Sambal Black Bean Beef with Roasted Broccolini

Sambal Black Bean Beef with Roasted Broccolini

Intro

Beef and fermented black bean are an easy match, but the dish needs contrast to feel finished. Here, the beef is seared fast and hard so it stays tender, then tossed with sambal black bean and served over broccolini that has been roasted until the florets crisp and the stems stay snappy.

Ingredients

  • For the broccolini: 12 oz broccolini, 1 tbsp neutral oil, 1/2 tsp kosher salt
  • For the beef: 1 lb flank steak or sirloin, thinly sliced against the grain, 1 tsp soy sauce, 1 tsp cornstarch, 1 tsp neutral oil
  • For the sauce: 2 1/2 tbsp sambal-black-bean, 1 tbsp soy sauce, 1 tsp brown sugar, 2 tbsp water
  • For aromatics: 2 cloves garlic sliced, 1 shallot thinly sliced

Instructions

  1. Heat the oven to 425°F. Toss the broccolini with the oil and salt and spread it on a sheet pan. Roast for 10 to 12 minutes, until the florets are darkened at the edges and the stems are tender but still have bite.
  2. Meanwhile, toss the beef with the soy sauce, cornstarch, and oil and let it sit for 10 minutes. This light coating helps the meat sear quickly and gives the sauce something to cling to later.
  3. Stir together the sambal black bean, soy sauce, brown sugar, and water. Heat a wok or skillet over high heat and add just enough oil to film the pan. Add the beef in one layer and let it sit for 30 to 45 seconds before tossing. Cook only until browned at the edges and still slightly pink in places, then transfer out.
  4. Lower the heat to medium-high and add the garlic and shallot. Cook for 20 to 30 seconds, until fragrant and just starting to soften. Pour in the sauce and let it bubble for a few seconds, then return the beef and toss until everything is glossy and lightly coated.
  5. Arrange the roasted broccolini on a platter and spoon the beef over the top. Serve immediately while the beef is still tender and the broccolini keeps some bite under the sauce.

Why This Works

Cooking the broccolini separately keeps it vivid and textured, while the quick sear on the beef protects tenderness and lets the sambal black bean taste bold instead of muddy.

Back to blog