Beef and Broccoli with Black-Bean Garlic Sauce

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.Total:30 minsServings:4

Ingredients

• 1 pound skirt steak, cut into 1/2-inch-thick slices
• 4 teaspoons cornstarch
• 1/2 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
• 1/4 cup vegetable oil
• 4 cups small broccoli florets (from 1 head)
• 3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
• Cooked rice, for serving

Directions

• Step 1 – 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.
• Step 2 – 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.
• Step 3 – 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.
• Step 4 – 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.

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