Name: Beef in Black Bean Sauce Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 400g/14 oz beef rump steak (top sirloin), thinly sliced 3mm / 0.1"; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1/4 tsp baking soda (bi-carbonate); 2 tsp cornflour / cornstarch; 1 tbsp sesame oil (toasted brown sesame oil); 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); 1 tbsp Chinese cooking wine (shaoxing wine); 1 tbsp light soy sauce; 2 tsp white sugar; 2 tbsp cornflour / cornstarch (20g); 1 cup water; 1/2 cup peanut oil (or vegetable, canola); Steamed white rice

I absolutely adore making and sharing my Beef in Black Bean Sauce Recipe because it brings together bold, savory flavors with a comforting, satisfying feel that is just perfect any day of the week. The tender beef slices meld beautifully with the rich fermented black beans and aromatic garlic, creating a dish that is both deeply flavorful and incredibly easy to prepare. This is the kind of meal that feels special but never fussy, making it a go-to whenever I want something truly delicious without spending all day in the kitchen.

Why You'll Love This Beef in Black Bean Sauce Recipe

One of the reasons I keep coming back to this Beef in Black Bean Sauce Recipe is because of its truly unique flavor profile. The fermented black beans add a wonderful umami punch that sets this dish apart from your basic stir-fry, while the balance of soy sauces, cooking wine, and a touch of sugar creates a beautifully glossy sauce that clings to each tender piece of beef. Every bite feels indulgent but balanced, with bursts of savory, mildly sweet, and a hint of smokiness from the sesame oil.

What excites me the most about this recipe is how straightforward it is to put together. The marinade is simple but does wonders, tenderizing the beef and infusing it with flavor, while the quick stir-fry method means the whole dish comes together in just under an hour, including marinating time. Whether I’m cooking for a busy weeknight dinner or a casual weekend gathering, it feels just right—impressive enough to wow guests but not so complicated that I dread making it.

Finally, I love how versatile it is for many occasions. I serve it over fluffy white rice, which soaks up the sauce perfectly, making it a great comfort food for chilly evenings or a delightful centerpiece for family dinners. If you want to try something new yet reliably delicious, this recipe really stands out and has become a personal favorite that I hope you’ll enjoy as much as I do.

Ingredients You'll Need

This image shows a dark round pan filled with a glossy stir-fry dish. The dish has layers of sliced dark brown beef, green bell pepper pieces, and white onion chunks, all coated in a thick, shiny dark sauce. A wooden spoon is partially visible on the right side, stirring the mix and showing the texture of the beef and vegetables. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Beef in Black Bean Sauce Recipe lies in how simple and honest the ingredients are. Each one plays an essential role—whether it's the preserved black beans adding depth and character, or the fresh capsicum and onion bringing color and crunch to the dish. The combination ultimately delivers that perfect harmony of texture and taste.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Preserved black beans: These fermented beans are the star ingredient, providing the signature salty, umami flavor that defines this recipe.
Beef rump steak: I prefer using rump or top sirloin, sliced very thinly for tenderness and quick cooking.
Brown onion: Adds a natural sweetness and slight crunch when cooked just right.
Green capsicum: Also known as bell pepper, it brightens the dish with a fresh and crisp bite.
Garlic: The finely minced garlic infuses the oil and sauce with aromatic depth.
Peanut oil: I love peanut oil for its high smoke point and slight nuttiness, perfect for stir-frying.
Chinese cooking wine (shaoxing): This adds a subtle complexity and helps tenderize the beef.
Light soy sauce: Provides saltiness and umami without overpowering flavors.
Dark soy sauce: Brings a rich color and slightly sweeter, more robust flavor.
Oyster sauce: Gives a silky texture and savory sweetness to the sauce.
Cornflour (cornstarch): Used for marinating and thickening, creating that glossy finish on the sauce.
Baking soda: A secret trick I use to tenderize the beef, making every bite melt-in-your-mouth.
Sesame oil: Toasted for a toasty aroma that elevates every element of the dish.
White sugar: Just a touch to balance the savory and salty notes.
Water: Blended into the sauce to achieve the perfect consistency.
White rice: Essential for serving, it soaks up all the wonderful sauce and completes the meal.

