Food & Cooking Recipes Dinner Recipes Beef and Broccoli with Black-Bean Garlic Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2020 Print Share Share Tweet Pin Email 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 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 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. Yuki Sugiura Print