Stir-Fried Beef and Broccoli in Garlic Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

A classic Chinese stir-fry of tender beef strips and crisp broccoli florets coated in a savory garlic black bean sauce, perfect for a quick weeknight meal. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs flank steak, broccoli florets, fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
4 cups (about 12 oz) broccoli florets
2 tbsp, rinsed and mashed fermented black beans
3, minced garlic cloves
1 tbsp fresh, minced ginger
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
3 tbsp, divided vegetable oil
1/3 cup water
1 tsp brown sugar
2, sliced for garnish green onions

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Instructions

Step 1: In a bowl, toss 1 lb thinly sliced flank steak with 1 tbsp cornstarch until evenly coated; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 cups broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp. Remove broccoli from wok and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the hot wok. Add 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp mashed fermented black beans. Stir-fry for 30 seconds until fragrant.
Step 4: Add the coated beef slices and stir-fry for 3-4 minutes until browned and cooked through.
Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1/3 cup water, and 1 tsp brown sugar. Pour this sauce into the wok and bring to a simmer.
Step 6: Return the cooked broccoli to the wok and toss everything together for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly.
Step 7: Remove from heat and garnish with 2 sliced green onions. Serve hot with steamed rice.