Beef and broccoli with black bean sauce

Originally I was going to make a Mongolian beef recipe that I found while stumbling, but then I saw how much sugar was required and how I had to fry the beef in a lot of oil. So I changed gears and came up with something slightly healthier and reminded me of home. For my dad, beef and broccoli was something that he could cook while he was asleep. It was easy. I felt a little homesick and wanted to try and recreate it. I came close, but no cigar. Maybe if I tweak it some more it'll taste like his beef and broccoli. Enjoy!

Pieces of beef mixed with the sauce

Fragrant ginger and garlic stir-fried in a pan

Broccoli boiling on the back burner

Finished product on the pan

Beef and broccoli nicely plated

Beef and broccoli with black bean sauce

Ingredients

• 2 tsp. vegetable oil
• 2 tsp. ginger, peeled and minced
• 1 garlic clove minced
• 2 tbsp soy sauce
• 2 tbsp water
• 1/2 crown of broccoli cut into florets
• 1 Lb. chuck tender steaks
• 1 tbsp cornstarch
• 1 large green onions
• 2 tsp black bean sauce
• 1 tsp sesame oil
• 4 tbsp chicken broth

Procedure

1. Boil a small pot of water and cook broccoli in it.
2. While the broccoli is cooking make the sauce mixture. In a medium bowl mix the vegetable oil, soy sauce, water, corn starch, black bean sauce, sesame oil, and chicken broth. Stir mixture until the cornstarch is dissolved. Cut the beef into small pieces and put it in the bowl with the sauce mixture. Mix beef until well coated.
3. Pour 2 tsp of vegetable oil into a medium pan and cook the garlic and ginger in the pan on medium heat. Cook the garlic and ginger for about 5 minutes.
4. Add the beef and sauce mixture into the pan. Stir occasionally. When the beef is mostly cooked through (slightly pink), add the cooked broccoli. Cook covered for about 10 minutes or until the beef is no longer pink. 
5. Serve with rice and enjoy!