Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.
Ingredients
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1 pound skirt steak, cut into ½-inch-thick slices
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4 teaspoons cornstarch
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½ cup low-sodium chicken broth
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2 tablespoons minced fresh ginger (from a 2-inch piece)
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2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
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1 teaspoon sugar
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2 teaspoons toasted sesame oil
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¼ cup vegetable oil
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4 cups small broccoli florets (from 1 head)
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3 scallions, white and light-green parts thinly sliced (½ cup), plus darker greens, sliced, for serving
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Cooked rice, for serving
Description
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Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
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Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
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Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
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Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.
