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!
Cooking Tips for Perfect Stir Fry
To achieve the best results with your stir fry, it’s important to prep your ingredients ahead of time. Everything should be sliced and ready to go because stir frying is a quick process. Use a sharp knife to cut the flank steak against the grain into thin strips for tenderness. Marinate the beef in a bit of soy sauce and cornstarch for about 15 minutes before cooking. This not only adds flavor but also helps to create a nice sear. When cooking, ensure your wok or pan is very hot before adding the oil. This helps to prevent sticking and gives the beef that beautiful brown color. Stir frying should be done in batches if you have a large amount of beef, as overcrowding the pan will lower the temperature and lead to steaming rather than searing. Finally, add the broccoli just before the beef is cooked through to maintain its bright color and crunch.
Serving Suggestions and Variations
Stir fried beef and broccoli is versatile and can be served in many ways. A simple option is to serve it over steamed jasmine rice or brown rice for a hearty meal. If you want a low-carb alternative, try serving it over cauliflower rice or with a side of sautéed zucchini noodles. For an extra kick, garnish with sliced green onions or sesame seeds. If you’re looking for variations, consider adding other vegetables like bell peppers, snap peas, or carrots for added color and nutrition. You can also switch up the protein; chicken or tofu works well with this black bean sauce. For a different flavor profile, experiment with adding a splash of hoisin sauce or some fresh ginger to the mix. This dish is also great for meal prep and can be easily packed for lunch throughout the week.
Frequently Asked Questions
What can I use instead of black bean garlic sauce?
If you don’t have black bean garlic sauce, you can mix equal parts of soy sauce and miso paste with a bit of garlic for a similar flavor. Another option is to use hoisin sauce, which adds sweetness along with some depth.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a pan over medium heat for the best texture, or you can microwave it if you’re in a hurry.
Can I make this dish ahead of time?
It’s best to cook this stir fry fresh since it cooks quickly. However, you can slice the beef and prep the sauce in advance to save time when you’re ready to cook.
What do I serve with stir-fried beef and broccoli?
This dish pairs perfectly with steamed rice or noodles to soak up the delicious sauce. You can also serve it with a side of stir-fried vegetables for a more colorful meal.
What are common mistakes when making stir fry?
One common mistake is overcrowding the pan, which can make everything steam instead of sear. Also, not having your ingredients prepped and ready can slow you down, so make sure everything is sliced and within reach before you start cooking.
Stir Fried Beef & Broccoli with Black Bean Sauce
Ingredients
- 11 oz. skirt or flank steak sliced across the grain 1/4 inch thick
- 1 tbsp reduced-sodium soy sauce
- 1 small clove garlic minced or grated
- 3/4 cup water
- 1/4 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
- 1/2 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 1/4 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.
Notes
Nutrition
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