Food & Cooking Recipes Dinner Recipes Beef and Broccoli with Black-Bean Garlic Sauce Be the first to rate & review! This quick and easy stir-fry features skirt steak and one of our favorite under-the-radar store-bought condiments, Chinese black-bean garlic sauce. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 18, 2024 Rate PRINT Share Total Time: 30 mins Servings: 4 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 savory Chinese condiment made with fermented black beans, garlic, and chilis. It's rich in flavor, and when combined with ginger and sesame oil, creates a silky sauce that coats the steak and broccoli florets superbly. Yuki Sugiura Ingredients 1 pound skirt steak, cut into ½-inch-thick slices 4 teaspoons cornstarch ½ cup low-sodium chicken broth 2 tablespoons minced fresh ginger (from a 2-inch piece) 2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee 1 teaspoon sugar 2 teaspoons toasted sesame oil ¼ cup vegetable oil 4 cups small broccoli florets (from 1 head) 3 scallions, white and light-green parts thinly sliced (½ cup), plus darker greens, sliced, for serving Cooked rice, for serving Directions 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. 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. 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. 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. Originally appeared: Martha Stewart Living, October 2019 Rate It PRINT