Description

Beef with black bean sauce is a savory, umami-packed stir-fry featuring tender strips of beef tossed with fermented black beans, garlic, ginger, and colorful vegetables. This quick and flavorful Cantonese dish is perfect served over steamed rice for a satisfying weeknight dinner.

Ingredients

Beef Marinade

1 pound flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon Shaoxing wine or dry sherry

Stir-Fry

2 tablespoons oil (for stir-frying)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 small onion, sliced
1 bell pepper, sliced (red or green)
2 tablespoons fermented black beans, rinsed and mashed
1 tablespoon oyster sauce
1 tablespoon soy sauce
½ teaspoon sugar
¼ cup water or beef broth
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Sliced green onions, for garnish

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Instructions

Marinate the Beef: In a bowl, toss the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon Shaoxing wine. Let it marinate for 15–20 minutes to tenderize and infuse flavor.
Cook the Beef: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Stir-fry the beef in batches for 2–3 minutes each until browned but not fully cooked. Remove the beef from the pan and set aside to prevent overcooking.
Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the pan. Stir-fry minced garlic, minced ginger, and mashed fermented black beans for about 30 seconds until fragrant. Then add the sliced onion and bell pepper, cooking for 2–3 minutes until they begin to soften.
Combine and Sauce: Return the beef to the pan. Stir in oyster sauce, 1 tablespoon soy sauce, sugar, and ¼ cup water or beef broth. Cook everything together for another 2–3 minutes to ensure the beef is cooked through and well coated.
Thicken the Sauce (Optional): If you prefer a thicker sauce, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer briefly until the sauce thickens to your liking.
Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve hot over steamed rice for a complete meal.

Notes

Fermented black beans are salty and pungent—always rinse before using to reduce saltiness.
You can find fermented black beans in Asian markets or substitute with black bean garlic sauce if unavailable.
For more vegetables, consider adding broccoli florets or snap peas during the stir-fry step.