Quick Stir-Fried Beef with Broccoli and Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef stir-fried with crisp broccoli florets in a savory black bean sauce, ready in 25 minutes for an easy Asian-inspired dinner. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 400 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
3 cups broccoli florets
3 tbsp vegetable oil
3 minced garlic cloves
1 tbsp, rinsed and mashed fermented black beans
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dissolved in 2 tbsp water cornstarch
1/4 cup water
1 tsp sesame oil
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and stir-fry for 2-3 minutes until browned but not fully cooked, then transfer to a plate.
Step 2: Add remaining 1 tbsp vegetable oil to the wok, then add 3 minced garlic cloves and 1 tbsp mashed fermented black beans. Stir-fry for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and 1/4 cup water, cover and steam for 3 minutes until broccoli is bright green and tender-crisp.
Step 4: Return the beef to the wok, add 2 tbsp soy sauce, 1 tbsp oyster sauce, and the cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water). Stir-fry for 2 minutes until sauce thickens and coats the beef and broccoli.
Step 5: Finish with 1 tsp sesame oil and 1/2 tsp black pepper, toss well, and serve immediately.