Looking for a quick and flavorful stir-fry to spice up your weeknight meals? This Beef with Black Bean Sauce recipe is packed with tender, marinated beef, crisp vegetables, and a savory black bean garlic sauce that’s perfectly balanced with hints of sesame and ginger. It’s a restaurant-quality dish that’s easy to recreate at home and comes together in under 30 minutes!
Ingredients
For the Beef:
- ½ lb flank steak (or substitute with skirt steak, hanger steak, flat iron steak, or tri-tip steak)
- Beef Marinade:
- ½ tablespoon regular soy sauce (not dark soy sauce)
- 2 teaspoons cornstarch (or potato starch/tapioca starch)
- 1 teaspoon Shaoxing wine (or substitute with rice vinegar)
- ¼ teaspoon baking soda
- ⅛ teaspoon white pepper (or substitute with black pepper)
- 1 tablespoon vegetable oil (or any neutral oil)
For the Stir-Fry:
- 1 red bell pepper, diced
- 1 cup snow peas, ends trimmed (or substitute with snap peas)
- 2 cloves garlic, minced
- ½ inch ginger, peeled and sliced
- ¼ cup water (cold)
- 1 tablespoon vegetable oil (or any neutral oil)
For the Stir-Fry Sauce:
- 3 tablespoons black bean garlic sauce
- ½ tablespoon oyster sauce (or substitute with vegetarian stir-fry sauce)
- 2 teaspoons white granulated sugar
- 2 teaspoons Shaoxing wine (or substitute with rice vinegar)
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch (or potato starch/tapioca starch)
- ½ cup chicken stock (unsalted, or substitute with beef or vegetable stock)
Instructions
- Marinate the Beef : Slice the flank steak thinly against the grain into bite-sized pieces. In a bowl, combine the soy sauce, cornstarch, Shaoxing wine, baking soda, white pepper, and vegetable oil. Add the sliced beef and mix well to coat. Let the beef marinate for 10–15 minutes while you prepare the other ingredients.
- Prepare the Stir-Fry Sauce : In a small bowl, whisk together the black bean garlic sauce, oyster sauce, sugar, Shaoxing wine, sesame oil, cornstarch, and chicken stock. Set aside.
- Cook the Vegetables : Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, sliced ginger, and diced red bell pepper. Stir-fry for 1 minute until fragrant. Add the snow peas and stir-fry for an additional minute. Transfer the vegetables to a plate and set aside.
- Cook the Beef : In the same skillet, add a little more oil if needed and turn the heat to high. Add the marinated beef in a single layer and cook for 1–2 minutes without stirring to sear one side. Flip the beef pieces and cook for another minute until browned but still tender.
- Combine and Finish : Reduce the heat to medium and return the cooked vegetables to the skillet. Stir to combine. Give the prepared stir-fry sauce a quick whisk and pour it into the skillet. Add ¼ cup of cold water to loosen the sauce if needed. Stir everything together and cook for 1–2 minutes until the sauce thickens and evenly coats the beef and vegetables.
- Serve : Remove from heat and serve the stir-fry hot over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Conclusion
This Beef with Black Bean Sauce is a quick, flavorful dish that brings the taste of your favorite Chinese takeout right to your table. The tender marinated beef, crisp vegetables, and savory sauce create a perfect balance of flavors and textures. Pair it with rice or noodles for a complete, satisfying meal. Enjoy this easy and delicious stir-fry that’s sure to become a family favorite!
Stir-Fried Beef with Black Bean Sauce
This Beef with Black Bean Sauce stir-fry featurestender marinated beef, crisp snow peas, and a rich, savory black bean garlicsauce. Perfect for a quick and delicious meal, it's a satisfying dish thatpairs beautifully with rice or noodles.
Ingredients
For the Beef:
- ½ lb flank steak or substitute with skirt steak, hanger steak, flat iron steak, or tri-tip steak
Beef Marinade:
- ½ tablespoon regular soy sauce not dark soy sauce
- 2 teaspoons cornstarch or potato starch/tapioca starch
- 1 teaspoon Shaoxing wine or substitute with rice vinegar
- ¼ teaspoon baking soda
- ⅛ teaspoon white pepper or substitute with black pepper
- 1 tablespoon vegetable oil or any neutral oil
For the Stir-Fry:
- 1 red bell pepper diced
- 1 cup snow peas ends trimmed (or substitute with snap peas)
- 2 cloves garlic minced
- ½ inch ginger peeled and sliced
- ¼ cup water cold
- 1 tablespoon vegetable oil or any neutral oil
For the Stir-Fry Sauce:
- 3 tablespoons black bean garlic sauce
- ½ tablespoon oyster sauce or substitute with vegetarian stir-fry sauce
- 2 teaspoons white granulated sugar
- 2 teaspoons Shaoxing wine or substitute with rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch or potato starch/tapioca starch
- ½ cup chicken stock unsalted, or substitute with beef or vegetable stock
Instructions
- Marinate the Beef : Slice the flank steak thinly against the grain into bite-sized pieces. In a bowl, combine the soy sauce, cornstarch, Shaoxing wine, baking soda, white pepper, and vegetable oil. Add the sliced beef and mix well to coat. Let the beef marinate for 10–15 minutes while you prepare the other ingredients.
- Prepare the Stir-Fry Sauce : In a small bowl, whisk together the black bean garlic sauce, oyster sauce, sugar, Shaoxing wine, sesame oil, cornstarch, and chicken stock. Set aside.
- Cook the Vegetables : Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, sliced ginger, and diced red bell pepper. Stir-fry for 1 minute until fragrant. Add the snow peas and stir-fry for an additional minute. Transfer the vegetables to a plate and set aside.
- Cook the Beef : In the same skillet, add a little more oil if needed and turn the heat to high. Add the marinated beef in a single layer and cook for 1–2 minutes without stirring to sear one side. Flip the beef pieces and cook for another minute until browned but still tender.
- Combine and Finish : Reduce the heat to medium and return the cooked vegetables to the skillet. Stir to combine. Give the prepared stir-fry sauce a quick whisk and pour it into the skillet. Add ¼ cup of cold water to loosen the sauce if needed. Stir everything together and cook for 1–2 minutes until the sauce thickens and evenly coats the beef and vegetables.
- Serve : Remove from heat and serve the stir-fry hot over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.