If you’re craving a dish that’s bursting with bold, savory flavor and just the right amount of spice, you’re going to absolutely love this Beef with Black Bean Sauce Recipe. Tender, thinly sliced beef mingles perfectly with aromatic garlic, pungent fermented black bean paste, and vibrant vegetables, creating a stir-fry that’s both comforting and exciting. It’s a classic Chinese favorite brought to your kitchen with simple steps, packing a punch of umami in every bite that will keep you coming back for more.
Ingredients You’ll Need
This Beef with Black Bean Sauce Recipe calls for a handful of straightforward ingredients, each adding its own magic. From the savory richness of the fermented black bean paste to the fresh crispness of bell peppers, every element plays a crucial role in building layers of taste, texture, and color.
- Flank steak, 1 lb (thinly sliced against the grain): Choosing flank steak ensures tender, flavorful beef that cooks quickly and absorbs the sauce brilliantly.
- Soy sauce, 2 tablespoons: Provides a deep salty base that enhances the natural beef flavor.
- Cornstarch, 1 tablespoon: Helps give the beef a nice silky texture and ensures the sauce clings perfectly.
- Vegetable oil, 2 tablespoons: Ideal for high-heat stir-frying with a neutral taste.
- Garlic, 1 tablespoon (minced): Adds that aromatic punch that awakens the senses.
- Ginger, 1 tablespoon (minced): Brings a subtle zing that brightens the dish.
- Onion, 1/2 cup (sliced): Offers a slightly sweet crunch that balances the savory notes.
- Bell pepper, 1/2 cup (sliced): Adds vibrant color and fresh, crisp texture to the stir-fry.
- Fermented black bean paste, 2 tablespoons: The star ingredient, delivering that unmistakable umami richness and salty depth.
- Oyster sauce, 1 tablespoon: Lends a smooth, earthy sweetness that rounds out the flavors.
- Rice vinegar, 1 tablespoon: Provides a gentle tang for balance and brightness.
- Sugar, 1 teaspoon: Just enough to mellow the saltiness and enhance harmony.
- Water, 1/4 cup: Helps create the luscious sauce that coats every ingredient.
- Green onions, 2 (sliced for garnish): Finishing touch with freshness and a pop of green color.
How to Make Beef with Black Bean Sauce Recipe
Step 1: Marinate the beef
Start by combining your thinly sliced flank steak with soy sauce and cornstarch in a medium bowl. Toss everything together until the beef is evenly coated. This simple marinating step not only infuses the beef with savory flavor but also tenderizes it slightly, making each bite wonderfully juicy. Let it rest for about 10 to 15 minutes to soak up all that goodness.
Step 2: Cook the beef
Heat your vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, toss in the marinated beef and stir-fry it quickly for 2 to 3 minutes. Your goal here is to brown the beef beautifully without cooking it all the way through—that tender finish will come later. Once browned, remove the beef and set it aside to keep warm.
Step 3: Build the flavor base
In the same pan, add a little more oil if needed, then sauté the minced garlic and ginger for about 30 seconds or until fragrant. This step releases their essential oils and builds a fragrant foundation for the sauce. Next, toss in the sliced onion and bell pepper, stir-frying for 2 to 3 minutes until they’re slightly softened but still retain a pleasant crunch. This texture contrast is what makes every bite interesting!
Step 4: Add the signature black bean sauce
Now it’s time for that star ingredient: the fermented black bean paste. Stir in the black bean paste along with oyster sauce, rice vinegar, sugar, and water. This flavorful combo creates a rich, slightly tangy sauce that perfectly complements the beef and vegetables. Let everything mingle in the pan for a minute or so to combine flavors thoroughly.
Step 5: Finish cooking the beef
Return the browned beef to the pan and toss everything together. Cook for another 2 to 3 minutes, allowing the beef to finish cooking and soak up the delicious sauce. Keep stirring so every slice of beef and every vegetable is beautifully coated. Once the sauce thickens slightly and your kitchen smells irresistible, you’re ready for the grand finale.
Step 6: Garnish and serve
Sprinkle sliced green onions over your Beef with Black Bean Sauce and get ready to serve it hot, ideally with steaming rice to soak up that luscious sauce. You’ll love how those bright green pops of freshness highlight the deep, savory colors of the dish.
