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
Scale
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
