress.

There will be times when I mess up big time and cook hockey pucks and there will be times when I’m nailing it and grill like a Texan.

Most of the time, I keep it simple, so it’s pretty hard to mess up – like with today’s recipe, a seared hanger steak.

Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions

If you’re nervous to cook meat, don’t fret. Just embrace it. Cooking meat is definitely not as easy as roasting a head of cauliflower and calling it a steak. Meat’s fickle.

I think the main issue is that you can get such varying quality of meat – sometimes it’s fatty, sometimes it’s lean, sometimes it’s thin, sometimes it’s thick. So, depending on what you’re making, your recipe may fail, even if it worked flawlessly at one point.

Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions

Each summer, I make it a goal to become more confident with cooking meat. The problem is that I rarely ever eat meat, so the thought of working more with it seems, well, wasteful.

Last summer, I focused on marinades – marinades can make you look like an Iron Chef. If you can marinate your meats, even if you overcook them, they’ll still have great flavor and your guests or your date will forget that it took them 2 minutes to chew through a piece of their steak. Hopefully.

People ask me a lot what my diet looks like, especially because I’m pretty open about my health goals and have maintained weight loss. Well, I don’t eat much red meat at all!

Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions

My main source of protein is probably fish. I probably eat chicken once or twice a week, while the rest of the time, I eat vegetarian/vegan.

Long story short, with this recipe, you can’t go wrong. Hanger steak is easy to handle, easy to cook and this recipe, well, it’s as basic as they get – an easy quick weeknight meal that’s packed with flavor, on account of the hoisin-based marinade.

How often do you eat meat? What’s your main source of protein?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points


Spicy Beef and Broccoli Stir Fry with Spiralized Peppers and Onions

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4


  • Ingredients
  • 1 pound hanger or flank steak sliced into strips
  • 2 cups broccoli florets
  • 2 large red bell peppers
  • 1 small red onion
  • 1/2 tablespoon sesame oil
  • salt and pepper to taste
  • For the marinade:
  • 1/4 cup hoisin sauce
  • 1 garlic clove minced
  • 1 tablespoon sriracha or less –or omit – if you don’t like spice
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons low sodium soy-sauce


  • In a medium bowl, whisk together the hoisin, garlic, sriracha, orange juice and soy sauce and set aside. Add in the steak strips to the marinade and refrigerate for at least 20 minutes.
  • Meanwhile, place a medium pot filled halfway with water over high-heat and bring to a boil. Once boiling, add in the broccoli florets and blanch for 2 minutes. Drain the broccoli into a colander and then set aside.
  • Also, spiralize (with Blade A) your peppers and onions. Trim all noodles.
  • Once steak is done marinating, place a large skillet over medium-high heat. Once heated, add in the beef and cook for 2 minutes per side (for medium) and then transfer to a cutting board. Reserve any extra marinade.
  • Immediately, add the sesame oil and then peppers and onions to the skillet. Season with salt and pepper. Cook, tossing occasionally, until peppers and onions soften. Once vegetables are tender, add in the reserved beef marinade and broccoli. Toss together for a minute or until fully combined.
  • Plate the vegetables and top with slices of beef. Serve immediately.
with love, Ali

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Recipe Rating


  • Hi Ali, What is sriracha and where can one buy it ? Renate.
    • It's a spicy sauce, common in Vietnamese and Thai cuisine. Try this: http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW
    • Recipe looks great! My best way to detox is only cooking with real foods looking forward to trying this one.
  • Make green smoothies
  • Thanks Ali. Looks delish! I do eat red meat probably twice a week. Usually steak tips or a burger. Other than that it's usually chicken, pork chops, and some fish.
  • I love to eat fresh fruits and veggies, to help detox/cleanse my system and drink plenty of water throughout the day.
  • Lots of water.
  • This looks delish! Can't wait to try it this weekend. I like to detox with some dandelion spice tea and lemon.
  • How do you spiralize peppers? I would love to do it but they have no core?????
    • https://m.youtube.com/watch?v=uepH9QqA5ww
  • I have never tried detoxing but would like to try.
  • Hot Yoga, sweat out the toxins.
  • I'm wondering the same thing with Kathleen. How do you spiralize peppers? Looks delicious, and I will definitely make this.
  • My favorite way is to make all fruit smoothies! :-D
  • This looks delicious!
  • Water and clean eating are the best way to detox!
  • I rarely eat meat but when I do I like to know where it came from - wild game anyone? I stick mostly to the veggies!
  • To detox I like to drink loads and loads of water, sometimes with lemon. Also taking a break from carbs, and overloading on veggies helps me feel clean
  • Water with a bit of lemon or lime and lots of fresh produce always makes me feel good!
  • I just made the marinade...it's fabulous!! I cook quite a bit of Asian food. Thanks for another terrific dish!!
  • This is SO GOOD!! We ended up going out to eat shortly after I put the meat in the marinade, so I fixed the recipe the next day - the meat actually marinated for 25 hours, it was delicious! I get my sriracha in any regular grocery store (Asian food aisle).
  • I made this recipe last week, and it was absolutely delicious! I cut down on the siracha sauce because my husband isn't into too much spice. However, he absolutely loved the end result; in fact, he said is ranks in the top 5 of all stir frys he has every had! The orange juice added a lovely sweetness to the sauce.
  • Made this last night for the family and my husband went out of his way to remark how amazing the marinade was. I also cut down on the spice, only because my 8 year old is not a spice fan (crazy I know - we're still working on that!). We grilled the flank steak instead of stir frying - then added it in at the end. This one goes into the regular rotation! Thanks!
  • This looks so good! For any vegetarians out there, like myself, I think this would be equally delicious with Yves Veggie 'beef' tenders in place of the steak. The texture would be just right. To avoid burning the marinade while getting that sear on the tenders, I recommend broiling instead of frying. You have more control over how fast it cooks and the sugars don't burn like they do in the direct heat of a pan. BUT you do get the right texture (otherwise they can be a bit soft IMO). I often prepare them under the broiler now (e.g. with lime zest/juice, fresh garlic and chili flakes for fajitas) and it's been a real game-changer for me. Can't wait to try this - I love hoisin sauce/marinade! Thanks Ali :)