Easy recipe for beef in black bean sauce

Last Updated on 1 May 2026 by cooksimply

Beef in black bean sauce is one of the first dishes I wanted my mum to teach me. I’ve always loved eating it since I was a child – the garlicky, sweet and savoury sauce, tender pieces of beef and the crunch of peppers, over rice or noodles. When we go to dim sum, beef in black bean sauce is something I always order, too. I’ve been making this recipe for years now, and it’s one I come back to most weeks. It is super simple and quick to make at home – and honestly, once you’ve made it with proper fermented black beans, you won’t want the takeaway version again.t. 

What are fermented black beans?

As always with Chinese meals, the actual ‘cooking’ part is pretty quick. It’s just making sure you prep the ingredients first. For authentic black bean sauce, you need to get salted fermented black beans – and these can be brought from all good Chinese/Asian supermarkets or online here. You don’t need much at all, and they are pungent and aromatic, but they will take your stir-fried beef to a whole new level. 

You could view fermented black beans as a Chinese condiment. It adds a depth of flavour to dishes as well as enhances and can be used in many ways. Fermented black beans should not be confused with black beans. They are, in fact, cooked soybeans that are fermented in the water, then dried, and preserved in salt and spices. I tend to chuck them directly into the dishes I am cooking to release their flavour, but you could also soak them in water for 15-20 minutes and crush them to form a paste. This will intensify the flavour. 

How to make this recipe for beef in black bean sauce

The first thing to do is marinate the beef. Once you’ve sliced the beef steaks [I like to use medallions or rump] into strips, add them to a large bowl. Add the cornflour – this is a Chinese technique called velveting, and it makes a real difference. The cornflour coats each strip of beef, which does two things: it keeps the meat tender and juicy during the high-heat stir fry, and it helps thicken the sauce as it cooks. It’s the reason Chinese restaurant beef has that silky texture. Don’t skip this step.

Then add the Shaoxing rice wine, sugar and soy sauce. Leave to marinate for at least 10 minutes. But you can leave it for longer if you wish – the longer the better. 

Then you need to heat oil in a large wok or deep frying pan, then add the beef and stir fry quickly for around 1-2 minutes until the beef begins to cook. Remove from the heat [don’t worry it will have more time to cook once the sauce is added]. Heat the remaining oil, then add the garlic and ginger and cook on a high heat for 20 seconds, letting all the flavours release. Then add the peppers and black beans. And continue to stir-fry. 

Return the beef to the wok, then add the oyster sauce, remaining soy sauce, and water. Simmer until the sauce thickens for around 3 minutes and this beef in black bean sauce is done. 

What if I can’t get black beans – can I use a sauce or paste?

There are many good pre-made black bean sauces available to buy at supermarkets. So if you can’t get hold of black beans, you can certainly use this recipe with a pre-bought jar of sauce, too, as a substitute.

Can you use an alternative to beef?

Absolutely. I make this exact black bean recipe using chicken and pork as well. You can also make the black bean sauce and pour it over pan-fried fish. It’s pretty versatile.

Can you add other ingredients?

Yes. This is the great thing about Chinese cooking. Once you have the basic steps for a dish, you can add or take out anything you like. Most black bean dishes have onions in them, and while I love them, my husband doesn’t. Chop one large onion into big chunks, and throw it in with the garlic and ginger. You could also add spring onions.

What if I want to make it spicy?

I actually love spicy beef in black bean sauce. But my kids not so much. This recipe is family-friendly in terms of spice but if you want to add a real kick to this dish then throw in some chopped chillis. The best time to release their flavour is to add them to the wok when you’re stir-frying the garlic and ginger. 

What to serve with beef in black bean sauce

Simplicity at its best with this dish. I love to eat beef in black bean sauce with plain boiled rice or over wide ho fun rice noodles or egg noodles. 

Tips for the best beef in black bean sauce

Slice the beef thin, against the grain. This is the single most important thing you can do. Cutting against the grain shortens the muscle fibres, which means tender beef. Cut with the grain and it’ll be chewy no matter how well you cook it. I use medallions or rump, sliced into strips about 3-4mm thick.

Get the wok smoking hot. You want that fierce heat for a proper stir fry. If the wok isn’t hot enough, the beef will stew instead of sear. Cook in batches if you need to – overcrowding the wok drops the temperature.

Don’t overcook the beef. Take it out after 1-2 minutes, even if it looks a little underdone. It goes back in later with the sauce and will finish cooking then. Overcooked beef in a stir fry is tough and dry.

