Beef in Black Bean Sauce is a classic Cantonese stir-fry that’s bursting with savory, umami-rich flavors. Tender slices of beef are wok-tossed with aromatic garlic, crisp bell peppers, and pungent fermented black beans in a luscious, glossy sauce. This dish is quick, easy to prepare, and a guaranteed crowd-pleaser.
Why You Will Love This Recipe
This Beef in Black Bean Sauce recipe offers a harmonious blend of textures and tastes. The beef is melt-in-your-mouth tender thanks to a simple yet effective marinade. The black beans add a unique fermented flavor that’s salty, savory, and slightly sweet. When combined with the crisp-tender vegetables and the rich, glossy sauce, every bite is an explosion of deliciousness. It’s a restaurant-quality meal that you can easily make at home in under 30 minutes. Plus, this recipe is customizable – feel free to add other vegetables like mushrooms or snow peas for added nutrients and flavor.
Ingredients:
- 400g (14 oz) beef rump steak, thinly sliced
- 1/2 cup preserved salted black beans (fermented black soybeans)
- 1 brown onion, cut into 1-inch squares
- 1 green bell pepper, cut into 1-inch squares
- 4 garlic cloves, finely minced
- 1/2 cup peanut oil (or canola/vegetable oil)
- 1 tbsp Chinese cooking wine (Shaoxing wine)
Tenderising Marinade:
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp cornflour (cornstarch)
- 1/4 tsp baking soda
- 1 tbsp toasted sesame oil
Sauce:
- 1 tbsp light soy sauce
- 2 tsp white sugar
- 2 tbsp cornflour
- 1 cup water
Preparation:
Step 1: Prepare the Beef: In a bowl, combine all marinade ingredients except sesame oil. Mix well to ensure the cornflour and baking soda are fully dissolved. Add the thinly sliced beef to the marinade and mix until each piece is evenly coated. Finally, add the sesame oil and stir to coat the beef. Cover the bowl and marinate in the refrigerator for at least 1 hour, or up to 4 hours for best results. The longer the beef marinates, the more tender it will become.
Step 2: Prepare the Black Beans: Place the preserved black beans in a small bowl and cover with water. Let them soak for 30–60 minutes. This soaking process helps to remove excess salt and soften the beans, enhancing their flavor and texture. After soaking, drain the black beans thoroughly and set them aside.
Step 3: Prepare the Sauce: In a separate small bowl, whisk together the light soy sauce, white sugar, cornflour, and water until the cornflour is completely dissolved and the mixture is smooth. This ensures that the sauce will thicken evenly when cooked. Set the sauce aside.
Step 4: Prepare the Vegetables: Cut the brown onion into 1-inch squares and the green bell pepper into similar-sized pieces. Finely mince the garlic cloves. Having all the ingredients prepped and ready to go before you start cooking is crucial for a successful stir-fry.
Step 5: Cooking the Beef: Heat a wok or large skillet over high heat. Add peanut oil (or canola/vegetable oil) and heat until it shimmers. Carefully add the marinated beef to the wok in a single layer, being careful not to overcrowd the pan. Shallow-fry the beef for about 30 seconds, or until it is browned on all sides but still slightly pink inside. Remove the beef from the wok and set it aside.
Step 6: Cooking the Aromatics: Discard most of the oil from the wok, leaving about 3 tablespoons. Add the soaked and drained black beans and stir-fry for 20 seconds, allowing their flavor to release. Add the minced garlic and cook for another 10 seconds, until fragrant. Be careful not to burn the garlic.
Step 7: Cooking the Vegetables: Toss in the onion and bell pepper; stir-fry for 1 minute, until they are slightly softened but still crisp-tender.
Step 8: Combining and Saucing: Return the cooked beef to the wok. Toss everything together for about 30 seconds to combine. Pour the Chinese cooking wine (Shaoxing wine) around the edges of the wok to deglaze, adding depth of flavor.
Step 9: Finishing the Dish: Pour the sauce mixture into the wok. Stir continuously and cook for 1 minute, or until the sauce has thickened and become glossy. The sauce should coat the beef and vegetables evenly.
Step 10: Serve Immediately: Serve the Beef in Black Bean Sauce hot, immediately after cooking, with steamed rice. Garnish with sliced green onions or a sprinkle of sesame seeds, if desired.
COOKING Rating:
Easy
Serving Suggestions:
Serve hot with steamed rice, quinoa, or noodles. A side of stir-fried greens like bok choy or gai lan complements the dish perfectly. For an extra touch of flavor, garnish with sliced green onions or sesame seeds.
Tips:
- To ensure tender beef, slice it thinly against the grain.
- Marinating the beef for at least an hour is crucial for tenderizing it and infusing it with flavor.
- Don’t overcrowd the wok when frying the beef, as this will lower the temperature and result in steamed, rather than stir-fried, beef. Work in batches if necessary.
- Have all your ingredients prepped and ready before you start cooking, as stir-frying is a fast process.
- Adjust the amount of sugar in the sauce to your preference.
- If you don’t have Shaoxing wine, you can substitute dry sherry or chicken broth.
Prep Time:
20 minutes (plus marinating time)
Cook Time:
10 minutes
Total Time:
30 minutes (plus marinating time)
Nutritional Information:
(Approximate, per serving)
Calories: 450
Protein: 35g
Sodium: 800mg
Conclusion
Beef in Black Bean Sauce is a flavorful and satisfying dish that’s perfect for a quick weeknight meal or a special occasion. With its tender beef, crisp vegetables, and rich, umami-packed sauce, it’s a guaranteed hit. This recipe is easy to customize to your liking, so feel free to experiment with different vegetables or spices. Enjoy!
5 Questions and Answers About This Recipe
Question 1: Can I use a different cut of beef?
Answer: Yes, you can use other cuts of beef, but make sure they are tender and suitable for stir-frying. Sirloin, flank steak, or even beef tenderloin would work well. Just be sure to slice the beef thinly against the grain for maximum tenderness.
Question 2: Can I make this dish vegetarian?
Answer: Absolutely! To make this dish vegetarian, substitute the beef with firm tofu, tempeh, or a mix of mushrooms. Ensure that you press the tofu to remove excess water before marinating it in a similar marinade as the beef. Adjust the cooking time accordingly, as tofu and mushrooms cook differently than beef.
Question 3: What if I can’t find preserved black beans?
Answer: Preserved black beans are a key ingredient in this dish, providing a unique umami flavor. If you can’t find them, you can try substituting with black bean garlic sauce or black bean paste, which are available in most Asian grocery stores. However, the flavor will be slightly different, so adjust the amount to your preference.
Question 4: Can I add other vegetables to this recipe?
Answer: Yes, you can definitely add other vegetables to this recipe to customize it to your liking. Some great additions would be mushrooms, snow peas, carrots, broccoli, or water chestnuts. Just be sure to adjust the cooking time accordingly to ensure that the vegetables are cooked to your desired level of crispness.
Question 5: How long can I store leftovers?
Answer: Leftover Beef in Black Bean Sauce can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to use a skillet or wok over medium heat, adding a splash of water or broth if necessary to prevent it from drying out. You can also reheat it in the microwave, but the texture may be slightly softer.
