Stir-Fried Beef with Black Bean Sauce and Bell Peppers
A classic Chinese-American stir-fry featuring tender flank steak and crisp bell peppers coated in a savory black bean sauce. The fermented black beans provide deep umami flavor while garlic and oyster sauce add richness. Perfect for busy weeknight dinners when you want restaurant-quality results at home. The key is high heat and quick cooking to maintain the vegetables' crunch and the beef's tenderness.
Ingredients
- 1 pound flank steak, thinly sliced
- 2 tablespoons black beans, minced
- 3 cloves garlic, minced
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 onion, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar(optional)
- ½ cup beef broth
- 1 teaspoon cornstarch
Instructions
- 1
Slice the flank steak thinly against the grain
- 2
Combine minced black beans, garlic, soy sauce, oyster sauce, and sugar in a small bowl
- 3
Heat vegetable oil in wok over high heat and stir-fry beef until no longer pink
- 4
Remove beef and set aside
- 5
Add more oil to wok and stir-fry bell peppers and onion until tender-crisp
- 6
Return beef to wok with vegetables
- 7
Pour black bean sauce mixture over beef and vegetables
- 8
Stir cornstarch into beef broth and add to wok
- 9
Cook until sauce thickens to desired consistency
- 10
Garnish with chopped green onions and serve hot over steamed rice
Tips
Slice beef against the grain for maximum tenderness and easier chewing
Keep wok temperature high throughout cooking to achieve proper wok hei flavor
Have all ingredients prepped before starting as stir-frying moves quickly
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Slice beef and vegetables up to 1 day ahead, store separately
Serve immediately over steamed rice while hot for best texture
Common Mistakes
Use high heat to avoid steaming the vegetables and beef
Don't overcrowd the wok to maintain proper searing temperature
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen bell peppers instead of fresh?
Fresh peppers are preferred for better texture, but frozen can work if thawed and drained well first.
What if I can't find fermented black beans?
Substitute with black bean paste or sauce, using about half the amount as it's more concentrated.
How long will this keep in the refrigerator?
Store covered for up to 3 days, though the vegetables will soften slightly upon reheating.