Rinse the fermented black beans if they’re very salty. Some brands are saltier than others. Give them a quick rinse under the tap before adding them to the wok. You can also crush a few between your fingers to release more flavour while leaving some whole for texture.

Keep the peppers crunchy. They should still have a bite when you serve. Add them late and don’t let them go soft – the contrast between the tender beef and the crisp peppers is what makes this dish.

Beef in black bean sauce FAQs

What are fermented black beans?

Fermented black beans (douchi) are cooked soybeans that have been salted, fermented and dried. They have a strong, savoury, umami flavour and are used as a seasoning in Chinese cooking. They’re not the same as the black beans you’d find in Mexican food. You can buy them in packets from Asian supermarkets – they keep for months in an airtight container.

Can I use black bean sauce from a jar instead?

Yes, it works as a substitute. Use about 2-3 tablespoons of jarred black bean sauce in place of the fermented beans, and adjust the soy and oyster sauce to taste, as the jar will add extra salt. Lee Kum Kee black bean garlic sauce is widely available and a decent option. That said, the flavour from whole fermented black beans is noticeably better.

What cut of beef is best for black bean sauce?

I use beef medallions or rump steak, sliced thin against the grain. Sirloin and flank steak also work well. The key is slicing thinly and marinating with cornflour (velveting) to keep it tender. You don’t need an expensive cut for this – the marinade and quick cooking do the heavy lifting.

Can I make this with chicken or pork instead?

Absolutely. Chicken thigh or pork loin both work with the same sauce and method. Chicken will need slightly less cooking time in the initial stir fry. I make this with chicken just as often as with beef.

How do I stop the beef from going tough?

Three things: slice it thin against the grain, marinate with cornflour for at least 10 minutes, and don’t overcook it in the wok. Sear the beef quickly on high heat for 1-2 minutes, then remove it. It goes back in later with the sauce to finish cooking.

What’s the best way to serve beef in black bean sauce?

I like it over plain boiled rice – the sauce soaks into the rice, and it’s perfect. Wide ho fun rice noodles or egg noodles also work well. Keep the side simple so the black bean sauce is the star.

Other Chinese stir fry recipes

Steamed pork ribs with black beans

Crispy chilli beef

Easy Chinese chicken chow mein

Simple spring onion noodles (great side dish)

Easy egg fried rice (to serve alongside)

Super easy Chinese crispy pork belly

Beef in black bean sauce

5 from 5 votes

This is a staple Chinese dish and is perfect served with rice and noodles. Tender beef strips in a delicious sauce. You don't need a takeaway, make this at home.

Servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

For the marinade

• 2 teaspoons of sugar
• 2 teaspoons of cornflour
• 1 tablespoons of soy sauce
• 1 tablespoon of Shao Xing wine

For the black bean stirfry

• 600 g beef medallions/beef steak sliced against the grain
• 2 tablespoons of vegetable oil
• 1 red pepper
• 1 green pepper
• 1 teaspoon of ginger puree
• 2 cloves of garlic finely chopped
• 1 tablespoon of soy sauce
• 3 tablespoons of oyster sauce
• 1 tablespoon of fermented black beans
• 150 ml of water

Optional

• 1 red or green chilli finely sliced

Instructions

 

• You want to cut the beef in strips against the grain.
• In a large bowl, add the beef strips, 2 teaspoons of cornflour, 1 tablespoon of soy sauce, 2 teaspoons of sugar, and the Shao Xing wine. Mix well and leave for a minimum 10 minutes.
  
• When ready to stir fry the ingredients, get a large wok or deep non-stick pan. Heat 1 tablespoon of oil on a high heat. Add the beef and marinade and quickly stir fry until the beef starts to cook - around 2 minutes.
  
• Remove the beef and put it to one side.
• Heat the remaining oil in the wok, then add the garlic and ginger and stir fry for 20 seconds. Then add the black bean and bell peppers. Stir fry for another 30-40 seconds. You want the bell peppers to still retain their shape and crunch.
• Add the beef to the wok, then the oyster sauce, remaining soy sauce and water. Give everything a good stir.
  
• Turn the heat to a medium and let simmer for 3 minutes, giving it a stir occasionally.
• Once the sauce has thickened slightly, it's ready to serve. My mum's version uses slightly more ginger and she adds a splash of sesame oil at the end for fragrance. I've simplified it over the years for a weeknight dinner, but the core of the recipe - the fermented black beans, the velveted beef, the crisp peppers - is exactly how she taught me.
• Serve this with rice or over noodles.

Nutrition

Calories: 297kcalFat: 12g

Author: cooksimply

Calories: 297kcal

Course: Dinner, Lunch

Cuisine: Chinese

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