Beef with Black Bean Sauce

This simple recipe for black bean beef is packed with flavour and easy to make. You don’t need a lot of the fermented black beans to get great flavour and they are really inexpensive too. The package I bought was only $1.19 and I only used a tablespoon.

If you want to make meal prep a little bit quicker. Check out my recipe for black bean sauce. Then you can just add a couple of scoops to your stir fry when it’s time to add the sauce.

I use bell peppers in this recipe but you can use another vegetable like cauliflower, broccoli, asparagus, or green beans. Cook what you like!

Makes 4-6 servings

Ingredients

1 pound flat iron steak or any steak, thinly sliced
3 tablespoons avocado, vegetable or canola oil, divided
1 tablespoon ginger, grated
3 cloves garlic, minced
1 tablespoon fermented black beans, roughly chopped
1 orange pepper, seeds removed and sliced
1 red pepper, seeds removed and sliced
1 medium onion, slice
2 teaspoons cornstarch
1 tablespoon cool water

For the Marinade
2 teaspoon cornstarch
2 teaspoon rice wine
2 teaspoon soy sauce

For the Sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine
2 teaspoons sesame oil
2 teaspoons sugar

Instructions

1. In a medium mixing bowl, combine beef and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
2. In a small bowl, combine sauce ingredients and set aside.
3. In another small bowl, dissolve 2 teaspoons cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
4. In a wok or large frying pan on medium high heat, add 1 tablespoon avocado, vegetable or canola oil. Add half the beef and stir fry until 70-80% cooked. Remove and set aside. Add 1 tablespoon cooking oil and repeat with remaining beef. Remove and set aside.
5. Add another tablespoon cooking oil, if needed. Add onion to the wok and stir fry for 1 minute. Add ginger, garlic and black beans, stir fry for 30 seconds. Stir in red and orange peppers and cook for another about 1-2 minutes.
6. Push the vegetables to the side and add the sauce in the middle. Once the sauce is bubbling, stir in the slurry. Add the cooked beef along with the drippings and cook until the sauce starts to simmer and thicken, and meat is cooked through, about another 1-2 minutes. Turn off the heat.
7. Serve with rice.

Print Recipe

5 from 2 votes

Black Bean Beef

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: Asian, Chinese

Keyword: beef, black bean, pepper

Servings: 6 people

Ingredients

• 1 pound flat iron steak or any steak thinly sliced
• 3 tablespoons avocado vegetable or canola oil, divided
• 1 tablespoon ginger grated
• 3 cloves garlic minced
• 1 tablespoon fermented black beans roughly chopped
• 1 orange pepper seeds removed and sliced
• 1 red pepper seeds removed and sliced
• 1 medium onion sliced
• 2 teaspoons cornstarch
• 1 tablespoon cool water

For the Marinade

• 2 teaspoon cornstarch
• 2 teaspoon rice wine
• 2 teaspoon soy sauce

For the Sauce

• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice wine
• 2 teaspoons sesame oil
• 2 teaspoons sugar

Instructions

• In a medium mixing bowl, combine beef and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
• In a small bowl, combine sauce ingredients and set aside.
• In another small bowl, dissolve 2 teaspoons cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
• In a wok or large frying pan on medium high heat, add 2 tablespoons avocado, vegetable or canola oil. Add half the beef and stir fry until 70-80% cooked. Remove and set aside. Add 1 tablespoon cooking oil and repeat with remaining beef. Remove and set aside.
• Add another tablespoon cooking oil. Add onion to the wok and stir fry for 1 minute. Add ginger, garlic and black beans, stir fry for 30 seconds. Stir in red and orange peppers and cook for another about 1-2 minutes.
• Push the vegetables to the side and add the sauce in the middle. Once the sauce is bubbling, stir in the slurry. Add the cooked beef along with the drippings and cook until the sauce starts to simmer and thicken, and meat is cooked through, about another 1-2 minutes. Turn off the heat.
• Serve with rice.