There’s something utterly irresistible about Beef with Black Bean Sauce: tender strips of beef, vibrant bell peppers and onions, all coated in a deeply savory, aromatic sauce that’s both comforting and exciting. This classic Chinese stir-fry is a weeknight hero, delivering restaurant-worthy flavor in just about half an hour. Whether you’re new to Asian cooking or already obsessed with takeout, this dish will have you reaching for seconds and licking your chopsticks clean.
Ingredients You’ll Need
The beauty of Beef with Black Bean Sauce is how each ingredient brings something unique to the pan—tender meat, crisp veggies, punchy aromatics, and that signature umami-packed sauce. Here’s exactly what you’ll need and why every piece matters:
- Flank steak or sirloin (1 lb, thinly sliced against the grain): For melt-in-your-mouth texture, it’s crucial to use a tender cut and slice it thinly.
- Soy sauce (1 tablespoon for marinade + 1 tablespoon extra): Adds deep, salty flavor and helps tenderize the beef.
- Cornstarch (1 tablespoon): A secret weapon for velvety beef and a glossy sauce.
- Vegetable oil (1 tablespoon): Neutral oil is perfect for high-heat stir-frying.
- Ginger (1 tablespoon, minced): Brings a fresh, zesty warmth that cuts through the richness.
- Garlic (2 cloves, minced): Essential for that classic Chinese aroma and depth.
- Onion (½, sliced): Lends subtle sweetness and crunch.
- Bell pepper (1, sliced): Pops of color and sweetness to balance the savory notes.
- Fermented black bean sauce (2 tablespoons): The star of the show—salty, funky, and umami-rich.
- Oyster sauce (1 tablespoon): Adds a luscious, slightly sweet depth to the sauce.
- Sugar (½ teaspoon): Balances the saltiness and rounds out the flavors.
- Water or beef broth (¼ cup): Loosens the sauce and adds a gentle richness.
- Green onions (2, sliced): For a burst of freshness at the very end.
- Cooked rice (for serving): Soaks up every delicious drop of sauce.
How to Make Beef with Black Bean Sauce
Step 1: Marinate the Beef
Start by tossing your thinly sliced beef with a tablespoon of soy sauce and cornstarch in a bowl. This quick marinade is a game changer—it tenderizes the meat and sets you up for that glossy finish. Let it sit for 15 to 20 minutes while you prep the rest of your ingredients. Trust me, this little pause is worth every minute.
Step 2: Stir-Fry the Beef
Heat up your wok or a large skillet over high heat, add the vegetable oil, and swirl to coat. Once the oil is shimmering, add the marinated beef. Stir-fry for 2 to 3 minutes until it’s just browned and still juicy—don’t overcook! Scoop the beef onto a plate and set it aside for now. This step ensures your beef stays tender and doesn’t get tough while you finish the rest.
Step 3: Sauté the Aromatics and Vegetables
In the same pan, add a little more oil if things look dry. Toss in the minced ginger and garlic, and let them sizzle for about 30 seconds until everything smells amazing. Next, add the onion and bell pepper. Stir-fry for 2 to 3 minutes, just until the veggies are starting to soften but still keep their color and crunch—you want them vibrant!
Step 4: Build the Black Bean Sauce
Now, for the heart of Beef with Black Bean Sauce: add the fermented black bean sauce, oyster sauce, extra soy sauce, sugar, and water or beef broth. Give everything a good stir so the flavors meld and start to bubble together. The kitchen will smell incredible right about now—salty, savory, and just a bit funky, in the best way.
Step 5: Bring It All Together
Return your browned beef (and any juices) to the pan. Toss everything together so the beef gets coated in that glossy, aromatic sauce. Cook for another 1 to 2 minutes, just until the sauce thickens slightly and the beef is perfectly tender. Right at the end, scatter in your sliced green onions for a pop of freshness. That’s it—dinner is served!
How to Serve Beef with Black Bean Sauce
Garnishes
For a finishing touch, sprinkle extra sliced green onions liberally over the top, or add a pinch of toasted sesame seeds for a little nuttiness. If you like a kick, thinly sliced fresh chili or a drizzle of chili oil takes Beef with Black Bean Sauce to a whole new level. Even a twist of lime isn’t out of place if you want a little zing.
Side Dishes
Steamed jasmine rice is the classic companion—perfect for soaking up all that savory sauce. If you’re looking to round out the meal, a simple side of stir-fried broccoli, snow peas, or bok choy is always a winner. These veggies add crunch, color, and balance out the richness of the main dish.
