Make a quick and flavorful Chinese stir-fry at home with this beef in black bean sauce recipe. Tender beef strips are cooked with garlic, ginger, and bell peppers in a rich fermented black bean sauce. This takeaway-style dish is ideal for busy weeknights and pairs perfectly with steamed rice. Includes tips for tenderizing beef and using traditional ingredients like Shaoxing wine and dark soy sauce.

This classic Chinese stir-fry features tender strips of beef tossed in a rich, umami-packed fermented black bean sauce. Balanced with ginger, garlic, and colorful bell peppers, it’s a flavorful dish that’s quick to prepare and perfect for a weeknight dinner.

Ingredients

For the Black Bean Sauce

4 tbsp fermented black beans
1 tbsp sesame oil
1 tbsp rapeseed oil
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp Shaoxing rice wine (or dry sherry)
2 tbsp dark soy sauce
1 tsp rice vinegar
2 tbsp granulated sugar
½ tsp ground black pepper
180 ml (¾ cup) chicken or vegetable stock
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (slurry)

For the Beef

400 g (14 oz) beef steak, sliced thinly against the grain
1 tsp bicarbonate of soda
Pinch of salt
½ tsp black pepper
1 tbsp sesame oil
1 tbsp neutral oil (rapeseed, avocado, etc.)

Vegetables

1 onion, chopped into chunks
1 red bell pepper, deseeded and chopped
1 green bell pepper, deseeded and chopped

To Serve

Boiled rice
Sliced spring onions (scallions)
Mixed sesame seeds

Instructions

1. Soak the Black Beans

Place the fermented black beans in a bowl and cover with cold water. Let soak for 1 hour. After soaking, drain, rinse thoroughly, and lightly mash about ¾ of the beans with the back of a fork.

2. Velvet the Beef

Place the sliced beef in a bowl and sprinkle over the bicarbonate of soda. Toss to coat evenly. Cover and refrigerate for 30 minutes. Rinse well under cold water, drain, and pat dry with kitchen paper. Set aside.

3. Prepare the Sauce

Heat the sesame and rapeseed oil in a small saucepan over medium heat. Add the minced garlic, ginger, and black beans. Stir-fry for 1 minute until fragrant. Add Shaoxing wine, soy sauce, vinegar, sugar, black pepper, and stock. Bring to a boil, then simmer for 5 minutes. Stir in half the cornflour slurry to thicken the sauce; add more if needed. Remove from heat.

4. Stir-Fry the Beef and Vegetables

Sprinkle the beef with a pinch of salt and pepper. Heat sesame oil and neutral oil in a wok over high heat. Add the beef and stir-fry for 2–3 minutes until just cooked. Add the onion and bell peppers. Stir-fry for another 2–3 minutes until slightly softened.

5. Combine

Pour the black bean sauce over the beef and vegetables. Stir-fry for 1–2 minutes, until the sauce is heated through and coats everything well.

6. Serve

Serve hot over boiled rice. Garnish with sliced spring onions and sesame seeds.

Tips

Slice the beef thinly against the grain for maximum tenderness.
Velveting with bicarbonate of soda helps achieve the soft texture typical of takeout-style beef.
Stir the sauce regularly while simmering to avoid sticking or burning.
Adjust the thickness of the sauce to your preference by adding more or less of the cornflour slurry.

Variations and Substitutions

Protein: Substitute chicken, pork, or tofu for the beef.
Vegetables: Add mushrooms, baby corn, or snap peas for more variety.
Gluten-free: Use tamari or a gluten-free soy sauce alternative.
Spicy version: Add a chopped red chili or a dash of chili oil for heat.

FAQs

What are fermented black beans?
They’re salted and fermented soybeans, commonly used in Chinese cuisine. Not to be confused with canned black beans.

Can I make this ahead of time?
Yes. You can prepare the sauce and velvet the beef ahead. Stir-fry everything just before serving for best results.

Do I have to velvet the beef?
Velveting improves texture, but if you’re short on time, skip it and use tender cuts like sirloin or flank steak.

Serving Suggestions

Serve with plain steamed jasmine rice or egg-fried rice.
Pair with stir-fried greens like bok choy or Chinese broccoli.
A light soup or a cucumber salad works well as a refreshing starter.

Why You’ll Love This Recipe

Packed with rich, bold Chinese flavors.
Fast, easy, and perfect for weeknight cooking.
Better than takeout and made with fresh ingredients.
Customizable with different proteins and vegetables.