This classic Chinese dish cooks up quickly and always hits the spot. This version was created by Ashland Food Co-op deli chef, Stanley Butler.
1 lb broccoli, cut into florets
2 tablespoons peanut oil
2 teaspoons ginger, minced
1 tablespoon garlic, minced
¼ cup black bean garlic sauce
2 tablespoons soy sauce
2 tablespoons sherry
½ cup beef stock
1 tablespoon cornstarch
Cook broccoli in a pot of boiling salt water for 30 seconds or until bright green. Remove from pot and place immediately into ice water. This is called shocking and keeps green veggies green.
In a bowl, stir together black bean garlic sauce, soy, sherry, garlic and ginger.
Heat wok or skillet and add oil. Cook beef until browned, then add broccoli and sauce.
As the sauce begins to bubble, mix cornstarch with 2 tablespoons of cold water (make a slurry) and add to the dish. As it heats back up, the sauce will thicken.
Add beef stock slowly until desired thickness is achieved.
Serve with rice.