Creative Ways to Present
Try serving Beef with Black Bean Sauce over a bed of noodles for a fun twist. You can also wrap it up in lettuce leaves for a fresh, crunchy take that’s great for parties. Or, serve it family-style on a large platter, topped with extra herbs and chili for a festive centerpiece everyone can dig into.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Beef with Black Bean Sauce, store it in an airtight container in the fridge. It will keep well for up to three days, and the flavors often deepen and meld overnight, making tomorrow’s lunch even tastier.
Freezing
This stir-fry freezes surprisingly well! Let it cool completely before transferring to a freezer-safe container. For best results, freeze without the rice. It will keep for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm the Beef with Black Bean Sauce in a skillet over medium heat, adding a splash of water or broth if the sauce seems too thick. You can also microwave it in short bursts, stirring between each, until hot throughout. The beef stays tender and the sauce just as delicious.
FAQs
Can I use a different cut of beef?
Absolutely! Flank steak and sirloin are classic choices for their tenderness, but you can use skirt steak or even ribeye if you prefer. Just be sure to slice against the grain for the best texture.
Is there a substitute for fermented black bean sauce?
If you can’t find fermented black bean sauce, try mixing miso paste with a splash of soy sauce for a similar salty, umami kick. While it won’t be exactly the same, it’ll still make a tasty stir-fry.
How can I make this dish spicier?
For those who love heat, add sliced fresh chili, a teaspoon of chili garlic paste, or a drizzle of chili oil while cooking. You can also sprinkle chili flakes over the finished dish for an extra punch.
What vegetables work well in Beef with Black Bean Sauce?
Bell peppers and onions are classic, but feel free to add broccoli, snow peas, baby corn, or mushrooms. The key is to keep the veggies crisp and colorful for the best texture and flavor contrast.
Can I make this recipe gluten-free?
Yes! Just use gluten-free soy sauce (tamari) and check that your black bean and oyster sauces are gluten-free. With those swaps, Beef with Black Bean Sauce can be a safe and delicious option for gluten-sensitive diners.
Final Thoughts
If you’re craving something bold, savory, and truly satisfying, Beef with Black Bean Sauce delivers with every bite. Give this recipe a try the next time you need a quick weeknight dinner or want to impress a friend—once you taste that signature sauce, you’ll wonder how you ever lived without it!
Print
Beef with Black Bean Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
Beef with Black Bean Sauce is a savory and flavorful Chinese stir-fry dish featuring tender slices of beef cooked with fermented black bean sauce, garlic, ginger, and colorful vegetables. Perfectly paired with steamed rice, this quick and easy recipe offers a balance of rich umami flavors and vibrant textures for a satisfying main course.
Ingredients
Beef Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Stir-Fry
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- ½ onion, sliced
- 1 bell pepper, sliced
- 2 tablespoons fermented black bean sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce (extra)
- ½ teaspoon sugar
- ¼ cup water or beef broth
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- Marinate the beef: In a bowl, toss the thinly sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it marinate for 15 to 20 minutes to tenderize and enhance flavor.
- Cook the beef: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until browned and cooked through. Remove the beef from the pan and set aside.
- Sauté aromatics and vegetables: In the same pan, add more oil if necessary, then stir-fry the minced ginger and garlic for about 30 seconds until fragrant. Add the sliced onion and bell pepper and cook for 2 to 3 minutes until they are slightly softened but still crisp.
- Add sauces and seasonings: Stir in the fermented black bean sauce, oyster sauce, extra soy sauce, and sugar. Pour in the water or beef broth to create a flavorful sauce, stirring to combine all ingredients evenly.
- Combine beef and sauce: Return the cooked beef to the pan and toss everything together. Continue cooking for another 1 to 2 minutes until the sauce thickens slightly and coats the beef and vegetables. Stir in the sliced green onions just before serving.
- Serve: Serve the beef with black bean sauce hot over steamed rice for a delicious and wholesome meal.
Notes
- Fermented black bean sauce is available in most Asian grocery stores in jars.
- For extra heat, add sliced chili peppers or a dash of chili oil while cooking.
- Vegetables like broccoli or snow peas can be added for more texture and nutrition.
- Make sure to slice beef thinly against the grain for best tenderness.
Nutrition
- Serving Size: 1 ½ cups (without rice)
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg
