Stir-Fried Beef & Broccoli with Black Bean Sauce

Stir-Fried Beef & Broccoli with Black Bean Sauce
Photo by Scott Phillips


  • 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
  • 2 Tbs. vegetable oil
  • 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
  • ½ cup toasted cashews, coarsely chopped
  • ¼ cup black bean garlic sauce (such as Lee Kum Kee brand)
  • 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
  • 1 Tbs. cornstarch
  • + 5 more ingredients
    • 1 small clove garlic, minced (1 tsp.)
    • 1 Tbs. reduced-sodium soy sauce
    • 2 tsp. Asian chile sauce or paste
    • 4 tsp. minced fresh ginger
    • 11 oz. skirt or flank steak, sliced across the grain ¼ inch thick

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 s...

View full recipe at Fine Cooking


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