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Stir-Fried Beef & Broccoli with Black Bean Sauce


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  • 8 oz skirt or flank steak, sliced across the grain 1/4 inch thick
  • 1 tbs reduced sodium soy sauce
  • 1 clove garlic minced
  • 1/4 cup black bean garlic sauce
  • 2 tbs chinese rice wine or dry sherry
  • 1 tbs cornstarch
  • 2 tsp asian chile sauce or paste
  • 2 tbs vegetable oil
  • 4 tsp minced fresh ginger
  • 2 lb broccoli, crowns cut into florets, stems peeled and thinly sliced
  • 1/2 cup toasted cashews, coarsely chopped



Step 1

Combine steak, soy sauce, and garlic in small bowl. Set aside. Combine 1/2 cup water, black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve cornstarch and set aside. Heat 1 tbs oil in skillet over high heat. Add beef and its marinade, 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 remaining 1 tbsp oil over medium high heat. Add the ginger and stir-fry 15 seconds. Add the broccoli and 1/4 cup water, cover and steam until tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the beef, cook until sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.


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