Beef & Broccoli with Fresh Ginger and Black Rice

The Inspired Cook

Spring is in the air here in the Midwest and with the  warm sun and fresh air, I get inspired this time of the year to try new recipes and create new dishes out of ones I have read about or heard about before. To me, cooking is very much an art that I love to play with!

Looking through my May Bon Apetite magazine I found a Beef and Broccoli with Yams recipe ( page 45) that seemed interesting but  I didn’t have any Yams on hand and…it didn’t look as if it would be enough heat in it for my fire- loving family.


So with a little tweaking, I came up with a version of my own and thought I would share it with you here. It was a big hit at our house, with a bright flavor and just the right amount of heat. I made little comments to help back off some of the heat if you like a more mild flavor.


Enjoy! I would love to hear what you think about it!


Beef  & Broccoli with Fresh Ginger and Black Rice



Beef & Broccoli


¼ cup water

3 Tablespoons packed golden brown sugar

3 tablespoons oyster sauce

1 tablespoon Szechwan sauce (adds heat, leave out for more mild version)

1/3 teaspoon dried, crushed red pepper ( ¼ teaspoon for mild)

1 pound flank steak, cut in half lengthwise, and then cut crosswise in ¼ strips

1 ½ tablespoons cornstarch

4 cups broccoli florets

1 cup sliced mushrooms (optional)

3 teaspoons peeled, finely chopped fresh ginger

1/4th orange, peel and white part removed, finely chopped

2-½ tablespoons Asian Sesame oil, divided



Black Rice


1 cup water

1 cup chicken broth

1 tablespoon chili oil OR olive oil and pinch of red pepper flakes

1 cup of black rice

1 teaspoon fresh chopped ginger


Add all ingredients together except ginger. Cover and simmer on low heat for 40 minutes or until all liquid is absorbed. Add salt, pepper to taste and stir in Ginger. Serve.



Start rice first. While rice is simmering:


Stir first five ingredients of Beef and Broccoli list together, mix until brown sugar is dissolved. Set aside.


Place sliced beef in large bowl. Sprinkle with salt and pepper, add cornstarch and toss to coat. Add orange bits and one teaspoon of ginger.


Heat 1½ tablespoons oil in large wok or heavy skillet on high heat. Add beef and stir-fry until no longer pink, about 3 minutes. Transfer to large bowl.


Heat remaining oil in same skillet, add broccoli, mushrooms and ½ teaspoon ginger, add salt and pepper to taste, add sauce and toss to coat. Turn heat down to medium high, cover and cook until veggies are tender, about five minutes. Add beef to veggies, toss to coat, sprinkle with remaining ginger, serve with rice.