Stir Fried Beef & Broccoli with Black Bean Sauce

Tender beef and vibrant broccoli come together in a savory black bean sauce, with a hint of ginger and spice. Quick and satisfying, it's a weeknight winner.

Course Main Course

Cuisine Chinese

Keyword beef, black bean sauce, broccoli, quick meal, stir fry

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 550kcal

Author Liza A

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

Recipe adapted: finecooking.com

Nutrition