If you’re seeking a savory, deeply flavorful dinner that celebrates bold Chinese cuisine, look no further than Beef with Black Bean Sauce. This dish is a weeknight winner and a crowd-pleaser, starring tender slices of steak coated in a glossy, umami-rich sauce made from fermented black beans, aromatics, and colorful vegetables. With its quick cooking time, complex flavors, and irresistible aroma, Beef with Black Bean Sauce is the kind of meal you’ll crave again and again.
Ingredients You’ll Need
Don’t let the ingredient list fool you – each component for Beef with Black Bean Sauce is a key player, either adding flavor, texture, or beautiful color. These ingredients come together surprisingly simply, delivering a stir-fry that tastes restaurant-quality but is easily made at home.
- Flank steak: Thinly sliced against the grain, this cut ensures bite-sized pieces of beef stay melt-in-your-mouth tender.
- Soy sauce: Adds savory depth and helps tenderize the beef while marinating.
- Oyster sauce: Brings a glossy finish and sweet-salty richness to the stir-fry.
- Cornstarch: Gives the beef an ultra-silky texture and helps the sauce cling beautifully.
- Vegetable oil: Neutral-flavored oil with a high smoke point keeps your stir-fry sizzling.
- Fermented black beans: The superstar ingredient, offering earthy, salty, and wildly savory notes. Rinse and mash them for the best flavor.
- Garlic & ginger: This aromatic duo infuses the entire dish with warmth and zingy complexity.
- Onion: Adds natural sweetness and soaks up all the saucy goodness.
- Bell pepper: For color, crunch, and a fresh burst to balance the beef.
- Scallions: Their gentle bite and color make every plate pop just before serving.
- Shaoxing wine or dry sherry: A splash elevates the flavors and delivers restaurant-style depth.
- Sugar: Just a touch softens the edges of the saltiness and rounds out the sauce.
- Salt and pepper: Essential for brightening and finishing the entire dish to your taste.
How to Make Beef with Black Bean Sauce
Step 1: Marinate the Beef
Place your thinly sliced flank steak in a bowl and add the soy sauce, oyster sauce, and cornstarch. Toss everything together until the beef is evenly coated, making sure every slice gets a little love. Let the mixture rest for 15 to 20 minutes—this simple marinating step is the secret behind each bite being tender, flavorful, and beautifully seasoned.
Step 2: Sizzle the Aromatics
Turn up the heat and grab your favorite wok or large skillet. Pour in the vegetable oil and once it’s shimmering, add the rinsed and mashed fermented black beans, minced garlic, and fresh ginger. Stir-fry everything for about 30 seconds until it becomes wildly fragrant and irresistible; this is where the foundation of your Beef with Black Bean Sauce is built.
Step 3: Brown the Beef
Working quickly, spread the marinated beef out in a single layer and let it sear undisturbed for one to two minutes. This technique gives your beef the perfect caramelized edges. Next, stir-fry for another two to three minutes until all the slices are beautifully browned and just cooked through.
Step 4: Add the Veggies
Toss in the sliced onion and bell pepper. Stir-fry everything together for another two to three minutes, making sure to keep the veggies crisp-tender—this contrast in texture makes Beef with Black Bean Sauce extra enjoyable.
Step 5: Create the Finish
Pour in the Shaoxing wine (or dry sherry) and sprinkle in the sugar, letting the sauce bubble and meld for a minute. Add the scallions, then toss everything together so the flavors combine and the sauce coats each component. Taste and tweak with salt and pepper just before serving.
How to Serve Beef with Black Bean Sauce
Garnishes
Nothing elevates the final dish quite like a generous sprinkle of fresh scallions, a handful of toasted sesame seeds, or even a few extra slices of raw chili for heat lovers. The bright greens and subtle crunch are not just pretty—they introduce layers of flavor that complement the rich, savory notes of Beef with Black Bean Sauce.
Side Dishes
Steamed jasmine rice is a classic companion, soaking up every bit of that deeply flavored sauce. You can also serve with fluffy white rice, brown rice, or slippery rice noodles for a change of pace. Lightly stir-fried greens like bok choy or Chinese broccoli balance the dish beautifully with their freshness.
