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If you are craving something hearty, flavorful, and wonderfully savory, you have got to try this Beef with Black Bean Sauce Recipe. This dish is a celebration of bold, fermented black beans combined with tender slices of flank steak and a medley of crisp vegetables, all enveloped in a rich, glossy sauce that will have you reaching for seconds. It’s quick to whip up but delivers restaurant-quality experience right at home, making it a go-to meal for busy weeknights or whenever you want a satisfying Asian-inspired dish that pleases everyone at the table.
Ingredients You’ll Need
The beauty of this Beef with Black Bean Sauce Recipe lies in its simple yet purposeful ingredients. Each component, from the fermented black beans to the fresh ginger and bell pepper, plays a key role in developing the dish’s distinctive savory, fragrant, and slightly sweet profile. Together, they create a perfect symphony of textures and flavors.
- 1 pound flank steak thinly sliced against the grain: Slicing thinly and against the grain ensures tender beef that quickly absorbs all the flavors.
- 2 tablespoons fermented black beans, rinsed and chopped: The star ingredient, offering a deep, umami-packed salty punch that defines this recipe.
- 2 tablespoons vegetable oil: For stir-frying the beef and aromatics, giving the dish its lovely sear and gloss.
- 3 cloves garlic, minced: Adds pungent warmth and depth of flavor.
- 1 tablespoon fresh ginger, minced: Introduces a bright, spicy note that balances the richness.
- 1 small onion, sliced: Brings sweetness and subtle textural contrast.
- 1 green bell pepper, sliced: Adds fresh crunch and color, making the dish visually inviting.
- 1 tablespoon soy sauce: Gives saltiness and earthiness to the sauce.
- 1 tablespoon oyster sauce: Enhances the sauce with a savory, slightly sweet depth.
- 1 tablespoon Shaoxing wine or dry sherry: Adds a layer of complexity and a faint fruity aroma.
- 1 teaspoon sugar: Balances tangy and salty elements perfectly.
- 1 teaspoon cornstarch: Thickens the sauce to a luscious, clingy consistency.
- 1/4 cup beef broth: Provides body to the sauce while keeping it moist and flavorful.
- 1/2 teaspoon sesame oil: Infuses the dish with a warm, nutty finish.
- Freshly ground black pepper to taste: Finishing spice to gently wake up the palate.
How to Make Beef with Black Bean Sauce Recipe
Step 1: Prepare the Sauce Mixture
Start by whisking together the soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and beef broth in a small bowl until everything is completely smooth. This sauce blend is the magic that will tie your stir-fry together with that glossy, richly flavored coating we all love.
Step 2: Cook the Beef
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Quickly stir-fry the thinly sliced flank steak for 2 to 3 minutes until it is just browned but still tender. This quick cooking preserves juiciness—don’t overcook! Once browned, remove the beef and set it aside to rest.
Step 3: Sauté Aromatics and Vegetables
Add the remaining tablespoon of oil to the pan. Toss in the garlic, ginger, and fermented black beans, stirring for about 30 seconds until their fragrant aromas fill the kitchen. Then add the onion and green bell pepper, stir-frying for 2 to 3 minutes until the vegetables start to soften but still hold a pleasant snap.
Step 4: Combine and Finish the Dish
Return the cooked beef to the pan and pour in the prepared sauce. Stir everything together vigorously and continue to cook for another 2 to 3 minutes, allowing the sauce to thicken up and dress every piece of beef and vegetable beautifully. Finally, drizzle the sesame oil and crack some fresh black pepper over the top, giving the dish that irresistible finishing touch. Serve immediately over fluffy steamed rice for a meal that hits every note.
How to Serve Beef with Black Bean Sauce Recipe
Garnishes
A sprinkle of finely sliced green onions or a handful of fresh cilantro leaves adds a burst of brightness and an appealing touch of greenery. For an extra pop of color and a touch of crunch, toasted sesame seeds are a delightful option.
