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Rachael's Chinese Beef and Broccoli with Black Bean Sauce

Rachael's Chinese Beef and Broccoli with Black Bean Sauce


For the rice:

  • 1 ½ cups water

  • Salt

  • 1 cup white long grain rice

For the beef marinade:

  • 1 ¼ to 1 ½ pounds thin sirloin steaks or flank steak, thinly sliced on bias

  • 1 tablespoon light soy sauce

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon cornstarch

  • 2 tablespoons peanut oil

  • 2 teaspoons ground Sichuan pepper

  • 1 teaspoon granulated garlic

For the sauce and stir fry:

  • About ⅓ cup black bean sauce

  • About ¼ cup Shaoxing Chinese rice wine, or dry sherry

  • 1 tablespoon Sriracha or chili paste, optional

  • 1 tablespoon cornstarch

  • ½ cup chicken or beef stock , or bone broth

  • 4 tablespoons peanut oil

  • 1 leek, quartered and washed, thinly sliced

  • 1 ½ inches ginger, chopped into thin matchsticks or grated

  • 4 cloves garlic, sliced or chopped

  • 1 pound broccoli tops or 1 large bunch broccolini, thinly sliced and cut into 1 ½-inch pieces

  • 1 red chili pepper, thinly sliced


For the rice, heat 1 ½ cups water to boil, salt it and add the rice, then stir and cover and cook about 15-18 minutes. Turn off heat, and fluff with fork to serve.

Meanwhile, for the beef, combine beef and marinade and let stand 15 minutes.

For the sauce, whisk up sauce in a medium bowl: black bean sauce, rice wine or sherry, chili sauce, cornstarch and stock or broth – reserving oil for stir-frying the vegetables.

For the stir-fry, heat a large cast-iron skillet or large frying pan over medium-high to high heat. Add 2 tablespoons oil, brown meat well and remove to a plate.

Add remaining oil to pan, 2 turns of the pan, then add the leeks, ginger, garlic, broccoli and chili pepper, toss 2-3 minutes, add ¼ cup water and cover 2 minutes, then add back beef and black bean sauce, thicken, and toss to combine.

Fluff rice and serve topped with beef and broccoli in black bean sauce.