Last Updated on 15 September 2024 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 is something I always order, too. But it is super simple and quick to make at home. If you’re looking for a Chinese meal that will impress your family and friends then this recipe is a must.
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 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, then add them to a large bowl. Add the cornflour – this not only helps to thicken the sauce, but it also helps to tenderise the beef. It’s a method called ‘velveting’ and it really works. 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-brought 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 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.
Other recipes with black beans
Check out my recipe for steamed pork ribs with black beans
Beef in black bean sauce
Ingredients
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 streak 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.
- Serve this with rice or over noodles.
Nutrition
Did you follow this recipe for beef in black bean sauce?
If you made this recipe, please leave me some star ratings and a comment below or tag @cooksimplyathome on Instagram. You can find other easy meal ideas here.
Hello! What quantity of beef do you use please?
Huge apologies, not sure how that dropped off the recipe card! Around 600g of beef steak sliced thinly against the grain.
Great recipe! Your ingredients list states 2 tablespoons of cornflour rather than 2 tsp as used in the recipe, but I presumed the latter was correct as 2 tbsp would be a lot!
You’re absolutely right! Fat fingers – thank you and have amended the amounts. Glad you enjoyed 🙂