In bowl, toss beef with 1/3 cup of the stir-fry sauce. Let stand 15 minutes. Separate broccoli florets from stems. Cut florets into bite-size pieces; peel stems, cut diagonally into thin slices. In rondo or large sauté pan, heat 1/3 cup of the oil over high heat. Add beef and shrimp and stir-fry 1 minute; remove. Heat remaining 2/3 cup oil in same pan. Add garlic; stir-fry 10 seconds or until fragrant. Add broccoli stems, onions and carrots; stir-fry 1 minute. Add broccoli florets; stir-fry 1 minute. Reduce heat to medium. Add 3/4 cup water; cover and cook 3 minutes. Add beef, shrimp, remaining 2 cups stir-fry sauce and red pepper; cook, stirring, until all pieces are coated with sauce.