Beef with Black Bean Sauce is a classic and flavorful Chinese dish, widely enjoyed in Chinese-American and Chinese restaurants. This dish combines tender beef, vibrant vegetables, and a savory black bean sauce that brings an umami-rich taste with every bite. The sauce, made from fermented black beans, provides a deep, earthy flavor that’s perfect for stir-fries. Quick and easy to make, this recipe is a great weeknight meal that brings the flavors of Chinese cuisine straight to your kitchen.

Full Recipe:

Ingredients

• For Velveting the Beef:

  • 1 lb (450g) beef flank steak or beef chuck (thinly sliced against the grain)

  • 1 tsp baking soda

  • ¼ cup water

  • 2 tsp cornstarch

  • 2 tsp vegetable oil

  • 2 tsp oyster sauce

  • 1 tsp Shaoxing wine

• For the Rest of the Dish:

  • 1 ½ cups low-sodium beef or chicken stock

  • 2 tbsp black bean and garlic sauce (such as Lee Kum Kee)

  • 1 tbsp oyster sauce

  • ½ tsp sugar

  • ½ tsp dark soy sauce

  • ½ tsp sesame oil

  • ⅛ tsp ground white pepper (or to taste)

  • 2 tbsp vegetable oil

  • ⅔ cup onion, cut into 1-inch pieces

  • 1 cup red bell pepper, cut into 1-inch pieces

  • 1 tbsp Shaoxing wine

  • 1 cup snow peas, trimmed

  • 1 ½ tbsp cornstarch mixed with 2 tbsp water (slurry)

Directions

1. Velvet the Beef:

   • In a medium bowl, combine the beef with baking soda and water. Massage the mixture into the beef until most of the liquid is absorbed. Let it stand for 1 to 2 hours.

   • After resting, rinse the beef thoroughly under running water until the water runs clear. Drain and set aside.

   • Add cornstarch, vegetable oil, oyster sauce, and Shaoxing wine to the beef, mixing well. Marinate for at least 30 minutes or overnight.

2. Prepare the Sauce:

   • In a measuring cup, mix the beef stock, black bean and garlic sauce, oyster sauce, sugar, dark soy sauce, sesame oil, and white pepper. Set aside.

3. Stir-Fry the Beef:

   • Heat a wok over high heat until it starts to smoke lightly. Add 1 tablespoon of vegetable oil around the perimeter of the wok.

   • Add the marinated beef in a single layer. Sear the beef for 2-3 minutes on each side until browned. Remove the beef and set aside.

4. Cook the Vegetables:

   • Reduce the heat to medium-high and add the remaining oil to the wok.

   • Add the onions and bell peppers. Stir-fry for 30 seconds until they are slightly seared.

   • Add Shaoxing wine to deglaze the wok, scraping up any browned bits from the bottom.

5. Combine and Simmer:

   • Stir in the sauce mixture and bring to a simmer.

   • Add the beef (along with any juices) back into the wok, and stir to combine.

   • Add the snow peas and let the contents simmer for 2-3 minutes.

6. Thicken the Sauce:

   • Stir the cornstarch slurry and add it gradually to the wok, stirring constantly until the sauce thickens to your desired consistency.

   • If the sauce gets too thick, add a splash of water or stock.

7. Serve:

   • Serve hot with steamed rice.

Nutrients (approximate per serving)

• Calories: 313

• Carbohydrates: 13 g

• Protein: 28 g

• Fat: 16 g

• Saturated Fat: 3 g

• Cholesterol: 68 mg

• Sodium: 923 mg

• Potassium: 740 mg

• Fiber: 2 g

• Sugar: 5 g

• Vitamin A: 1433 IU

• Vitamin C: 64 mg

• Calcium: 47 mg

• Iron: 3 mg

Velveting the Beef: Ensuring Tenderness

The secret to achieving tender beef in stir-fry is a technique called velveting. This process involves marinating the beef in a mixture of baking soda, cornstarch, vegetable oil, oyster sauce, and Shaoxing wine, which helps tenderize the meat while also creating a protective coating. The beef is then seared in hot oil, which locks in moisture, leaving the meat tender and juicy.

The baking soda and cornstarch work together to soften the beef, and the oyster sauce and Shaoxing wine impart additional flavor, making the beef not just tender but also flavorful. This process is an essential step for a perfect stir-fry, as it ensures that each piece of beef remains succulent and doesn’t become tough or dry during cooking.

The Black Bean Sauce: A Key Ingredient

The black bean sauce is what gives this dish its signature taste. Made from fermented black beans, the sauce has a bold, earthy flavor with just the right amount of saltiness and depth. Combining this sauce with other key ingredients, such as oyster sauce, soy sauce, and sesame oil, creates a complex, umami-rich sauce that coats the beef and vegetables beautifully.

For this recipe, you’ll be using black bean and garlic sauce, which adds an extra layer of flavor from the garlic. This combination of black beans and garlic forms the base of the sauce, which is then further enhanced by a touch of sugar and white pepper for balance and a hint of spice.

Cooking the Beef and Vegetables

To start, the beef is seared in a hot wok or skillet, creating a nice brown crust on the outside. This searing process locks in the flavors and juices, making the beef even more tender and flavorful. Once the beef is seared and set aside, the vegetables—onions, bell peppers, and snow peas—are stir-fried in the same wok. This allows the vegetables to absorb any leftover flavors from the beef, while retaining their crunch and vibrant color.

The addition of Shaoxing wine to deglaze the wok helps lift any browned bits of flavor from the pan, creating a deeper, richer sauce when combined with the other ingredients.

Bringing It All Together

Once the vegetables are stir-fried, the sauce mixture is added to the wok, and the beef is reintroduced. The contents are simmered for a few minutes to allow the flavors to meld together, and the snow peas are added last to preserve their crispness.

To thicken the sauce, a cornstarch slurry (a mixture of cornstarch and water) is added gradually, thickening the sauce to your desired consistency. This makes the sauce cling to the beef and vegetables, creating a luscious, sticky coating that’s both savory and satisfying. If the sauce becomes too thick, you can simply add a little water or stock to loosen it up.

Serving Suggestions

Beef with Black Bean Sauce is best served hot and fresh, and it pairs perfectly with steamed rice. The rice helps absorb the savory sauce, making each bite even more flavorful. You can also serve this dish with a side of stir-fried vegetables or a simple cucumber salad to balance out the richness of the beef and sauce.

For extra garnish, sprinkle some sesame seeds or sliced green onions on top for a touch of crunch and freshness. This dish is ideal for family dinners or gatherings, as it’s both easy to make and sure to satisfy everyone’s appetite.

Why You’ll Love Beef with Black Bean Sauce

Beef with Black Bean Sauce is a quick, flavorful, and satisfying dish that brings the best of Chinese stir-fries to your table. The tender, velvetted beef, the savory black bean sauce, and the vibrant vegetables create a delicious balance of flavors and textures. It’s a hearty dish that’s easy to make, yet it feels special enough to serve to guests. Whether you’re craving something comforting or want to impress with an authentic Chinese dish, this recipe is a must-try.

Conclusion

Beef with Black Bean Sauce is an irresistible stir-fry that combines the rich, earthy flavors of fermented black beans with tender beef and crunchy vegetables. It’s quick to make, satisfying, and packed with umami goodness that will leave everyone asking for more. With a few simple steps, you can create a restaurant-quality dish at home, perfect for a busy weeknight or a special dinner. Serve it with steamed rice, and you have a complete, comforting meal that’s sure to please everyone.