Beef in Black Bean Sauce Recipe

Introduction

Beef in black bean sauce is a classic Chinese stir-fry that combines tender beef with the rich, salty flavor of fermented black beans. This dish is quick to prepare and perfect for a satisfying weeknight dinner served over steamed rice.

Ingredients

• 1/2 cup (75g) preserved black beans (salted or fermented black beans)
• 400g (14 oz) beef rump steak (top sirloin), thinly sliced 3mm (0.1″)
• 1 medium brown onion, cut into 2.5cm (1″) squares
• 1 medium green capsicum (bell pepper), cut into 2.5cm (1″) squares
• 1 tbsp garlic, finely minced (~4 cloves)
• 1/2 cup peanut oil (or vegetable, canola oil)
• 1 tbsp Chinese cooking wine (shaoxing wine)
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tsp cornflour (cornstarch)
• 1/4 tsp baking soda (bi-carbonate)
• 1 tbsp toasted sesame oil (brown sesame oil)
• 1 tbsp light soy sauce
• 2 tsp white sugar
• 2 tbsp cornflour (20g)
• 1 cup water
• White rice, for serving

Instructions

1. Step 1: In a bowl, mix all marinade ingredients except the sesame oil. Add the sliced beef and toss to coat thoroughly. Stir in the sesame oil last, then cover and refrigerate for 1 hour.
2. Step 2: Soak the preserved black beans in a bowl of water for 30 minutes to 1 hour, then drain well.
3. Step 3: Prepare the sauce by mixing 2 tsp cornflour, 1 tbsp light soy sauce, 2 tsp sugar, and 1 cup water in a jug or small bowl until smooth. Set aside.
4. Step 4: Heat the peanut oil in a wok or non-stick pan over high heat. Add the marinated beef and stir-fry for 30 seconds until it changes color from red to brown. Remove beef with a slotted spoon and set aside.
5. Step 5: Discard all but 3 tablespoons of oil from the wok. Return to high heat and add the soaked black beans. Stir-fry for 20 seconds, then add garlic and stir for another 10 seconds.
6. Step 6: Add the onion and capsicum to the wok and cook for 1 minute, stirring frequently.
7. Step 7: Return the beef along with any juices to the wok. Toss for 1 minute. Pour the Chinese cooking wine around the wok sides so it flows onto the beef, and stir for 30 seconds.
8. Step 8: Pour the prepared sauce into the wok. Stir continuously and cook until the sauce bubbles, thickens, and coats the beef evenly, about 1 minute.
9. Step 9: Transfer the beef and vegetables to a serving bowl and serve hot with steamed white rice.

Tips & Variations

• Use thinly sliced beef for quick cooking and tender results. Freezing the meat slightly before slicing makes it easier to cut thinly.
• Substitute green capsicum with red or yellow bell peppers for a sweeter flavor and vibrant color.
• Adjust the amount of black beans according to your taste, but be mindful of their saltiness.
• For extra heat, add a pinch of crushed chili flakes during cooking.
• If you can’t find Chinese cooking wine, dry sherry is a suitable substitute.

Storage

Store leftover beef in black bean sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use other tender cuts like flank steak or sirloin. Just be sure to slice the beef thinly across the grain to keep it tender.

How do I prepare preserved black beans if they are very salty?

Soaking the black beans in water for at least 30 minutes before cooking helps reduce their saltiness and soften their texture.

Beef in Black Bean Sauce Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This classic Beef in Black Bean Sauce recipe combines tender thinly sliced beef rump steak with the bold umami flavors of preserved black beans, garlic, and a savory soy-based sauce. Marinated for an hour and quickly stir-fried with crunchy capsicum and onions, this dish delivers a perfect balance of rich, salty, and slightly sweet notes. Best served hot over steamed white rice, it’s a quick and flavorful meal inspired by traditional Chinese cuisine.

• Author: zara
• Prep Time: 1 hr 15 mins
• Cook Time: 10 mins
• Total Time: 1 hr 25 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Marinade

• 400g/14 oz beef rump steak (top sirloin), thinly sliced 3mm / 0.1″
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tsp cornflour/cornstarch
• 2 tsp white sugar
• 1/4 tsp baking soda (bi-carbonate)
• 1 tbsp sesame oil (toasted)

Main Ingredients

• 1/2 cup (75g) preserved black beans (salted, fermented black beans)
• 1 brown onion, medium size, cut into 2.5cm/1″ squares
• 1 green capsicum (bell pepper), medium size, cut into 2.5cm/1″ squares
• 1 tbsp garlic, finely minced (~4 cloves)
• 1/2 cup peanut oil (or vegetable, canola oil)
• 1 tbsp Chinese cooking wine (Shaoxing wine)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp cornflour/cornstarch (20g)
• 1 cup water
• Steamed white rice, to serve

Instructions

1. Marinate the beef: In a bowl, mix the marinade ingredients except the sesame oil (light soy sauce, dark soy sauce, cornflour, sugar, baking soda). Add the thinly sliced beef and mix thoroughly to coat the meat well. Next, add the toasted sesame oil and mix again. Refrigerate and allow to marinate for 1 hour.
2. Soak the preserved black beans: Place the preserved black beans in a medium bowl and cover with water. Let them soak for 30 minutes to 1 hour to soften and reduce excess saltiness. Drain once soaked.
3. Prepare the sauce: In a jug or small bowl, combine the cornflour, light soy sauce, and sugar. Stir until lump free, then gradually mix in the water. Set this sauce mixture aside.
4. Cook the beef: Heat the peanut oil in a wok or large non-stick pan over high heat. Add the marinated beef and stir-fry quickly for about 30 seconds until the beef changes color from red to brown. Remove the beef using a slotted spoon and set aside on a plate, keeping any juices.
5. Prepare the vegetables and aromatics: Discard all but 3 tablespoons of the oil from the wok. Return the wok to high heat and add the soaked black beans; stir-fry for 20 seconds. Add the minced garlic and stir for 10 seconds until fragrant. Then add the chopped onion and green capsicum and cook for 1 minute until slightly softened but still crisp.
6. Combine beef back in: Return the cooked beef and any accumulated juices to the wok. Toss and stir-fry for 1 minute to combine flavors.
7. Add cooking wine: Pour the Chinese cooking wine around the sides of the wok so it flows into the beef and vegetables. Toss the mixture for an additional 30 seconds to allow the alcohol to cook off and flavors to meld.
8. Thicken with sauce: Pour the prepared sauce mixture into the wok. Stir well and let it bubble for about 1 minute, or until the sauce thickens and coats the beef and vegetables evenly with a glossy finish.
9. Serve: Transfer the beef in black bean sauce to a serving bowl and serve immediately with freshly steamed white rice.

Notes

• Preserved black beans are salted, fermented black soybeans that add deep umami flavor; rinsing and soaking reduces excess salt and softens them.
• Thinly slicing the beef rump steak ensures quick cooking and tender results.
• Use toasted sesame oil for a richer, nutty aroma; avoid untoasted (yellow) sesame oil.
• High heat stir-frying allows the beef to sear quickly and keeps vegetables crisp.
• If Shaoxing wine is unavailable, dry sherry can be a substitute.
• Discard most of the oil after cooking the beef to avoid greasy texture but keep enough for flavor.
• The baking soda in marinade tenderizes the beef for a softer texture.

Keywords: Beef in black bean sauce, Chinese beef recipes, stir-fry beef, savory beef dish, black bean beef, quick Chinese dinner