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
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.
Notes
- You can substitute flank steak with sirloin or skirt steak.
- For extra heat, add chili peppers or chili oil.
- Fermented black beans are essential for authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (without rice)
- Calories: 340
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
