Beef with Black Bean Sauce

Easy and ready in under 30 minutes beef with black bean sauce is made with tender beef, bell peppers, snow peas and tossed in a rich savory black bean garlic sauce.

Course Dinner, Lunch, Lunch & Dinner Recipes

Cuisine Chinese

Keyword beef and black bean sauce, beef and black bean sauce recipe, beef and black bean stir fry, beef in a black bean sauce, beef in black bean sauce, beef with black bean sauce, black bean beef stir fry

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 291kcal

Author Megan

Equipment

Mixing Bowl
Wok

Ingredients

1 lb flank steak thinly sliced against the grain 1/4 inch thick
1 red bell pepper cut into 1 inch pieces
1 cup snow peas ends trimmed
3 cloves garlic minced
½ inch knob ginger peeled and thinly sliced
½ yellow onion thinly sliced

Beef Marinade

½ tablespoon oyster sauce
2 teaspoon cornstarch
1 teaspoon Shaoxing wine
½ teaspoon baking soda
⅛ teaspoon white pepper
1 tablespoon vegetable oil

Stir fry Sauce

1 cup chicken stock
2 ½ tablespoon black bean garlic sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 teaspoon Shaoxing wine
2 teaspoon granulated sugar
⅛ teaspoon white pepper

Cornstarch slurry

1 ½ tablespoon cornstarch
2 tablespoon water

Instructions

Marinate. In a medium mixing bowl, add the beef, oyster sauce, cornstarch, Shaoxing wine, baking soda, white pepper, and vegetable oil. Mix until combined. Marinate for at least 20 minutes.
Mix the sauce. In a medium mixing bowl, add the chicken stock, black bean garlic sauce, oyster sauce, sugar, dark soy sauce, white pepper, Shaoxing wine, and sesame oil. Set aside.
Cook the beef. In a wok or large skillet over medium heat, heat cooking oil until hot. Cook the meat on a single layer on both sides until cooked, about 2-3 minutes. Remove and set aside.
Cook vegetables. In the same wok or large skillet over medium heat, heat cooking oil until hot. Then add the sliced onion, ginger, and minced garlic, and cook until translucent and fragrant about 1 minute. Then add the bell pepper and snow peas and cook until crisp and tender about 2 minutes.
Add sauce. Add the sauce and the beef. Bring it to a simmer. Then stir the cornstarch and water until incorporated into a slurry and add to the sauce. Stir the sauce until it thickens. Serve immediately with rice. Enjoy!

Video

Notes

Freeze the steak: if you do not buy pre sliced steak, freeze the steak and then thinly slice the steak 1/4 inch thick against the grain.
Choose the right beef: for the most tender beef you should select flank steak or sirloin steak.
Marinate for a minimum of 20 minutes: marinating the beef gives time for the marinade to infuse the beef with flavor and make it more tender.
Have all your ingredients prepped before stir-frying: it’s essential to have all your ingredients prepped before cooking since the cooking time is quick once you begin and will last no longer than 10 minutes.
Wait until the wok is hot: wait until the wok and oil is hot before adding the beef or vegetables. This will ensure you will have a nice sear on the beef and vegetables.
Add more cornstarch slurry for a thicker sauce: if you’d like an even thicker sauce, add more cornstarch slurry one teaspoon at a time until your desired consistency.
Storage Instructions: You can store this black bean beef dish for up to 5 days in an airtight container in the refrigerator.
Reheat: To reheat, you can either cook in a wok until warm or microwave-covered until warm.

Nutrition