Best Beef & Broccoli Stir Fry with Spicy Jalapeno Cumin Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ lbs Tri Tip Beef (Mesquite Marinated)
  • 1 head broccoli, cut into small florets
  • 1 bunch asparagus, top halves only
  • 1 yellow pepper, cut into strips
  • 2 medium shallots, sliced
  • 12 cloves garlic, smashed
  • 1 jalapeno pepper, cut into strips
  • 1 tsp cumin
  • ½ cup cilantro, chopped, reserve half for garnish
  • 2 Scallions, (roasted then chopped for garnish)
  • 1-2 cups Erica's Spicy Jalapeno Cumin Cilantro Sauce
  • 1 can vegetable broth
  • 4 tbsp extra virgin olive oil
  • salt and pepper
  1. Sprinkle salt and pepper on both sides of the steaks.
  2. Brush a cast iron grill pan lightly with extra virgin olive oil. Preheat the pan to medium high heat. Place the steaks on the grill pan when it is nice and hot. You should hear the steaks sizzle on the pan, but don't let the heat get too high. Cook the steaks uncovered for twenty minutes, turning frequently, until cooked to desired doneness. Let steaks rest for ten minutes to seal in the juices.
  3. While the steak is cooking reheat the sauce in a separate pan, and cook the stir fry vegetables.
  4. In a large frying pan, saute on medium heat the garlic, shallots, yellow pepper and jalapeno on medium for 3-4 minutes, until the shallots turn translucent. Add in the broccoli and asparagus. Mix in a tsp of salt. Continue stirring frequently for 7 minutes.
  5. Add ½ of the sauce and ½ of the cilantro. Continue to cook for another 2-3 minutes, or until the broccoli is tender yet still bright green in color.
  6. After the steak has rested, slice into thin strips and fan 4-5 slices per serving on pre-heated plates. Place the stir fried vegetables beside the meat, building height. Drizzle the remaining sauce over the top and garnish with sprinkle of cilantro and some crispy scallions. Bon Appetit!!
Recipe by Sonoma Christian Home at