If you’ve ever craved a lightning-quick, flavor-packed dinner that truly delivers restaurant-level satisfaction, Beef with Black Bean Sauce is your answer. This Chinese classic is all about tender slices of beef, vibrant bell peppers, and the deeply savory kick of fermented black beans, tossed over high heat for a glossy, bold-flavored stir-fry you’ll want to add to your weekly lineup. With Beef with Black Bean Sauce, you get a savory, slightly sweet, and umami-rich dish that’s both comforting and exciting — a guaranteed crowd-pleaser you’ll be proud to share at your table.
Ingredients You’ll Need
Every item in this recipe is here for a reason, bringing punchy flavors, crisp textures, and dazzling colors to the meal. Gather your ingredients before you turn on the stove, and you’ll find that each one plays a starring role in the distinctive taste profile of a great Beef with Black Bean Sauce.
- Flank steak (1 lb, thinly sliced against the grain): Flank steak gives you that irresistible, tender chew while soaking up every bit of sauce.
- Soy sauce (2 tablespoons + 1 tablespoon): Classic umami seasoning – used for both marinating the beef and in the stir-fry sauce itself.
- Shaoxing wine (1 tablespoon, or dry sherry): This ingredient tenderizes the beef and adds authentic, mellow complexity.
- Cornstarch (1 teaspoon, plus 1 teaspoon for slurry): Cornstarch keeps the beef velvety and thickens the glossy sauce.
- Vegetable oil (2 tablespoons): A neutral high-heat oil is essential for quick stir-frying and a non-greasy finish.
- Garlic (3 cloves, minced): Adds bold, aromatic depth that infuses the sauce beautifully.
- Ginger (1-inch piece, minced): Brings a zingy warmth that pairs perfectly with the rich sauce.
- Red bell pepper (sliced): Provides bright color and a gentle sweetness.
- Green bell pepper (sliced): Adds crunch and a bitter edge to balance the flavors.
- Onion (1 small, sliced): For subtle sweetness and another layer of texture in every bite.
- Fermented black beans (2 tablespoons, rinsed and mashed): The irresistible heart of this dish, offering intense, savory flavor.
- Oyster sauce (2 tablespoons): Adds umami depth with a hint of caramelized flavor.
- Sugar (1 teaspoon): Just a touch balances the saltiness and draws out the vegetables’ natural sweetness.
- Water (1/4 cup): Creates the perfect saucy consistency to coat the beef.
- Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water): Thickens the sauce until it luxuriously clings to each ingredient.
- Green onions (2, chopped, optional garnish): Scatter on top just before serving for a pop of freshness and color.
How to Make Beef with Black Bean Sauce
Step 1: Marinate the Beef
Start by combining the sliced flank steak with two tablespoons of soy sauce, Shaoxing wine, and a teaspoon of cornstarch in a mixing bowl. Massage the marinade through the beef to coat each piece well. Let it rest for at least 15 minutes — this step is the secret to that signature tender meat and depth of flavor found in every bite of Beef with Black Bean Sauce.
Step 2: Sear the Beef
Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once the oil shimmers, add the marinated beef. Stir-fry for two to three minutes, just until it starts to brown on the outside but is not quite cooked through. Scoop the beef out and set it aside — don’t worry, it will finish cooking in the sauce later, keeping all those juices locked inside.
Step 3: Build the Aromatic Base
Add the remaining tablespoon of oil to the still-hot wok. Toss in the minced garlic, ginger, and mashed fermented black beans. Let everything sizzle for about 30 seconds. This brief, fragrant fry wakes up the flavors, filling your kitchen with the unmistakable aroma of Beef with Black Bean Sauce.
Step 4: Stir-Fry the Vegetables
Next, add the sliced red and green bell peppers and onion. Give them two to three minutes, tossing frequently, until they start to soften but still have plenty of vibrant crunch and color. The magic of a good stir-fry lies in keeping those veggies crisp-tender.
Step 5: Combine and Sauce It Up
Slide the beef back into the pan, getting every last bit of marinade, and pour in the oyster sauce, remaining tablespoon of soy sauce, sugar, and 1/4 cup of water. Stir together thoroughly, making sure the beef and vegetables all get a generous coating.
Step 6: Thicken the Sauce and Finish
Stir in the cornstarch slurry and keep cooking for another one to two minutes. Watch as the sauce thickens into a glossy glaze that clings to each piece of beef and vegetable. Turn off the heat and garnish with chopped green onions, if using. Your Beef with Black Bean Sauce is now ready to enjoy — piping hot and brimming with flavor!
