Broccoli Beef in Black Bean Sauce

Oh my gosh! I had this for dinner last night and lunch today — easy to make and so full of flavor! My local grocery store had small packages of carne asada beef — $2.12, and I made half of the recipe below and had enough for two meals along with some jasmine coconut rice. I think I’ll have this for dinner again tomorrow. LOVED IT!!!!

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11 oz. skirt or flank steak, sliced across the grain 1/4 inch thick
1 Tbs. reduced-sodium soy sauce
1 small clove garlic, minced (1 tsp.)
6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes (I substituted crimini mushrooms that I stir-fried along with 1/4 thinly sliced onion)
1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
2 Tbs. Shaoxing wine (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 or peanuts, coarsely chopped
Combine the steak, soy sauce, and garlic in a small bowl and set aside.

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. Heat 1 Tbs. 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 Tbs. 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, the stir-fried beef and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

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