Beef in Black Bean Sauce Recipe

Introduction

This Beef in Black Bean Sauce is a flavorful and satisfying Chinese-style stir-fry that balances savory fermented black beans with tender, velvety beef. Quick to prepare, it’s perfect for a comforting weeknight dinner served over steamed rice.

Ingredients

• 4 tbsp fermented black beans
• 1 tbsp sesame oil
• 1 tbsp rapeseed oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp Shaoxing Chinese rice wine (or dry sherry)
• 2 tbsp dark soy sauce
• 1 tsp rice vinegar
• 2 tbsp granulated or caster sugar
• ½ tsp ground black pepper
• 180 ml (3/4 cup) chicken or vegetable stock
• 1 tbsp cornflour (cornstarch), mixed with 3 tbsp cold water (slurry)
• 400 g (14 oz) beef steak, sliced into thin strips against the grain
• 1 tsp bicarbonate of soda
• Pinch of salt
• ½ tsp black pepper
• 1 tbsp sesame oil (for cooking)
• 1 tbsp rapeseed, avocado, or other neutral oil (for cooking)
• 1 onion, peeled and chopped into chunky pieces
• 1 red bell pepper, deseeded and chopped into chunky pieces
• 1 green bell pepper, deseeded and chopped into chunky pieces
• Boiled rice, to serve
• Sliced spring onions (scallions), to garnish
• Mixed sesame seeds, to garnish

Instructions

1. Soak the black beans: Place the fermented black beans in a bowl and cover with cold water. Let them soak for one hour.
2. Velvet the beef: Put the beef strips in a bowl and sprinkle with bicarbonate of soda. Rub it well into the meat to coat thoroughly. Cover and refrigerate for 30 minutes.
3. Prepare the beef for cooking: Rinse the beef thoroughly in cold water to remove the bicarbonate, then drain and pat dry with kitchen towels. Set aside in a clean bowl.
4. Make the black bean sauce: After soaking, drain and rinse the black beans well. In a bowl, mash about three-quarters of the beans with a fork, leaving some whole for texture.
5. Cook aromatics and beans: Heat the sesame and rapeseed oil in a small saucepan over medium heat. Add garlic, ginger, and the black beans. Fry for about one minute until fragrant, stirring frequently.
6. Add liquids and seasonings: Stir in the rice wine, dark soy sauce, rice vinegar, sugar, ground black pepper, and stock. Bring to a boil, then simmer for 5 minutes until slightly reduced.
7. Thicken the sauce: Stir in half of the cornflour slurry to thicken. Add more if you prefer a thicker sauce, then turn off the heat.
8. Season the beef: Toss the beef with salt and black pepper to season.
9. Cook the beef and vegetables: Heat the sesame and neutral oil in a wok over high heat. Add the beef and stir-fry for 2–3 minutes until just cooked.
10. Add vegetables: Add the chopped onion, red bell pepper, and green bell pepper. Stir-fry for another 2–3 minutes until slightly softened but still crisp.
11. Combine with sauce: Pour in the black bean sauce and stir-fry for 1–2 minutes until everything is heated through and well coated.
12. Serve: Serve the beef and vegetables over boiled rice. Garnish with sliced spring onions and mixed sesame seeds for extra flavor and texture.

Tips & Variations

• For a vegetarian option, substitute beef with firm tofu or mushrooms and use vegetable stock.
• Velveting the beef with bicarbonate of soda helps keep it tender and juicy when stir-fried.
• Adjust the amount of black bean paste to control the intensity of the sauce’s umami flavor.
• Add chili flakes or fresh chili for a spicy kick if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until piping hot. Adding a splash of water or stock when reheating can help maintain the sauce’s consistency and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What are fermented black beans?

Fermented black beans, also called douchi, are salted and fermented soybeans used in Chinese cooking. They add a rich, salty, and slightly bitter flavor to dishes like this one.

Can I use a different cut of beef?

Yes, tender cuts like sirloin or flank steak work best for stir-frying. Make sure to slice the beef thinly against the grain for tenderness.

