Martha Stewart Beef and Broccoli with Black-Bean Garlic Sauce

Martha Stewart beef and broccoli with black-bean garlic sauce is a savory stir-fry with seared skirt steak, broccoli and silky ginger sauce, ready in 30 minutes. Save this quick takeout-style dinner for busy weeknights, family dinner or easy meal prep, because it's a one-skillet recipe.

Brown the steak in batches over very high heat, since the pan needs room to sear instead of steam. Crowd it and the meat turns gray and tough instead of caramelized and tender.

Martha tosses the sliced steak in cornstarch before searing, which gives the beef a light coating that browns fast and holds the sauce. She also builds the sauce around black-bean garlic paste, a fermented condiment that adds far more depth than plain soy sauce.

Martha Stewart Beef and Broccoli with Black-Bean Garlic Sauce

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Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

410

kcal

Seared skirt steak and browned broccoli get tossed in a glossy sauce that thickens in seconds. The result is tender beef, crisp-tender florets and a savory coating that clings to every bite.

Ingredients

• 1 pound skirt steak, cut into ½-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 (½ cup), plus darker greens, sliced, for serving
  

• Cooked rice, for serving
  

Directions

• Prep the beef and sauce: Pat 1 pound skirt steak dry and toss it with 3 teaspoons cornstarch. Stir together the broth, ginger, black-bean sauce, sugar, sesame oil and the remaining 1 teaspoon cornstarch in a bowl, then measure 2 tablespoons water into a small bowl.
• Heat the skillet: Heat a large, heavy skillet or wok over high heat for 3 minutes. Then swirl in 2 tablespoons vegetable oil so the pan is ready for searing.
• Brown the steak: Brown the meat in batches, about 1 minute per side, so the pan never gets crowded. Move each batch to a plate once it's browned.
• Cook the broccoli: Swirl the remaining vegetable oil into the skillet and add the broccoli. Cook, stirring occasionally, for about 3 minutes until it begins to brown. Then add the reserved water and toss for 1 to 2 minutes more until bright green and tender.
• Add scallions and sauce: Add the white and light-green scallion parts to the skillet along with the steak and any juices from the plate. Stir in the black-bean sauce mixture and toss for about 30 seconds until the sauce thickens and coats everything.
• Serve with rice: Spoon the beef and broccoli over cooked rice. Then sprinkle the sliced scallion greens on top for a fresh finish.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef?

Flank steak is the best swap, since it has the same loose grain and cooks just as fast. Slice either cut against the grain into thin pieces so the meat stays tender after only a minute per side.

What is black-bean garlic sauce and where do I find it?

It's a Chinese condiment made from fermented black beans, garlic and chilis, and it tastes deeply savory and a little salty. Look for Kikkoman or Lee Kum Kee in the international aisle or at an Asian market.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for a couple of minutes, since the microwave can make the broccoli soft and the beef rubbery.

Can I swap the broccoli for another vegetable?

Snap peas, green beans or sliced bell pepper all work well in the same amount. Cut them small so they cook in about the same 3 to 5 minutes as the broccoli.

Why did my beef turn out tough or gray?

The most common cause is crowding the pan, which traps steam and keeps the meat from browning. Work in batches, keep the heat on high and give each piece about 1 minute per side before moving it.