Directions

Step 1: Start by preparing the marinade. Mix all the marinade ingredients except the sesame oil in a bowl. Add the thinly sliced beef and toss to coat evenly. Then add the sesame oil and mix once more. Cover and refrigerate for 1 hour to let all the flavors penetrate the meat deeply.

Step 2: While the beef is marinating, soak the preserved black beans in a bowl of water for 30 minutes to 1 hour to reduce saltiness and soften them. Once soaked, drain them well and set aside.

Step 3: Next, mix up the sauce. In a small bowl or jug, combine the cornflour, light soy sauce, and sugar. Stir until smooth and lump-free, then add water and stir again until fully incorporated. Set this sauce mixture aside for use later.

Step 4: Heat the peanut oil in a wok or large non-stick pan over high heat until shimmering. Add the marinated beef and stir-fry quickly for about 30 seconds, just until the beef changes color from red to brown but isn’t fully cooked through. Remove the beef with a slotted spoon and set it aside on a plate.

Step 5: Pour off most of the oil from the wok, leaving about 3 tablespoons to cook the aromatics. Return the wok to high heat, then add the drained black beans and stir-fry for 20 seconds to bring out their flavor. Immediately add the minced garlic and stir for another 10 seconds – be careful to avoid burning it.

Step 6: Toss in the chopped onion and green capsicum, cooking for about 1 minute until they soften slightly but still retain some crunch and vibrant color.

Step 7: Return the beef along with any juices on the plate back to the wok. Toss everything together for 1 minute to combine.

Step 8: Pour the Chinese cooking wine down the sides of the wok and stir-fry for another 30 seconds to lift all the lovely flavors.

Step 9: Finally, add the prepared sauce to the wok and stir gently as it comes to a bubble. Let it cook for about 1 minute, stirring continuously until the sauce thickens into a shiny glaze that perfectly coats the beef and veggies.

Step 10: Remove the wok from heat. Transfer the Beef in Black Bean Sauce to a serving bowl and immediately serve with steamed white rice for a meal that’s bursting with flavor, texture, and a little bit of magic.

Servings and Timing

This Beef in Black Bean Sauce Recipe makes about 4 generous servings, perfect for a small family meal or sharing with friends. The active prep time is around 20 minutes, with an additional 1 hour for marinating the beef and soaking the black beans, so plan for about 1 hour and 30 minutes total from start to finish. The actual cook time is very quick—just about 10 minutes of stir-frying, so it really comes together fast once you’re ready to cook.

How to Serve This Beef in Black Bean Sauce Recipe

The image shows a close-up of a white bowl filled with a rich, dark brown stew layered over a bed of white rice. The stew contains chunks of tender brown meat, pieces of cooked green bell pepper, and translucent sautéed onions, all coated in a thick glossy sauce. The rice is soft and slightly sticky, with some grains mixed into the sauce. A spoon is lifting a portion, revealing the mixture of meat, vegetables, and rice together. The background is a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this beef dish piping hot over a bed of fluffy steamed white rice, which soaks up the luscious black bean sauce beautifully. For some added texture and freshness, I sometimes toss in a handful of chopped spring onions on top or sprinkle toasted sesame seeds for that extra nutty crunch. A side of simple steamed greens like bok choy or Chinese broccoli complements the rich flavors perfectly, adding a nice balance.

If I’m entertaining, I’ll plate the beef elegantly by arranging the beef and vegetables neatly in a shallow bowl, garnishing with fresh coriander or sliced red chilies for a pop of color and subtle heat. Serving it in individual portions rather than a big communal bowl feels special and inviting. For beverages, I often recommend a dry Riesling or even a light lager beer, both of which cut through the richness without overpowering the delicate spices. Non-alcoholic options like jasmine iced tea or a sparkling citrus drink work beautifully as well.

This recipe is ideal for cozy weeknight dinners, casual family feasts, or even impressing guests at a dinner party. I always suggest enjoying it fresh and hot, as the silky sauce and tender beef are at their best right away. If you want, leftovers can be reheated gently, but nothing beats the initial fresh-from-the-wok experience.