How to Serve Beef with Black Bean Sauce Recipe
Garnishes
Sliced green onions are classic, but consider adding a sprinkle of toasted sesame seeds or even thinly sliced fresh chili for a bit of heat and texture contrast. These simple touches elevate your presentation and add layers of flavor that make each bite more memorable.
Side Dishes
This Beef with Black Bean Sauce pairs beautifully with a bowl of steamed jasmine rice or fluffy brown rice for a wholesome meal. For a lighter touch, serve alongside stir-fried bok choy or steamed broccoli to add freshness and balance out the richness of the beef.
Creative Ways to Present
For a party or family-style occasion, lay the stir-fry over a bed of crispy chow mein noodles for some fun texture contrast. Alternatively, use the beef and black bean mixture as a filling inside lettuce wraps—it’s a low-carb, handheld treat that everyone will enjoy!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and place them in the refrigerator. The flavors actually deepen after resting overnight, making your next meal just as delicious. Leftovers will keep well for 2 to 3 days.
Freezing
You can freeze the cooked beef with black bean sauce in a freezer-safe container or bag for up to 2 months. Just make sure it cools completely before freezing to preserve texture and quality.
Reheating
When ready to enjoy again, thaw overnight in the fridge if frozen. Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving too long, as it can toughen the beef. Stir-frying briefly helps keep the beef tender and the sauce silky.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! Sirloin or skirt steak are excellent alternatives to flank steak. Just be sure to slice thinly across the grain for tenderness.
How spicy is this Beef with Black Bean Sauce Recipe?
The recipe itself is mild, focusing on savory umami flavors. You can easily adjust the heat level by adding chili flakes or fresh chilies during cooking.
What if I can’t find fermented black bean paste?
Fermented black bean paste is key for authentic flavor, but if unavailable, you could try substituting with a mix of miso paste and a bit of soy sauce, though the taste will differ. Online Asian markets often carry the authentic paste.
Is this dish gluten-free?
If you swap regular soy sauce for a gluten-free version and double-check that your oyster sauce is gluten-free, this dish can be made safe for gluten-sensitive diets.
Can I add other vegetables?
Definitely! Snow peas, mushrooms, or baby corn all work wonderfully and add more texture and color to your Beef with Black Bean Sauce Recipe.
Final Thoughts
This Beef with Black Bean Sauce Recipe is a rewarding little adventure for your taste buds with every bite. It’s wonderfully straightforward but rich in deep flavors, making it perfect for a quick weeknight dinner or an impressive meal to share. Once you try it, I’m confident it will become one of your go-to favorites too. Happy cooking and even happier eating!
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Beef with Black Bean Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Beef with Black Bean Sauce recipe features tender flank steak stir-fried with a savory and slightly tangy black bean sauce, complemented by aromatic garlic, ginger, and crisp vegetables. It’s a quick and flavorful Chinese-inspired main course perfect for a satisfying weeknight dinner.
Ingredients
Meat and Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Sauce and Vegetables
- 2 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup onion, sliced
- 1/2 cup bell pepper, sliced
- 2 tablespoons fermented black bean paste
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup water
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the beef: In a medium bowl, combine the sliced flank steak with soy sauce and cornstarch. Toss well to coat the beef evenly and let it marinate for 10 to 15 minutes to tenderize and infuse flavor.
- Cook the beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until browned on the outside but not completely cooked through. Remove the beef from the pan and set it aside to rest.
- Sauté aromatics: In the same skillet, add a little more oil if necessary. Add minced garlic and ginger and sauté for about 30 seconds until fragrant, releasing their intense aromas.
- Cook the vegetables: Add the sliced onion and bell pepper to the pan, stir-frying for 2 to 3 minutes until the vegetables are slightly tender but still crisp, enhancing their natural sweetness and texture.
- Add the sauce ingredients: Stir in fermented black bean paste, oyster sauce, rice vinegar, sugar, and water. Mix thoroughly to combine all the flavors into a rich, savory sauce base.
- Combine beef and sauce: Return the browned beef to the skillet. Cook for an additional 2 to 3 minutes, stirring constantly so the beef cooks through completely and is well coated with the black bean sauce.
- Garnish and serve: Remove from heat, garnish with freshly sliced green onions, and serve hot over steamed rice for a complete meal.
Notes
- You can substitute flank steak with sirloin or skirt steak for similar texture and flavor.
- Adjust the amount of fermented black bean paste according to your taste since it is salty and strong; a little goes a long way.
- Add chili flakes or fresh chili peppers to the stir-fry if you prefer a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
