The holiday season is in full swing and I’m in the thick of it — with only 12 days left until Christmas and a shopping list that still needs attention. Fortunately, school ends in a week and I’ll be off work for two weeks. That will give me time to finish shopping and do some holiday baking.
I did my regular grocery run yesterday at Costco and came home with a beautiful flank steak that I turned into a quick stir-fry. The steak was thinly sliced, seared over high heat, then tossed with steamed broccoli florets in a savory sauce made from black bean garlic sauce, Chinese rice wine, cornstarch and Sriracha. Toasted, chopped cashews were added at the end for crunch. The result was tender beef and crisp bright broccoli coated in a flavorful, slightly spicy sauce. Enjoy!
Cooking Tips for Perfect Stir Fry
Prep everything before you start: stir-frying moves fast, so have all ingredients sliced and within reach. Use a sharp knife and slice the flank or skirt steak against the grain into thin strips to maximize tenderness. Marinate the beef briefly in a little soy sauce (and cornstarch if desired) for about 15 minutes to season and help create a good sear. Heat your wok or skillet until very hot before adding oil — this prevents sticking and encourages browning. If you have a lot of meat, cook in batches to avoid overcrowding, which causes steaming instead of searing. Add the broccoli toward the end so it stays bright and retains a pleasant crunch.
Serving Suggestions and Variations
Serve this stir-fry over steamed jasmine or brown rice to soak up the sauce. For a low-carb option, pair it with cauliflower rice or sautéed zucchini noodles. Garnish with sliced green onions or a sprinkle of sesame seeds for extra flavor. Vegetables like bell peppers, snap peas or carrots work well if you want more color and texture. Swap the protein for chicken or firm tofu if you prefer. For a different taste, add a dash of hoisin sauce or fresh grated ginger to the sauce. This dish also reheats well and makes an easy meal-prep option for lunches during the week.
Frequently Asked Questions
What can I use instead of black bean garlic sauce?
If you don’t have black bean garlic sauce, mix equal parts soy sauce and miso with a little minced garlic for a similar savory depth. Hoisin sauce is another alternative that adds sweetness and richness.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat for best texture, or use the microwave if you’re short on time.
Can I make this dish ahead of time?
For best results, cook the stir-fry fresh. You can, however, slice the beef and prepare the sauce ahead to shorten active cooking time.
What do I serve with stir-fried beef and broccoli?
This dish is classic with steamed rice or noodles. Add a side of stir-fried or steamed vegetables for a complete, colorful plate.
What are common mistakes when making stir fry?
A common error is overcrowding the pan, which lowers the temperature and causes ingredients to steam instead of sear. Also, failing to prepare ingredients in advance slows the process — have everything prepped and ready before you begin.
Stir Fried Beef & Broccoli with Black Bean Sauce
Liza A
Pin Recipe
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
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Combine the steak, soy sauce, and garlic in a small bowl and set aside.
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In a small bowl, whisk together the water, black bean sauce, wine, cornstarch, and Sriracha until the cornstarch dissolves. Set aside.
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Heat 1 tablespoon of oil in a 12-inch skillet or wok over high heat. Add the beef and its marinade and stir-fry until just browned, about 45–50 seconds. Transfer the beef to a bowl.
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Wipe out the skillet and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger and stir-fry until fragrant, about 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3–5 minutes.
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Stir in the black bean sauce mixture and the cooked beef; cook until the sauce thickens and becomes bubbly, about 1 minute. Add the cashews, toss to combine, and serve with steamed rice.
Notes
Nutrition
