Ingredients
- 1 pound skirt steak, cut into 1/2 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
- 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 (1/2 cup), plus darker greens, sliced, for serving
- Cooked rice, for serving
Instructions
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Pat skirt steak dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
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Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
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Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
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Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.
