Chinese Beef and Peppers in Black Bean Sauce Recipe

Prep: 35 mins

Cook: 15 mins

Total: 50 mins

Servings: 2 to 4 servings

50 ratings

Nutritional Guidelines (per serving)
321	Calories
12g	Fat
24g	Carbs
29g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	321
% Daily Value*
Total Fat 12g	16%
Saturated Fat 3g	17%
Cholesterol 72mg	24%
Sodium 284mg	12%
Total Carbohydrate 24g	9%
Dietary Fiber 3g	12%
Protein 29g
Calcium 97mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use this easy recipe to make Chinese beef and bell peppers with a savory black bean sauce.

This dish will not only make your mouth water, it is a staple of Cantonese home cooking. Chock-full of healthful ingredients such as garlic, ginger, and onions, it's a great meal to have if you're watching your weight or trying to make better culinary choices.

For the Marinade:
1/2 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil (such as canola)
3/4 pound steak (sirloin or flank is good, thinly sliced across the grain)
Prepare the Vegetables:
2 bell peppers (1 green and 1 orange or red)
1 small onion
2 cloves garlic
2 large slices ginger
1 tablespoon Chinese fermented black beans (or black bean sauce, or to taste)
For the Stir-Fry:
4 tablespoons oil (divided, for stir-frying, or as needed)
1/2 cup chicken stock (or broth or water)
Optional: salt (to taste)
Optional: pepper (to taste)
Optional: soy sauce (to taste)

Note: While there are multiple steps to this recipe, this Chinese beef and peppers dish is broken down into workable categories to help you better plan for cooking.

Make the Marinade

Gather the ingredients.

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In a large bowl, mix together sugar, soy sauce, rice wine, cornstarch, and 1 tablespoon oil.

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Add the beef and marinate for 25 to 30 minutes.

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Prepare the Vegetables

Gather the ingredients.

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While the beef is marinating, remove the stems and seeds from the bell peppers and chop.

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Then, peel the onion and chop.

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Finely chop the garlic and ginger.

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After that, use a cleaver or knife to chop the beans into tiny pieces.

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Mix the chopped garlic and ginger with the black beans.

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Stir-Fry

Gather the ingredients.

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Heat the wok over medium-high to high heat and add 2 tablespoons of oil.

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Wait until the oil is hot and then add the beef. Brown briefly.

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Then stir-fry until it changes color and is about 80 percent cooked.

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Remove the beef from the wok. Add 2 tablespoons of oil to the wok.

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When the oil is hot, add the ginger, garlic, and bean mixture. Stir-fry briefly until aromatic.

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Add the onion, and stir-fry for about 3 minutes.

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Then add the peppers and stir-fry for 2 to 3 minutes, until crisp tender.

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Pour in the chicken broth and heat to boiling. (If you don't have chicken broth or stock, just use water.)

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Add the beef back into the wok. Reduce the heat and simmer, covered, for a few more minutes.

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Taste and season with salt, pepper, or soy sauce, if desired.

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