Beef in Black Bean Sauce Recipe

Introduction

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

Ingredients

• 1/2 cup (75g) preserved black beans (salted, 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 (about 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
• 2 tsp white sugar
• 2 tbsp cornflour (20g)
• 1 cup water
• White rice, for serving

Instructions

1. Step 1: Marinate the beef by mixing all marinade ingredients except the sesame oil in a bowl. Add the beef slices and mix to coat. Then add the sesame oil and mix again. Refrigerate and marinate for 1 hour.
2. Step 2: Soak the preserved black beans in water in a medium bowl for 30 minutes to 1 hour, then drain.
3. Step 3: Prepare the sauce by combining 2 tsp cornflour, light soy sauce, dark soy sauce, oyster sauce, white sugar, and water in a jug or small bowl. Mix until smooth and set aside.
4. Step 4: Heat oil in a wok or non-stick pan over high heat. Add the marinated beef and stir-fry for 30 seconds until the beef changes color from red 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 to high heat.
6. Step 6: Add the black beans to the wok and stir-fry for 20 seconds, followed by adding the garlic and stir-fry for 10 seconds.
7. Step 7: Add the onion and capsicum to the wok and cook for 1 minute until slightly softened.
8. Step 8: Return the beef and any juices back to the wok. Toss and cook for 1 minute. Pour the Chinese cooking wine around the edges and toss for another 30 seconds.
9. Step 9: Pour the prepared sauce into the wok. Stir continuously and cook for about 1 minute until the sauce thickens, becomes shiny, and coats the beef and vegetables beautifully.
10. Step 10: Transfer to a serving bowl and serve immediately with steamed white rice.

Tips & Variations

• For a spicier kick, add sliced fresh chili or a dash of chili oil when stir-frying the garlic.
• Substitute beef rump with flank steak or sirloin for a leaner option; slice thinly across the grain for tenderness.
• Use vegetable oil if peanut oil is not available, but peanut oil adds a nice flavor.
• If you can’t find preserved black beans, look for fermented black bean paste as an alternative, adjusting quantity to taste.
• To add extra crunch, toss in sliced water chestnuts or bamboo shoots along with the vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. The sauce may thicken after refrigeration; add a splash of water when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What are preserved black beans and where can I buy them?

Preserved black beans are fermented and salted soybeans commonly used in Chinese cooking for their strong, savory flavor. They are usually sold in jars or cans in Asian grocery stores or online.

Can I prepare this dish ahead of time?

Yes, marinate the beef and soak the black beans ahead of time. You can also prepare the sauce in advance. Cook the dish fresh before serving for the best texture and flavor.

Beef in Black Bean Sauce Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

A classic Chinese stir-fry dish featuring tender beef rump steak cooked with preserved black beans, colorful capsicum, and onions in a savory, thick black bean sauce. This flavorful dish is quick to prepare yet deeply satisfying, perfect served over steamed white rice for a comforting, restaurant-quality meal at home.

• Author: Bella
• 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″
• 1/4 tsp baking soda (bi-carbonate)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp cornflour / cornstarch
• 1 tbsp sesame oil (toasted brown)
• 2 tsp white sugar

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 fermented black beans)

Sauce and Cooking Liquids

• 1 tbsp Chinese cooking wine (shaoxing wine)
• 1 tbsp light soy sauce
• 2 tbsp cornflour/cornstarch (20g)
• 1 cup water

Oils for Cooking

• 1/2 cup peanut oil (or vegetable, canola oil)

Serving

• White rice

Instructions

1. Marinate the Beef: Mix all marinade ingredients except sesame oil in a bowl. Add the thinly sliced beef and coat thoroughly. Then add the sesame oil and mix again. Refrigerate and allow the beef to marinate for 1 hour to tenderize and absorb flavors.
2. Soak the Preserved Black Beans: Place the salted black beans in a medium bowl and cover them with water. Let them soak for 30 minutes to 1 hour to soften and reduce excess salt. Drain after soaking.
3. Prepare the Sauce: In a small jug or bowl, combine cornflour, soy sauce, and white sugar. Stir until smooth and lump-free. Slowly add water and mix thoroughly. Set aside.
4. Cook the Beef: Heat peanut oil in a wok or non-stick pan over high heat. Add the marinated beef and toss quickly for about 30 seconds until it changes color from red to brown. Remove the beef with a slotted spoon and set aside on a plate.
5. Adjust the Oil: Carefully pour out most of the oil from the wok, leaving about 3 tablespoons for cooking the aromatics and vegetables.
6. Cook Aromatics and Vegetables: Return the wok to high heat. Add the soaked black beans and stir for 20 seconds. Add minced garlic and stir for 10 seconds. Toss in the onion and capsicum, stir-frying them together for 1 minute until slightly softened but still crisp.
7. Return the Beef: Add the beef back to the wok, including any juices on the plate. Toss for 1 minute to mix with vegetables.
8. Add Cooking Wine: Pour Chinese cooking wine around the sides of the wok so it flows onto the beef mixture. Toss everything continuously for 30 seconds to allow alcohol to evaporate and flavor to deepen.
9. Finish with Sauce: Pour the prepared sauce into the wok. Stir and allow the mixture to bubble 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 pair with freshly steamed white rice for a delicious meal.

Notes

• Preserved black beans are fermented salted black soybeans that add umami depth; soak beforehand to reduce excess saltiness.
• Use lean cuts like rump steak or top sirloin and slice thinly for quick cooking and tenderness.
• Minced garlic should be finely chopped to release aroma without burning quickly.
• Peanut oil has a high smoke point ideal for stir-frying; substitute vegetable or canola oil if needed.
• Shaoxing cooking wine enhances the flavor but can be omitted or replaced with dry sherry if unavailable.
• Light soy sauce provides saltiness and color; dark soy sauce adds deeper color and savoriness.
• Baking soda in beef marinade helps tenderize the meat by breaking down proteins.
• Adjust cooking times quickly as the stir-fry process is fast to maintain crisp textures.

Keywords: beef black bean sauce, Chinese stir fry, preserved black beans, beef rump steak recipe, quick stir fry, Chinese cooking wine, oyster sauce stir fry