How to Serve Beef with Black Bean Sauce
Garnishes
Nobody can resist a good garnish, especially on Beef with Black Bean Sauce. A sprinkle of freshly chopped green onions adds bright, crisp flavor and a burst of color. If you’re feeling extra, a tiny drizzle of toasted sesame oil or a scattering of sesame seeds can bring an elegant finish and a delicate nuttiness.
Side Dishes
This dish is simply made to be spooned generously over a bowl of steaming white rice, which soaks up all that luscious sauce. For a little variety, you might serve it with brown rice or even garlic fried rice. Add a side of quick-blanched bok choy, Chinese broccoli, or sautéed snow peas to round out the meal and boost the veggie factor.
Creative Ways to Present
For fuss-free eating, turn your Beef with Black Bean Sauce into a rice bowl or even fill warm lettuce leaves for a lighter, hand-held meal. Top with extra chilies for those who crave more heat, or bring out small bowls filled with crisp pickled vegetables for crunchy contrast. Leftovers also make an unbeatable filling for wraps or even a next-day stir-fry “taco.”
Make Ahead and Storage
Storing Leftovers
Once cool, transfer any leftover Beef with Black Bean Sauce into an airtight container and refrigerate promptly. It will keep fresh for up to three days, so you can enjoy those fabulous flavors all over again without sacrificing quality or taste.
Freezing
This dish does surprisingly well in the freezer! Simply portion the cooled Beef with Black Bean Sauce into freezer-safe bags or containers, removing as much air as possible. Freeze for up to two months — just note that the bell peppers may lose a little crunch, but the flavors remain delicious.
Reheating
Rapidly revive your leftovers by reheating gently in a pan over medium heat, adding a splash of water or broth if needed to loosen the sauce. You can also microwave it in short bursts, stirring in between to ensure everything heats evenly. Serve immediately for best texture and taste.
FAQs
Can I use a different cut of beef for Beef with Black Bean Sauce?
Absolutely! While flank steak is wonderful for its texture and quick-cooking qualities, you can easily swap in sirloin, skirt steak, or even thin-sliced ribeye. Just keep the slices thin and cut against the grain for the most tender results.
What can I substitute if I can’t find fermented black beans?
If fermented black beans aren’t available, look for black bean garlic sauce in the Asian foods aisle — it’s widely available and gives you the right savory punch. Adjust the amount to your taste and keep an eye on salt levels, since premade sauces vary.
Is Beef with Black Bean Sauce spicy?
Traditional Beef with Black Bean Sauce isn’t particularly spicy, but you can absolutely crank up the heat by adding sliced fresh chili, a splash of chili oil, or even a sprinkle of crushed red pepper flakes during the stir-fry process.
How can I make this dish gluten free?
Swap regular soy sauce for tamari or a certified gluten-free soy sauce, and choose a gluten-free oyster sauce if needed. Double-check that your cornstarch and fermented black beans are gluten-free, and you’ll be set to enjoy!
Can I add extra vegetables?
Feel free! Snow peas, julienned carrots, baby corn, or mushrooms would all fit right in. Just make sure to keep your wok hot and avoid overcrowding the pan for the best texture and color.
Final Thoughts
Cooking Beef with Black Bean Sauce at home is a little act of weeknight magic — bold, deeply satisfying, and ready in just about half an hour. Once you taste the fresh, vibrant mix of flavors and textures, you’ll want it on repeat. Gather your ingredients, give it a try, and let this cheerful plate become your new favorite go-to for family dinners or impressing friends!
Print
Beef with Black Bean Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
A flavorful and satisfying Chinese stir-fry recipe for Beef with Black Bean Sauce. Tender flank steak is marinated in a savory sauce and stir-fried with bell peppers, onions, and a rich black bean sauce. Serve this delicious dish over steamed rice for a quick and easy meal.
Ingredients
Marinated Beef:
- 1 lb (450g) flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons fermented black beans, rinsed and mashed
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 2 green onions, chopped for garnish (optional)
Instructions
- Marinate Beef: Combine sliced beef with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15 minutes.
- Stir-Fry: Heat oil in a skillet, stir-fry marinated beef until browned. Set aside. Stir-fry garlic, ginger, and black beans. Add bell peppers, onion, and cooked beef. Pour in oyster sauce, soy sauce, sugar, and water. Thicken with cornstarch slurry. Garnish with green onions.
Notes
- If fermented black beans are unavailable, you can substitute with black bean garlic sauce, adjusting salt levels accordingly.
- For a spicier version, add sliced chili or chili oil.
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
