Ingredients
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
Preparation
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.
