It’s the busiest but an exciting time of the year for me. There’s only 12 days left before Christmas and I have yet to finish my shopping list. Good thing there’s only a week of school left and then I will be off work for two weeks. I will have free time to finish my shopping and do some Christmas baking.
I spent yesterday doing my usual grocery shopping for the week. I went to Costco and among other things, I was able to buy this nice looking flank steak which I used to make a stir-fry. The sliced steak was quickly browned on high heat and then was stir-fried with steamed broccoli florets in a sauce mixture of black bean sauce, Chinese wine, cornstarch and Sriracha. Chopped toasted cashews were added at the end of cooking, thus giving this dish a crunchy texture. The beef and broccoli came out pleasantly tender with the black bean sauce complementing them nicely. Enjoy!
- 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
- 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.
Leave a Reply