Beef & Broccoli with Black Bean Sauce
If you want to add more gluten free and dairy free recipes to your recipe box, Beef & Broccoli with Black Bean Sauce might be a recipe you should try. This recipe serves 4. This main course has 266 calories, 28g of protein, and 8g of fat per serving. For $1.54 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 1006 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. If you have cooking oil, broccoli florets, cornstarch, and a few other ingredients on hand, you can make it. It is brought to you by Everyday Maven. Overall, this recipe earns an awesome spoonacular score of 98%. If you like this recipe, you might also like recipes such as Broccoli With Black Bean-garlic Sauce, Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste), and Stir-fry Broccoli With Black Bean Sauce.
Servings: 4
Ingredients:
1½ teaspoons baking soda
2 pounds broccoli florets, cut into evenly sized pieces and blanched
1 cup broth
1 teaspoon red chili oil (or pinch red pepper flakes)
½ tablespoon coconut palm sugar
1 tablespoon high heat cooking oil (safflower or canola)
1 tablespoon cornstarch + 2 tablespoons water
3 to 4 cloves garlic, smashed and finely chopped
pinch ground white pepper
¾ pound partially frozen London Broil / Top Round, trimmed of any visible fat and sliced against the grain as thin as possible
¼ cup fermented black beans, smashed
sliced scallions for garnish
1½ tablespoons tamari or soy sauce
Equipment:
cutting board
kitchen timer
pot
sieve
bowl
knife
sauce pan
frying pan
wok
Cooking instruction summary:
It is easiest to slice the beef when it is partially frozen so if you are defrosting it, pull it out when it's still a bit hard. Alternately, if you bought the meat fresh, pop it in the freezer for an hour or so before slicing. Slice beef against the grain as thin as possible without shaving it. This cutting board is not dirty - that is from smashing the fermented black beans - just sayin'! Toss with baking soda and set a timer for 15 minutes.Now, rinse the baking soda off and drain. Set aside until ready to assemble dish.Bring a large pot of salted water to a boil.Trim stems of broccoli leaving at least a couple of inches of stems on the broccoli spears. Cut the florets into evenly sized pieces.Prepare an ice bath for broccoli and set a strainer in the sink.Once water is rapidly boiling, place broccoli in and cook for 1 minute. Strain and immediately place in bowl with ice. Begin filling with cold water. Toss around a couple times until you feel most of the heat leave the bowl. Drain and set broccoli aside.Begin by smashing and finely chopping the garlic.Next, smash the fermented black beans by dragging the body of your knife across them on a cutting board.Measure broth, combine cornstarch and water in a small dish and combine tamari, sugar, chili oil (or red pepper flakes) and white pepper in a small dish.Heat a small saucepan over medium high heat. Once hot, add the 1 tablespoon of oil. Add garlic and black beans and cook for 1 minute, stirring constantly.Add in broth and cook for 4 to 5 minutes, allowing it to reduce a bit.Pour in tamari mixture, stir to combine and lower heat.Slowly pour in cornstarch mixture, stirring. Cook for 2 to 3 minutes until sauce has thickened. Remove from heat and set aside.You should have your rinsed meat, blanched broccoli, cooked sauce and sliced scallions for garnish. I also have a pot of brown rice that I cooked to serve it with.Heat a wok or very large skillet over high heat. Once hot, add remaining 1 tablespoon of oil. Toss in sliced beef in one layer and cook, undisturbed for 1 minute.Stir and cook for another minute until most of the pink is gone.Remove from wok and set aside. (The meat will be going back in for another minute or so to finish cooking).Add in broccoli and cook until just heated through, about 2 minutes. Gently toss while cooking to be sure all the pieces warm through.Add meat back into wok or pan, cook for one more minute or until all pink is gone from meat. Turn off heat and remove Wok. Now, pour Black Bean Sauce over Beef and Broccoli mixture, toss until well coated and serve garnished with sliced scallions.Excellent over brown rice or quinoa. Enjoy!
Step by step:
1. It is easiest to slice the beef when it is partially frozen so if you are defrosting it, pull it out when it's still a bit hard. Alternately, if you bought the meat fresh, pop it in the freezer for an hour or so before slicing. Slice beef against the grain as thin as possible without shaving it. This cutting board is not dirty - that is from smashing the fermented black beans - just sayin'! Toss with baking soda and set a timer for 15 minutes.Now, rinse the baking soda off and drain. Set aside until ready to assemble dish.Bring a large pot of salted water to a boil.Trim stems of broccoli leaving at least a couple of inches of stems on the broccoli spears.
2. Cut the florets into evenly sized pieces.Prepare an ice bath for broccoli and set a strainer in the sink.Once water is rapidly boiling, place broccoli in and cook for 1 minute. Strain and immediately place in bowl with ice. Begin filling with cold water. Toss around a couple times until you feel most of the heat leave the bowl.
3. Drain and set broccoli aside.Begin by smashing and finely chopping the garlic.Next, smash the fermented black beans by dragging the body of your knife across them on a cutting board.Measure broth, combine cornstarch and water in a small dish and combine tamari, sugar, chili oil (or red pepper flakes) and white pepper in a small dish.
4. Heat a small saucepan over medium high heat. Once hot, add the 1 tablespoon of oil.
5. Add garlic and black beans and cook for 1 minute, stirring constantly.
6. Add in broth and cook for 4 to 5 minutes, allowing it to reduce a bit.
7. Pour in tamari mixture, stir to combine and lower heat.Slowly pour in cornstarch mixture, stirring. Cook for 2 to 3 minutes until sauce has thickened.
8. Remove from heat and set aside.You should have your rinsed meat, blanched broccoli, cooked sauce and sliced scallions for garnish. I also have a pot of brown rice that I cooked to serve it with.
9. Heat a wok or very large skillet over high heat. Once hot, add remaining 1 tablespoon of oil. Toss in sliced beef in one layer and cook, undisturbed for 1 minute.Stir and cook for another minute until most of the pink is gone.
10. Remove from wok and set aside. (The meat will be going back in for another minute or so to finish cooking).
11. Add in broccoli and cook until just heated through, about 2 minutes. Gently toss while cooking to be sure all the pieces warm through.
12. Add meat back into wok or pan, cook for one more minute or until all pink is gone from meat. Turn off heat and remove Wok. Now, pour Black Bean Sauce over Beef and Broccoli mixture, toss until well coated and serve garnished with sliced scallions.Excellent over brown rice or quinoa. Enjoy!
Nutrition Information:
covered percent of daily need