Variations

I often play around with variations of this Beef in Black Bean Sauce Recipe to suit different tastes or dietary needs. If you want a gluten-free meal, just swap the light soy sauce for tamari or a gluten-free soy alternative, and ensure your oyster sauce is gluten-free too. For a vegetarian or vegan twist, I love using firm tofu or shiitake mushrooms instead of beef — the black bean sauce still works wonderfully with these swaps.

Sometimes I like to add other vegetables like sliced mushrooms, baby corn, or snap peas for an extra crunch and color variety. You can also experiment with different cuts of beef, like flank steak or sirloin, but make sure to slice thinly and marinate well to keep it tender.

For cooking methods, while stir-frying is classic and ultra-quick, a variation I enjoy is tossing everything into a hot cast iron skillet or even making a slow cooker version for a mellower flavor and fall-apart texture, though it won’t have the same crisp freshness. Adding a touch of chili paste or fresh chilies can turn it into a delightfully spicy dish if you enjoy a bit of heat.

Storage and Reheating

Storing Leftovers

After enjoying the meal, I store any leftovers in an airtight container once they’ve cooled to room temperature. The beef and sauce keep well in the fridge for up to 3 days. I recommend using glass containers with tight-fitting lids to maintain freshness and avoid absorbing smells from other foods.

Freezing

This dish can be frozen, though I prefer to freeze it without the rice to preserve texture. Transfer cooled leftovers into a freezer-safe container or heavy-duty ziplock bag, squeezing out excess air before sealing. It will keep well in the freezer for up to 2 months. When thawing, it’s best to move it to the fridge overnight to defrost gradually.

Reheating

For best results when reheating, I gently warm the beef and sauce in a wok or non-stick pan over medium heat, adding a splash of water if the sauce has thickened too much. This helps restore the lushness without drying out the beef. Microwaving is convenient but can sometimes dry out the meat slightly, so I recommend stirring halfway through and covering loosely to retain moisture. Avoid reheating more than once to keep that fresh flavor and tender texture.

FAQs

Can I use fresh black beans instead of preserved ones?

Fresh black beans will not give you the same distinctive fermented umami flavor that preserved black beans bring to this dish. While you could add fresh black beans, it won’t replicate the authentic depth of flavor, so I highly recommend sticking with preserved fermented black beans for the true experience.

What cut of beef works best for this recipe?

I prefer rump steak or top sirloin because they’re tender yet flavorful and slice thinly for quick cooking. Tenderloin is great but pricier, and tougher cuts need longer cooking which doesn’t suit this fast stir-fry method. The key is thin, even slices for tenderness and quick cooking.

Is marinating the beef really necessary?

Marinating is definitely worth the extra hour because it tenderizes the meat with baking soda and infuses it with flavor. It results in beef that is juicy, flavorful, and silky smooth rather than tough or dry. If you’re short on time, a shorter marinade can still work but with slightly less tenderness.

Can I make this recipe spicy?

Absolutely! To add some heat, I like tossing in finely chopped fresh chili peppers or a spoonful of chili paste along with the garlic. You could also add dried chili flakes or a dash of chili oil at the end. Just adjust to your preferred spice level for a flavorful kick without overpowering the sauce.

What can I serve besides white rice?

Besides white rice, this dish pairs wonderfully with steamed jasmine or brown rice for extra nuttiness. Some of my friends enjoy it with noodles or even cauliflower rice for a low-carb option. Steamed greens or simple stir-fried vegetables make great side dishes to round out the meal nicely.

Conclusion

I really hope you’ll give this Beef in Black Bean Sauce Recipe a try because it’s one of those dishes that never fails to impress me, whether I’m cooking for family or friends. It’s packed with amazing flavors from the rich black beans and tender beef, yet so approachable and straightforward to prepare. Once you taste that glossy, savory sauce and all the textures working together, I’m sure it will become a favorite part of your cooking rotation just like it is for me. Happy cooking!