Creative Ways to Present
For a modern twist, spoon Beef with Black Bean Sauce over crispy lettuce cups for a low-carb option, or pile it onto a bed of hot noodles and scatter with crushed peanuts. Small bowls make great individual servings for family-style dining, inviting everyone to dig in and enjoy.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to three days. When properly sealed, your Beef with Black Bean Sauce will keep its bold flavors and tender texture, making it a perfect next-day lunch or quick midweek dinner.
Freezing
This dish freezes well! Let Beef with Black Bean Sauce cool completely, then portion into freezer-safe containers or bags. Squeeze out any extra air, seal up tightly, and freeze for up to two months. Defrost overnight in the refrigerator before reheating for the best results.
Reheating
For the juiciest leftovers, reheat Beef with Black Bean Sauce gently in a skillet over low to medium heat, adding a splash of water or broth to loosen the sauce if needed. Stir occasionally until hot throughout. If you’re in a hurry, a microwave works too, just cover loosely and stir halfway for even warming.
FAQs
What makes Beef with Black Bean Sauce unique?
The use of fermented black beans sets this dish apart, offering a deep, umami-packed flavor that you really can’t replicate with any other ingredient. Combined with savory beef and crisp veggies, it’s a symphony of textures and tastes.
Can I use another cut of beef?
Absolutely! While flank steak is traditional and ultra-tender, you can swap in sirloin, skirt steak, or even ribeye. Just make sure to slice the beef thin and against the grain for a similarly tender result.
Is there a substitute for fermented black beans?
If you can’t find fermented black beans, a high-quality black bean garlic sauce is a quick alternative, but you’ll miss the little bursts of salty umami in each bite. If you love the dish, it’s worth seeking the real thing at an Asian grocery store.
Can Beef with Black Bean Sauce be made gluten-free?
Yes! Simply substitute tamari or a gluten-free soy sauce, and make sure your oyster sauce is gluten-free as well. Every other ingredient is naturally gluten-free, so you can still savor all the classic flavors.
How spicy is this dish?
Beef with Black Bean Sauce is typically mild, with the heat coming only from the garlic and ginger. If you prefer more spice, try adding a sliced chili or a pinch of chili flakes during the stir-frying step for a gentle kick.
Final Thoughts
There’s no substitute for the comfort and satisfaction that comes from making Beef with Black Bean Sauce in your own kitchen. The combination of tender beef, bold black bean flavor, and colorful veggies is simply irresistible. Give it a try tonight—and watch it become a fast favorite at your table!
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Beef with Black Bean Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Beef with Black Bean Sauce recipe is a classic Chinese stir-fry dish that balances savory flavors with tender beef and crisp vegetables, all cooked in a delicious black bean sauce.
Ingredients
Beef Marinade:
- 1 lb (450g) flank steak (thinly sliced against the grain)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
Stir-Fry:
- 2 tbsp vegetable oil
- 2 tbsp fermented black beans (rinsed and mashed)
- 2 garlic cloves (minced)
- 1 thumb-sized piece of ginger (minced)
- 1 onion (sliced)
- 1 bell pepper (sliced)
- 2 scallions (cut into 2-inch pieces)
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Marinate the Beef: In a bowl, toss the beef with soy sauce, oyster sauce, and cornstarch. Let marinate for 15-20 minutes.
- Stir-Fry: Heat oil in a wok or large skillet over high heat. Add fermented black beans, garlic, and ginger. Stir-fry for 30 seconds. Add marinated beef and sear for 1-2 minutes. Stir-fry until browned. Add onion and bell pepper; cook until tender-crisp. Pour in wine, sprinkle sugar, add scallions, and toss for another minute. Adjust seasoning and serve hot.
Notes
- For best results, partially freeze beef before slicing for thin, even strips.
- Serve with steamed jasmine rice or noodles.
- Fermented black beans add intense umami flavor—use sparingly if new to them.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
