Beef and Broccoli with Black-Bean Garlic Sauce Recipe

This Beef and Broccoli with Black-Bean Garlic Sauce is a tender and savory recipe, which is made with flavorful skirt steak and pungent black-bean garlic sauce. It’s the perfect 30-minute meal, a quick and easy take on a stir-fry classic that’s better than takeout.

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Beef and Broccoli with Black-Bean Garlic Sauce Ingredients

A classic combination for a super-fast and flavorful meal.

1 pound skirt steak, patted dry
4 teaspoons cornstarch, divided
½ cup low-sodium chicken broth
2 tablespoons minced fresh ginger
2 tablespoons black-bean garlic sauce (like Kikkoman or Lee Kum Kee)
1 teaspoon sugar
2 teaspoons toasted sesame oil
¼ cup vegetable oil, divided
4 cups small broccoli florets (from 1 head)
3 scallions, white/light-green parts and dark greens separated and sliced
Cooked rice, for serving

How To Make Beef and Broccoli with Black-Bean Garlic Sauce

A step-by-step guide to this easy, hands-off sheet-pan “stir-fry.”

Prep the Beef and Sauce: Thinly slice the steak against the grain, then toss it with 3 teaspoons of the cornstarch until lightly coated. In a separate small bowl, stir together the chicken broth, ginger, black-bean garlic sauce, sugar, sesame oil, and the remaining 1 teaspoon of cornstarch to create the sauce.
Sear the Beef: Heat a large, heavy skillet (cast iron is perfect) or a wok over high heat for about 3 minutes until it is very hot. Swirl in 2 tablespoons of vegetable oil. Working in batches to avoid crowding the pan, sear the beef for about 1 minute per side until nicely browned. Transfer the cooked beef to a plate.
Cook the Broccoli: Swirl the remaining 2 tablespoons of vegetable oil into the hot skillet. Add the broccoli florets and cook, stirring occasionally, for about 3 minutes until the broccoli begins to brown and char in spots. Carefully add 2 tablespoons of water to the pan and toss for 1 to 2 more minutes, until the broccoli is bright green and crisp-tender.
Combine and Finish: Add the white and light-green parts of the scallions to the skillet along with the seared beef and any juices that have accumulated on the plate. Pour in the prepared black-bean sauce mixture and toss everything together for about 30 seconds, until the sauce has thickened and evenly coats the beef and broccoli.
Serve: Serve immediately over hot cooked rice, sprinkled with the sliced dark scallion greens.

Beef and Broccoli with Black-Bean Garlic Sauce Recipe

Recipe Tips

For the most tender beef and perfectly cooked broccoli.

How to get tender stir-fry beef? There are three key secrets in this recipe. First, slice the steak thinly against the grain. Second, tossing the beef in cornstarch (a technique called “velveting”) creates a protective coating that keeps it tender. Third, cook the beef quickly in a very hot pan and in batches to get a great sear without overcooking it.
What is black-bean garlic sauce? It’s a thick, intensely savory, and salty condiment made from fermented black soybeans and garlic. It’s a staple in Chinese cooking and adds a huge punch of umami flavor. You can find it in jars in the international aisle of most supermarkets.
How to get crisp-tender broccoli? The two-stage cooking process is key. First, you “dry-fry” the broccoli in the hot oil to get some delicious browning and char. Then, adding a small splash of water creates a burst of steam that quickly finishes cooking the broccoli, leaving it perfectly bright green and tender but still with a nice bite.
Can I use a different cut of steak? Yes. If you can’t find skirt steak, flank steak is the best substitute. It should also be sliced thinly against the grain. Sirloin steak, sliced thinly, can also work well.

What To Serve With Beef and Broccoli

This quick stir-fry is a complete meal with rice.

This simple, all-in-one skillet meal is perfect for a busy weeknight. It’s fantastic served over:

Fluffy white or brown jasmine rice
Cooked lo mein noodles or ramen noodles
Quinoa for a healthier, high-protein option

How To Store Beef and Broccoli

Keeping your leftovers fresh and delicious.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently reheat the beef and broccoli in a skillet over medium-low heat with a splash of water, or in the microwave. Be careful not to overcook the beef, as it can become tough.

Beef and Broccoli with Black-Bean Garlic Sauce Nutrition Facts

An estimated guide per serving (without rice).

Calories: 550 kcal
Carbohydrates: 18 g
Protein: 38 g
Fat: 35 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What does it mean to slice steak “against the grain”?

If you look at a cut of meat like skirt or flank steak, you’ll see visible lines of muscle fibers running in one direction. This is the “grain.” To slice against it, you simply cut your slices perpendicular (at a 90-degree angle) to those lines. This makes the meat much more tender.

Can I use a different vegetable?

Yes. This method would also work well with other quick-cooking vegetables like sliced bell peppers, onions, asparagus, snap peas, or broccolini.

My sauce didn’t thicken. What went wrong?

The sauce is thickened by the cornstarch. Make sure you’ve included it in the sauce mixture. The sauce will thicken very quickly—in about 30 seconds—once it hits the hot pan with all the other ingredients. If it’s still too thin, let it bubble for another 30 seconds.

Try More Recipes:

Balsamic Marinated Skirt Steak Recipe
Grilled Skirt Steak Salad Recipe
Steak-and-Egg Tacos Recipe