Beef and Broccoli Stir Fry with(out) Black Bean Garlic Sauce

Source

Fine Cooking magazine

Ingredients

Display units in Metric

8	oz	skirt or flank steak sliced across the grain 1/4 inch thick
1	tablespoon	coconut aminos
1	clove	garlic minced
6		dried shiitake mushrooms soaked in 1 cup boiling water for 20 minutes
¹⁄₄	cup	black bean garlic sauce
2	tablespoons	rice wine
1	tablespoon	arrowroot starch
1	teaspoon	chile sauce
2	tablespoons	coconut oil
4	teaspoons	fresh ginger minced
2	pounds	broccoli stems peeled and thinly sliced
¹⁄₂	cup	toasted cashews coarsely chopped

Combine the steak, soy-free 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, potato starch and chile sauce. Stir to dissolve the potato starch and set aside.

Heat 1 tbs of the oil in a 12 inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover and steam until the broccoli is just tender, 3-5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Transfer to a serving bowl.

Put the skillet over high heat. Add the remaining 1 tbs oil and add the beef and its marinade. Stir-fry until the meat is just browned, 45-50 seconds. Remove from the heat. Return the remaining broccoli to the skillet and toss to combine with the beef.

Combine the steak, soy-free 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, potato starch and chile sauce. Stir to dissolve the potato starch and set aside.
Heat 1 tbs of the oil in a 12 inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover and steam until the broccoli is just tender, 3-5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Transfer to a serving bowl.
Put the skillet over high heat. Add the remaining 1 tbs oil and add the beef and its marinade. Stir-fry until the meat is just browned, 45-50 seconds. Remove from the heat. Return the remaining broccoli to the skillet and toss to combine with the beef.

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