11 oz. skirt or flank steak, sliced across the grain ¼ inch thick
1 tbsp reduced-sodium soy sauce
1 small clove garlic, minced or grated
¾ cup water
¼ cup black bean garlic sauce (such as Lee Kum Kee brand)
2 tbsp Shaoxing wine (Chinese rice wine) or dry sherry
1 tbsp cornstarch
2 tsp Sriracha
2 tbsp vegetable oil
4 tsp minced fresh ginger
2 lbs broccoli florets
½ cup toasted cashews, coarsely chopped
Instructions
Combine the steak, soy sauce, and garlic in a small bowl and set aside.
In a small bowl, combine water, black bean sauce, wine, cornstarch, and Sriracha. Stir to dissolve the cornstarch and set aside.
Heat 1 tablespoon of the vegetable oil in a 12-inch skillet over high heat. Add the beef and its marinade, and stir-fry until the meat is just browned, 45 to 50 seconds. Transfer the beef to a small bowl.
Wipe out the skillet and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and ¼ cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes.
Stir in the black bean sauce mixture and stir-fried beef; cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.