Chinese Beef and Peppers in Black Bean Sauce Recipe

By Rhonda Parkinson

Updated 09/11/18

Chinese Beef and Peppers
The Spruce
Ratings (39)
  • Total: 50 mins
  • Prep: 35 mins
  • Cook: 15 mins
  • Yield: 2 to 4 servings
Nutritional Guidelines (per serving)
321 Calories
12g Fat
24g Carbs
29g Protein
(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.

Ingredients

  • 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
  • 1 tablespoon Chinese fermented black beans (or black bean sauce, or to taste)
  • 2 cloves garlic
  • 2 large slices ginger
  • For the Stir-Fry
  • 4 tablespoons oil (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)

Steps to Make It

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

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

Add the beef and marinate for 25 to 30 minutes.

Prepare the Vegetables

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

Then, peel the onion and chop.

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

Then, finely chop the garlic and ginger.

Mix the chopped garlic with the black beans.

Stir-Fry

Heat the wok over medium-high to high heat.

Add 2 tablespoons of oil. Wait until the oil is hot and then add the beef. Brown briefly. Then stir-fry until it changes color and is about 80 percent cooked.

Remove the beef from the wok.

Add 2 tablespoons of oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir fry briefly until aromatic.

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

Then add the green pepper. Stir-fry for another minute, and then add the remaining pepper.

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

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

Taste and season with salt, pepper, or soy sauce, if desired. Soy sauce contains sodium, so consider skipping the salt and simply using a low-sodium soy sauce if you suffer from hypertension.

Serve hot with rice if desired.