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Beef in Black Bean Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 6 reviews
  • Author: Sue
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Description

This classic Beef in Black Bean Sauce recipe features tender strips of beef rump steak stir-fried with savory fermented black beans, fresh vegetables, and a rich, flavorful sauce. Marinated to perfection and cooked quickly over high heat, this dish combines umami-packed black beans with aromatic garlic, crisp onion, and green capsicum, served best with steamed white rice for a satisfying meal that’s perfect for weeknights or dinner gatherings.

Ingredients

Beef and Marinade

  • 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)

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)

Black Bean Sauce

  • 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

Oils

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

To Serve

  • Steamed white rice

Instructions

  1. Marinate beef: In a bowl, combine all the marinade ingredients except for the sesame oil. Add the thinly sliced beef and toss well to coat each piece. Then add the toasted sesame oil and mix again thoroughly. Cover and refrigerate the beef to marinate for 1 hour to tenderize and develop flavor.
  2. Soak black beans: Place the preserved salted black beans in a medium bowl and cover with water. Let them soak for 30 minutes to 1 hour to soften and reduce excess saltiness, then drain well.
  3. Prepare sauce: In a jug or small bowl, mix together the cornflour, light soy sauce, and white sugar until smooth without lumps. Gradually stir in the water until the sauce mixture is homogeneous. Set aside.
  4. Cook beef: Heat the peanut oil in a wok or large non-stick pan over high heat. Add the marinated beef and quickly stir-fry for about 30 seconds, tossing constantly until the beef changes color from red to brown but is not fully cooked through. Remove the beef with a slotted spoon and set aside on a plate.
  5. Adjust oil: Pour off all the cooking oil from the wok except for about 3 tablespoons to leave enough fat for stir-frying the aromatics and sauce.
  6. Cook aromatics and vegetables: Return the wok to high heat. Add the soaked black beans and stir-fry for 20 seconds. Immediately add the minced garlic and stir for another 10 seconds. Then add the cut onion and green capsicum, stir-frying for approximately 1 minute until they start to soften but retain some crunch.
  7. Return beef to wok: Add the partially cooked beef along with any accumulated juices from the plate back into the wok. Toss and stir-fry for 1 minute to integrate flavors and complete cooking.
  8. Add cooking wine: Pour the Chinese cooking wine around the sides of the wok so it flows down into the beef mixture. Toss for 30 seconds to allow the alcohol to evaporate and enhance aroma.
  9. Thicken with sauce: Pour the prepared sauce mixture into the wok. Stir gently and allow it to come to a boil, cooking for about 1 minute or until the sauce thickens, turns glossy, and evenly coats the beef and vegetables.
  10. Serve: Transfer the finished beef in black bean sauce to a serving bowl and serve immediately with steamed white rice for a complete and flavorful meal.

Notes

  • Note 1: Salted black beans (fermented black soybeans) add distinct umami and salty flavors; soak them before use to mellow saltiness.
  • Note 2: Thin slicing beef helps it cook quickly and remain tender during stir-frying.
  • Note 3: Fresh garlic finely minced enhances the aromatic base of the dish.
  • Note 4: Peanut oil is preferred for its high smoke point and neutral flavor, but vegetable or canola oils work fine.
  • Note 5: Shaoxing cooking wine adds depth and balances flavors in Chinese cooking.
  • Note 6: Light soy sauce adds saltiness and umami while dark soy sauce contributes color.
  • Note 7: Baking soda in the marinade helps tenderize the meat by breaking down proteins.
  • Note 8: Adding the cooking wine around the wok sides ensures even distribution and aroma release.

Find it online: https://suerecipe.com/beef-in-black-bean-sauce-recipe/