Beef in Black Bean Sauce Recipe

Introduction

Beef in black bean sauce is a classic Chinese stir-fry dish bursting with savory, umami flavors. Tender slices of beef combine with fermented black beans and crisp vegetables for a quick and satisfying meal. It’s perfect served over steamed white rice for a comforting dinner.

Ingredients

• 1/2 cup (75g) preserved black beans (salted black beans, fermented black beans)
• 400g/14 oz beef rump steak (or 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)
• 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, not yellow)
• 1 tbsp light soy sauce
• 2 tsp white sugar
• 2 tbsp cornflour/cornstarch (20g)
• 1 cup water
• White rice, to serve

Instructions

1. Step 1: Prepare the marinade by mixing all ingredients except the sesame oil in a bowl. Add the beef slices and stir to coat evenly. Then add the sesame oil and mix again. Refrigerate and marinate for 1 hour.
2. Step 2: Soak the preserved black beans in a bowl of water for 30 minutes to 1 hour, then drain.
3. Step 3: Make the sauce by combining 2 tsp cornflour, 1 tbsp light soy sauce, and 2 tsp sugar in a small bowl. Stir in 1 cup water until smooth and set aside.
4. Step 4: Heat the oil in a wok or non-stick pan over high heat. Stir-fry the marinated beef for about 30 seconds until the color changes to brown. Remove the beef with a slotted spoon and set aside.
5. Step 5: Discard all but 3 tablespoons of oil from the wok, then return it to high heat. Add the soaked black beans and stir for 20 seconds, followed by the minced garlic for 10 seconds.
6. Step 6: Add the onion and capsicum pieces to the wok and cook for 1 minute until slightly softened.
7. Step 7: Return the beef and any juices to the wok. Toss for 1 minute. Pour the Chinese cooking wine around the wok edges and toss for another 30 seconds.
8. Step 8: Pour in the prepared sauce and stir continuously. Let it bubble for about 1 minute until the sauce thickens, becomes shiny, and coats the beef and vegetables.
9. Step 9: Transfer the beef in black bean sauce to a serving bowl and serve immediately with steamed white rice.

Tips & Variations

• Use thinly sliced beef rump or sirloin for quick cooking and tenderness.
• Toast the black beans in the wok before adding garlic to deepen their flavor.
• Substitute green capsicum with red or yellow peppers for a sweeter touch.
• Add a pinch of chili flakes if you prefer a spicy kick.
• For a lighter oil, use canola or vegetable oil instead of peanut oil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until warmed through. The vegetables may become softer upon reheating, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of preserved black beans?

Dried black beans are not a suitable substitute as preserved black beans are fermented and salted, providing a distinct umami flavor. Use preserved black beans specifically for authentic taste.

What is the purpose of baking soda in the recipe?

Baking soda helps tenderize the beef by breaking down proteins, resulting in a more tender and silky texture after cooking.

Beef in Black Bean Sauce Recipe

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★★★★★

4.9 from 74 reviews

A classic Chinese stir-fry featuring tender beef rump steak cooked with preserved black beans, vibrant vegetables, and a rich, savory sauce made from soy, oyster sauce, and a hint of sweetness. This quick and flavorful dish is perfect served over steamed white rice for a satisfying meal.

• Author: Tara
• Prep Time: 1 hour 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef and 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 white sugar
• 2 tsp cornflour/cornstarch
• 1/4 tsp baking soda (bi-carbonate)
• 1 tbsp sesame oil (toasted)

Vegetables and Aromatics

• 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 (75g) preserved black beans (salted black beans, fermented black beans)

Sauce

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 cup water
• 2 tbsp cornflour/cornstarch (20g)

Cooking Oils and Wine

• 1/2 cup peanut oil (or vegetable, canola oil)
• 1 tbsp Chinese cooking wine (shaoxing wine)

To Serve

• White rice

Instructions

1. Marinate Beef: In a bowl, combine all marinade ingredients except the sesame oil (light soy sauce, dark soy sauce, sugar, cornflour, baking soda). Add thinly sliced beef and mix well to coat. Then add sesame oil and mix again. Refrigerate for 1 hour to allow the flavors to penetrate the beef.
2. Soak Black Beans: Place preserved black beans in a medium bowl and cover with water. Soak for 30 minutes to 1 hour, then drain thoroughly to soften and reduce saltiness.
3. Prepare Sauce: In a jug or small bowl, whisk together cornflour, light soy sauce, oyster sauce, sugar, and water until smooth and lump-free. Set aside.
4. Cook Beef: Heat peanut oil in a wok or non-stick pan over high heat. Add marinated beef and stir-fry (toss) for about 30 seconds until beef changes color from red to brown but not fully cooked through. Remove beef from wok with a slotted spoon and set aside on a plate.
5. Clean Wok Oil: Discard most of the oil in the wok, leaving approximately 3 tablespoons for cooking the aromatics and vegetables.
6. Cook Aromatics and Vegetables: Return wok to high heat. Add drained black beans and stir-fry for 20 seconds to release their aroma. Add minced garlic and stir for 10 seconds. Add chopped onion and green capsicum; stir-fry together for about 1 minute until slightly softened but still crisp.
7. Return Beef to Wok: Add the cooked beef back into the wok along with any juices collected on the plate. Toss and stir for 1 minute to combine.
8. Add Cooking Wine: Pour Chinese cooking wine around the sides of the wok, letting it flow down to the beef mixture. Toss and stir for 30 seconds to deglaze the wok and enhance flavor.
9. Add Sauce and Thicken: Pour the prepared sauce into the wok. Stir continuously and allow the sauce to come to a gentle bubble. Cook for about 1 minute or until the sauce thickens, becomes shiny, and evenly coats the beef and vegetables.
10. Serve: Transfer the beef in black bean sauce to a serving bowl and serve immediately with steamed white rice for a delicious, hearty meal.

Notes

• Use thinly sliced beef rump steak or top sirloin for tender texture; slicing very thin helps with quick cooking.
• Preserved black beans are salted fermented black soybeans; soaking them reduces saltiness and softens the beans.
• Toast sesame oil is brown in color and has a nutty aroma; avoid using untoasted pale yellow sesame oil for best flavor.
• Chinese cooking wine (shaoxing wine) adds depth; if unavailable, dry sherry is a good substitute.
• Discard excess oil after cooking beef to avoid greasy sauce and control richness.
• Cornflour is used both in the marinade and sauce to tenderize meat and thicken the sauce.
• Cook over high heat to achieve quick stir-fry technique, retaining crispness of vegetables.

Keywords: beef in black bean sauce, Chinese beef stir-fry, black bean beef recipe, quick beef stir-fry, preserved black beans, Chinese cooking wine, wok beef recipe