Beef and Black Bean Sauce
Elevate your stir-fry game with this savory and aromatic Beef and Black Bean Sauce recipe! Tender slices of marinated beef sirloin are perfectly seared to seal in their juices, then stir-fried alongside vibrant bell peppers, onions, and warming notes of garlic and ginger. The star of the dish is the rich and umami-packed black bean sauce, enhanced with oyster sauce, dark soy, and a hint of sesame oil for depth and complexity. Thicken the glossy sauce to perfection, ensuring every bite bursts with bold flavor. Quick and easy to prepare in just 35 minutes, this restaurant-quality dish pairs beautifully with steamed rice or noodles, making it a weeknight favorite that's perfect for satisfying your cravings for authentic Chinese cuisine.
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Recipe Information
Ingredients
- 450 grams beef sirloin
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves
- 1 thumb-sized piece ginger
- 1 medium onion
- 1 large red bell pepper
- 1 large green bell pepper
- 3 tablespoons black bean sauce
- 1 tablespoon oyster sauce
- 100 milliliters beef stock
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 pieces spring onions
- 0.5 teaspoons white pepper
- 4 servings cooked rice or noodles (for serving)
Instructions
Slice the beef sirloin thinly against the grain into bite-sized pieces.
In a bowl, mix the beef slices with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable oil. Allow to marinate for 15 minutes.
Finely chop the garlic, peel and julienne the ginger, and slice the onion into thin wedges.
Deseed and slice the bell peppers into thin strips. Cut the spring onions into 1-inch pieces and set aside.
In a small bowl, combine the black bean sauce, oyster sauce, dark soy sauce, beef stock, sugar, white pepper, and sesame oil.
Heat a wok or large frying pan over high heat and add the remaining 1 tablespoon of vegetable oil.
Add the marinated beef in batches and sear for about 1-2 minutes until browned but not fully cooked. Remove and set aside.
Reduce the heat to medium and add the garlic, ginger, and onion to the wok. Stir-fry for about 1 minute until fragrant.
Increase the heat to high, then add the sliced bell peppers and stir-fry for 2-3 minutes until they begin to soften.
Return the beef to the wok and pour in the black bean sauce mixture. Stir well to coat everything evenly.
Dissolve the remaining 1 tablespoon of cornstarch in 2 tablespoons of water and add it to the wok. Stir until the sauce thickens and everything is well combined.
Add the spring onions, toss briefly, and remove from heat.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