Side Dishes
Since this Beef with Black Bean Sauce Recipe is rich and bold, it pairs perfectly with simple sides like steamed jasmine rice or even fragrant brown rice for a heartier option. You can also serve it alongside stir-fried greens such as bok choy or Chinese broccoli, which bring fresh textures and balancing mild bitterness.
Creative Ways to Present
For a fun twist, try serving the beef with steamed buns (mantou) as an Asian-style slider. Alternatively, pile it over a bed of crunchy noodles or inside fresh lettuce cups for a lighter, hand-held meal that’s full of flavor and texture contrast.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator and will stay fresh for up to 3 days. Make sure the beef has cooled completely before sealing the container to preserve its texture and flavor.
Freezing
This Beef with Black Bean Sauce Recipe freezes well. Portion leftovers into freezer-friendly containers, leaving some headspace, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the beef and sauce in a skillet over medium heat, stirring occasionally until heated through. Adding a splash of water or broth can help loosen the sauce if it has thickened too much during storage. Avoid microwaving if possible to maintain the best texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is preferred for its tenderness and quick cooking time, you can substitute sirloin or skirt steak. Just be sure to slice thinly against the grain for the best texture.
What if I don’t have fermented black beans?
Fermented black beans give this recipe its signature flavor, but if you can’t find them, you might try black bean paste or even a small amount of miso paste to introduce umami, though it won’t be quite the same.
Is there a vegetarian alternative?
Yes, substituting tofu or seitan for the beef works well. Press and slice tofu into strips, then follow the same cooking method. You can also double the vegetables to keep it hearty.
How spicy is the dish?
On its own, this recipe is not very spicy, focusing more on savory and umami flavors. If you love heat, adding sliced fresh chili or a pinch of chili flakes during cooking is a simple way to kick up the spice level.
Can I prepare parts of this recipe ahead of time?
Definitely! You can slice the beef and chop all vegetables and aromatics in advance. Even mixing the sauce ahead saves time. Just combine everything right before cooking for the freshest taste.
Final Thoughts
There is something so comforting about the rich, hearty flavors and tender textures in this Beef with Black Bean Sauce Recipe. It’s a dish that brings people together, inviting you to savor bold tastes and simple cooking techniques that yield impressive results. I truly hope you give this recipe a try soon — it might just become one of your cherished favorites in your weeknight repertoire!
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Beef with Black Bean Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Dairy-Free
Description
This Beef with Black Bean Sauce is a classic Chinese stir-fry featuring tender flank steak coated in a savory, rich black bean sauce. Enhanced with garlic, ginger, and colorful bell peppers, this dish delivers bold flavors and a satisfying texture, perfect for a quick weeknight dinner served over steamed rice.
Ingredients
Beef and Marinade
- 1 pound flank steak, thinly sliced against the grain
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 cup beef broth
Vegetables and Aromatics
- 2 tablespoons fermented black beans, rinsed and chopped
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small onion, sliced
- 1 green bell pepper, sliced
Finishing
- 1/2 teaspoon sesame oil
- Freshly ground black pepper to taste
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and beef broth. Whisk until the mixture is smooth and set aside.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the thinly sliced flank steak and stir-fry for 2 to 3 minutes until just browned. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté Aromatics and Vegetables: Add the remaining tablespoon of oil to the pan. Sauté minced garlic, ginger, and chopped fermented black beans for about 30 seconds until fragrant. Then add sliced onion and green bell pepper, stir-frying for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
- Combine and Thicken Sauce: Return the cooked beef to the pan and pour in the prepared sauce mixture. Stir everything together and continue stir-frying for an additional 2 to 3 minutes. The sauce will thicken and evenly coat the beef and vegetables.
- Finish and Serve: Drizzle the sesame oil over the dish and season with freshly ground black pepper to taste. Give everything a final stir and serve hot, ideally with steamed rice to soak up the delicious sauce.
Notes
- For added heat, include a sliced chili pepper or a pinch of chili flakes during the sauté step.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Ensure to slice the beef thinly against the grain for tenderness.
- Fermented black beans can be found in Asian grocery stores and are key for authentic flavor.
