Mince one pickled pepper. In medium bowl, combine minced pepper, beef, vinegar and garlic. Let stand for 15 minutes. Meanwhile, dice remaining pickled peppers.
In large frying pan, heat oil over moderate heat. Add onion and capsicum, cook for 5 minutes. Add broccoli and oregano, reduce heat to moderately low, cover and cook, stirring occasionally, for 10 minutes or until broccoli is crisp-tender.
Push vegetables to one side, increase heat to moderately high, and add reserved pickled peppers and beef with its marinade. Sauté for 2 minutes. Add cherry tomatoes and basil, and sauté for 2 minutes or until heated through.