Beef in Black Bean Sauce Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

A flavorful Chinese-inspired stir fry featuring tender beef strips cooked in a rich, savory black bean sauce with garlic, ginger, and colorful bell peppers. This quick and easy recipe is perfect for a satisfying dinner served over boiled rice and garnished with spring onions and sesame seeds.

• Author: Nora
• Prep Time: 1 hour 45 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Black Bean Sauce

• 4 tbsp fermented black beans
• 1 tbsp sesame oil
• 1 tbsp rapeseed oil
• 3 cloves minced garlic
• 1 tbsp minced ginger
• 2 tbsp Shaoxing Chinese rice wine (or dry sherry)
• 2 tbsp dark soy sauce
• 1 tsp rice vinegar
• 2 tbsp granulated or caster sugar
• ½ tsp ground black pepper
• 180 ml (3/4 cup) chicken or vegetable stock
• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (slurry)

Beef & Marinade

• 400 g (14 oz) beef steak, sliced thinly against the grain
• 1 tsp bicarbonate of soda
• Pinch salt
• ½ tsp black pepper

Vegetables & Cooking Oils

• 1 tbsp sesame oil
• 1 tbsp rapeseed, avocado, or other neutral oil
• 1 onion, peeled and chopped into chunky pieces
• 1 red bell pepper, deseeded and chopped into chunky pieces
• 1 green bell pepper, deseeded and chopped into chunky pieces

To Serve

• Boiled rice
• Sliced spring onions (scallions)
• Mixed sesame seeds

Instructions

1. Soaking the black beans: Place the fermented black beans in a bowl and cover them with cold water. Let them soak for one hour to rehydrate and mellow their flavor.
2. Velveting the beef: Place the sliced beef in a bowl and sprinkle evenly with bicarbonate of soda. Rub it thoroughly into the meat, then cover and refrigerate for 30 minutes. This tenderizing step will help produce juicy, tender beef strips.
3. Preparing the beef: After 30 minutes, rinse the beef well under cold water to remove excess bicarbonate, drain thoroughly, and pat dry with kitchen towels. Set aside in a bowl ready for cooking.
4. Making the black bean sauce: Drain the soaked black beans and rinse them well. Mash about three-quarters of the beans with a fork, leaving the rest whole for texture. Heat sesame and rapeseed oils in a small saucepan over medium heat. Add garlic, ginger, and black beans and fry for one minute, stirring often until fragrant.
5. Simmering the sauce: Pour in the Shaoxing wine, dark soy sauce, rice vinegar, sugar, black pepper, and stock. Stir to combine, and bring the sauce to a boil. Simmer gently for 5 minutes to reduce and concentrate flavors.
6. Thickening the sauce: Stir in half of the cornflour slurry to thicken. Add more slurry if desired to achieve a thicker consistency, then turn off the heat and set the sauce aside.
7. Cooking the beef and vegetables: Toss the velveted beef in salt and black pepper. Heat both oils in a wok over high heat until shimmering. Add the beef and stir-fry for 2-3 minutes, stirring constantly until beef is just cooked through.
8. Adding vegetables: Add the onion and both bell peppers to the wok, and fry for an additional 2-3 minutes, stirring often, until the vegetables are slightly softened but still crisp.
9. Combining with sauce: Pour the prepared black bean sauce into the wok and stir-fry for 1-2 minutes until heated through and well combined with the beef and vegetables.
10. Serving: Serve the beef in black bean sauce hot over boiled rice, garnished with sliced spring onions and a sprinkle of mixed sesame seeds for added texture and flavor.

Notes

• For tender beef, slice thinly against the grain and velvet with bicarbonate of soda.
• Soaking fermented black beans reduces their saltiness and enhances flavor integration.
• The sauce thickness can be adjusted by adding more or less cornflour slurry.
• Shoaxing Chinese rice wine can be substituted with dry sherry if unavailable.
• This dish is best served immediately to retain the beef’s tenderness and the vegetables’ crunch.

Keywords: Beef in black bean sauce, Chinese beef stir fry, fermented black beans, quick Chinese dinner, velveted beef recipe