Name: Beef with Black Bean Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 1 tablespoon fermented black beans (rinsed and mashed); 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 small onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 tablespoons oyster sauce; 1 tablespoon soy sauce (additional); 1 teaspoon sugar; 1/4 cup beef or chicken broth; 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry); Cooked white rice

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If there’s one Chinese dish guaranteed to wake up your taste buds and bring a smile to your face, it’s Beef with Black Bean Sauce. This vibrant stir-fry is a whirlwind of flavors—salty, savory, garlicky, and just a little sweet—with tender strips of beef, colorful peppers, and that magical pop of fermented black beans. The best part? It’s quick enough for a weeknight, impressive enough for guests, and totally satisfying every time you make it.

Beef with Black Bean Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple lineup that makes Beef with Black Bean Sauce such a standout. Every ingredient here matters, building a complex harmony without any fussy steps. From the bold steak to the burst of peppers, each component brings something special to the table.

Flank steak: Thinly sliced against the grain, this cut stays juicy and tender after a quick stir-fry.
Soy sauce: Adds depth and soy-salty savoriness, both for marinating and saucing.
Shaoxing wine (or dry sherry): Lends a touch of aroma and complexity—don’t skip it if you want that unmistakable restaurant flavor.
Cornstarch: Keeps your beef velvety and gives the final sauce a glossy finish.
Vegetable oil: Perfect for fast, hot stir-frying without smoking up your kitchen.
Fermented black beans: These little flavor bombs (rinsed and mashed) bring the authentic, bold, and slightly funky taste central to the whole dish.
Garlic and ginger: Classic aromatics, both pungent and fragrant, setting the flavor foundation.
Onion, red bell pepper, green bell pepper: These add sweetness, crunch, and a beautiful rainbow of color.
Oyster sauce: Layers savory umami and a hint of sweetness into your sauce.
Sugar: Balances the salty intensity and rounds out the sharp edges.
Beef or chicken broth: Gives just enough liquid for a saucy stir-fry without watering anything down.
Cornstarch slurry: Thickens your sauce to that perfect, glossy finish—restaurant-style in your own kitchen!
Cooked white rice: Your essential serving base, soaking up all those bold flavors.

How to Make Beef with Black Bean Sauce

Step 1: Marinate the Beef

Start by combining your thinly sliced flank steak with soy sauce, Shaoxing wine, and a little cornstarch in a mixing bowl. Massaging everything together infuses the beef with big flavor and helps keep the meat beautifully tender as it cooks. Let the beef marinate for at least 15–20 minutes—it’s worth the (short) wait!

Step 2: Sear the Beef

Heat up your wok or a large skillet with vegetable oil over medium-high heat. Add the marinated beef in a single layer, searing for 2–3 minutes until it’s just browned and still juicy inside. The goal is to lock in those savory flavors without overcooking. Remove the beef and set it aside—you’ll be tossing it back in shortly.

Step 3: Sauté Aromatics and Black Beans

In the same pan (no need to wash!), add a touch more oil if things look dry. Toss in the mashed fermented black beans, minced garlic, and ginger. Stir them quickly for about 30 seconds—just until they get fragrant and wake up the kitchen. This is the secret layer where the magic happens!

Step 4: Stir-Fry the Veggies

Add your sliced onion and colorful bell peppers. Stir-fry for 2–3 minutes, letting everything soften just to that crisp-tender stage. The veggies should stay bright and slightly crunchy for the perfect contrast to the melt-in-your-mouth beef.

Step 5: Bring It All Together with the Sauce

Return the beef to the pan and quickly stir in the oyster sauce, remaining soy sauce, sugar, and broth. Let everything come up to a simmer, then pour in the cornstarch slurry. Stir well as the sauce thickens and beautifully coats every bite. In just a minute or two, your Beef with Black Bean Sauce is glossy, savory, and ready to devour.

How to Serve Beef with Black Bean Sauce

Garnishes

Freshly sliced scallions, a handful of cilantro leaves, or a sprinkle of toasted sesame seeds can all add brightness and a little crunch on top. If you like a fiery edge, a quick scatter of thinly sliced red chili or a drizzle of chili oil will set things off beautifully.

Side Dishes

This dish simply begs to be served over fluffy steamed white rice, which soaks up every drop of that savory sauce. For a more elaborate table, add stir-fried bok choy, simple steamed broccoli, or a cool cucumber salad on the side. Their freshness really lets the Beef with Black Bean Sauce shine.

Creative Ways to Present

Try serving your stir-fry family style on one big platter for everyone to dig into, or spoon it over individual bowls of rice for easy weeknight dinners. If you’re feeling playful, tuck leftovers into lettuce wraps or pile them into a warm steamed bao to mix it up—there are no wrong answers here!

Make Ahead and Storage

Storing Leftovers

Cool any remaining Beef with Black Bean Sauce quickly and transfer to an airtight container. It will keep well in the fridge for up to 3 days—perfect for easy lunches or a second round of stir-fried delight!

Freezing

You can freeze this dish, though the texture of the peppers may soften. Place fully cooled beef and sauce in a freezer-friendly container, removing as much air as possible, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

For the best results, reheat gently in a skillet over medium heat, stirring often until everything is warmed through and the sauce loosens up again. If microwaving, use short bursts and cover with a damp paper towel to keep the beef from drying out.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is the classic choice, sirloin or skirt steak work just as well—just be sure to slice thinly against the grain for maximum tenderness in your Beef with Black Bean Sauce.

Where can I find fermented black beans?

Look for fermented black beans in Asian grocery stores or the international aisle of your supermarket. They come packed in salt and last a long time—just rinse before using and mash lightly to release their flavor.

Is there a vegetarian version of this dish?

Definitely! Swap out the beef for firm tofu or mushrooms. Both absorb the aromatic black bean sauce beautifully and create a hearty, satisfying alternative.

How spicy is Beef with Black Bean Sauce?

By default, it’s mild and super savory. If you crave heat, toss in sliced chilies or a bit of chili oil to kick things up to your preferred spice level.

Why is it important to use cornstarch in the marinade and sauce?

Cornstarch in the marinade keeps the beef extra tender, while the slurry thickens your sauce for that perfect restaurant-style gloss. It’s a double-duty ingredient you don’t want to skip!

Final Thoughts

Beef with Black Bean Sauce is one of those iconic dishes that never fails to impress—bursting with big flavors, full of texture, and so easy to whip up at home. Give it a try and watch it become a new staple in your kitchen repertoire. Happy cooking, and enjoy every savory bite!

Beef with Black Bean Sauce Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and savory Chinese stir-fry recipe for Beef with Black Bean Sauce that is quick and easy to make. Tender slices of beef are cooked with a flavorful black bean sauce, bell peppers, and onions, creating a satisfying meal served over steamed white rice.

Ingredients

Scale

Marinated Beef:

1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch

Black Bean Sauce:

2 tablespoons vegetable oil
1 tablespoon fermented black beans (rinsed and mashed)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce (additional)
1 teaspoon sugar
1/4 cup beef or chicken broth
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

For Serving:

Cooked white rice

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Instructions

Marinate Beef: Combine sliced beef with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15–20 minutes.
Cook Beef: Sear marinated beef in oil until browned. Remove beef.
Sauté Aromatics: Sauté black beans, garlic, and ginger. Add onion and bell peppers; stir-fry.
Finish Dish: Return beef to pan. Stir in oyster sauce, soy sauce, sugar, and broth. Thicken sauce with cornstarch slurry.
Serve: Serve hot over rice.