Beef in Black Bean Sauce

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Adding in Chinese broccoli to this stir-fry provides a great crunchy texture and pairs well with the beef. Serve this dish over rice.

Difficulty: Easy

Hands-on: 25 minutesTotal: 40 minutes

Serves: 4

Ingredients

  • 1 lb. flank steak
  • 1 Tbsp. dark soy sauce
  • 2 Tbsp. Chinese rice wine, divided
  • 3 Tbsp. peanut oil, divided
  • 1½ tsp. cornstarch
  • 1 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1 small fresh chili pepper, seeded and finely chopped
  • ½ medium green bell pepper, seeded and cut into thin strips
  • ½ medium red bell pepper, seeded and cut into thin strips
  • 1 Tbsp. black bean sauce
  • 1 tsp. granulated sugar

Directions

  • Cut the flank steak across the grain into thin strips about 1½" long. Place the beef strips in a bowl and add the dark soy sauce, 1 tablespoon rice wine, 1½ teaspoons oil, and cornstarch. Marinate the beef for 15 minutes.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds.
  • Add the beef. Let sear (brown) briefly, then stir-fry the beef, stirring and moving it around the pan for 2 minutes or until it is nearly cooked. Remove and drain in a colander or on paper towels.
  • Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the chopped chili. Stir-fry for 10 seconds.
  • Add the green bell pepper. Stir-fry for 1 minute, then add the red bell pepper. Stir in 1 tablespoon rice wine while the peppers are stir-frying. Stir in the black bean sauce.
  • Add the beef back into the pan. Stir in the sugar. Stir-fry for 1–2 more minutes to blend all the flavors. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. flank steak
  • 1 Tbsp. dark soy sauce
  • 2 Tbsp. Chinese rice wine, divided
  • 3 Tbsp. peanut oil, divided
  • 1½ tsp. cornstarch
  • 1 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1 small fresh chili pepper, seeded and finely chopped
  • ½ medium green bell pepper, seeded and cut into thin strips
  • ½ medium red bell pepper, seeded and cut into thin strips
  • 1 Tbsp. black bean sauce
  • 1 tsp. granulated sugar

Directions

  • Cut the flank steak across the grain into thin strips about 1½" long. Place the beef strips in a bowl and add the dark soy sauce, 1 tablespoon rice wine, 1½ teaspoons oil, and cornstarch. Marinate the beef for 15 minutes.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds.
  • Add the beef. Let sear (brown) briefly, then stir-fry the beef, stirring and moving it around the pan for 2 minutes or until it is nearly cooked. Remove and drain in a colander or on paper towels.
  • Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the chopped chili. Stir-fry for 10 seconds.
  • Add the green bell pepper. Stir-fry for 1 minute, then add the red bell pepper. Stir in 1 tablespoon rice wine while the peppers are stir-frying. Stir in the black bean sauce.
  • Add the beef back into the pan. Stir in the sugar. Stir-fry for 1–2 more minutes to blend all the flavors. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat12g
Saturated Fat4g
Cholesterol45mg
Sodium100mg
Total Carbohydrate7g
Dietary Fiber1g
Sugars4g
Protein25g