If you love bold, savory flavors and crave a dish that bursts with authentic Chinese charm, then this Beef in Black Bean Sauce Recipe is about to become your new favorite. Tender slices of rump steak mingle with the umami-rich punch of fermented black beans, garlic, and soy sauce, creating a sauce that is both deeply satisfying and full of character. It’s a perfect weeknight dinner that feels indulgent without any fuss, delivering a mouthwatering experience that’s surprisingly simple to make at home.
Ingredients You’ll Need
Getting the right balance of fresh and pantry staples is key to nailing this recipe. Each ingredient brings something special to the table—from the hearty texture of the beef to the intense savoriness of the black beans, and from the crunch of capsicum to the luscious silkiness of the sauce.
- Preserved black beans: These fermented, salted black beans pack an incredible umami boost that defines the dish’s signature tangy depth.
- Beef rump steak (thinly sliced): Thin strips ensure quick cooking and tender bites that soak up all the savory sauce.
- Brown onion (cut into squares): Adds sweetness and a beautiful caramelized edge when stir-fried.
- Green capsicum (bell pepper): Provides a fresh, crisp texture and a pop of color to brighten the plate.
- Garlic (minced): Essential for its aromatic kick that elevates every mouthful.
- Peanut oil: A neutral, high-heat oil perfect for stir-frying without overpowering flavors.
- Chinese cooking wine (shaoxing wine): Adds complexity and a subtle sweetness to the sauce.
- Light soy sauce: Introduces the saltiness and umami necessary for a balanced sauce.
- Dark soy sauce: Gives rich color and a deeper flavor tone.
- Oyster sauce: Thick and savory, it rounds out the sauce with a luscious depth.
- Cornflour/cornstarch: Used both in the marinade and sauce to achieve that glossy, silky texture you crave.
- Baking soda: Tenderizes the beef quickly without losing its bite.
- Sesame oil (toasted): Adds a warm, nutty aroma that finishes the dish beautifully.
- White sugar: Just a touch balances the salty and savory flavors in the sauce.
- Water: Helps create the perfect consistency for the black bean sauce.
- White rice: The classic, neutral base that soaks up all the delicious sauce.
How to Make Beef in Black Bean Sauce Recipe
Step 1: Prepare and Marinate the Beef
Start by thinly slicing the beef rump steak against the grain to ensure tenderness. Toss the slices with a pinch of baking soda and 1 tablespoon of cornflour—this quick tenderizing combo will make your beef perfectly soft when cooked. Set it aside for about 15 minutes while you prep the vegetables and sauce ingredients.
Step 2: Rinse and Mash the Black Beans
Rinse the preserved black beans briefly under cold water to remove excess salt, then gently mash them with the back of a spoon or a knife. This releases their rich, fermented flavor so it can evenly infuse into your sauce. The black beans are truly the star ingredient here, delivering an unforgettable punch.
Step 3: Stir-Fry the Aromatics and Vegetables
Heat half the peanut oil in a wok or large frying pan over high heat, then add the garlic and stir-fry until fragrant but not burnt—this takes mere seconds. Toss in the onion and green capsicum, stirring often to keep their bright color and crunch. Remove the vegetables once they’re just tender and set them aside to keep their vibrant texture.
Step 4: Cook the Beef and Build the Sauce
In the same wok, add the remaining peanut oil and stir-fry the marinated beef until it’s browned but still juicy. Then introduce the mashed black beans, Chinese cooking wine, light and dark soy sauces, oyster sauce, white sugar, and water. Bring the mixture to a simmer. Mix 2 tablespoons of cornflour with a small splash of water to create a slurry, then slowly add it to the wok, stirring until the sauce thickens beautifully and coats every bit of beef. Finish by drizzling in the toasted sesame oil for that irresistible aroma.
How to Serve Beef in Black Bean Sauce Recipe
Garnishes
Freshness is key when serving this dish. Sprinkle finely chopped spring onions or a handful of fresh cilantro for a burst of green vibrancy. If you like a bit of heat, a scattering of thinly sliced red chilies or a few flakes of chili crisp adds a playful kick to every mouthful.
Side Dishes
The classic companion is fluffy, steaming white rice, which soaks up all the savory sauce in a luscious way. For some added texture and nutrition, simple stir-fried bok choy or snap peas dressed lightly with garlic also pair wonderfully.
Creative Ways to Present
Want to impress at your next dinner? Serve the beef and sauce over a bed of crispy fried noodles for a playful contrast. Alternatively, turn it into a lettuce wrap filling—a great way to lighten the meal while still keeping its rich flavor. The bold sauce even works surprisingly well drizzled over steamed buns for an Asian-inspired treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Beef in Black Bean Sauce in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for quick lunches or dinners later in the week.
Freezing
This dish freezes nicely. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it thickens too much during storage. This helps maintain the luscious texture and keeps the beef tender and juicy.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While rump steak is recommended for its balance of tenderness and flavor, flank steak or sirloin can also work well, as long as the beef is sliced thinly against the grain.
What if I can’t find preserved black beans?
Preserved black beans are essential for the authentic depth of flavor, but if unavailable, you might try substituting with fermented black bean paste, though the taste will be slightly different. Supermarkets with Asian aisles or online retailers are usually reliable sources.
Is this dish spicy?
The classic Beef in Black Bean Sauce Recipe is not inherently spicy, but you can easily add heat by including fresh chilies or chili sauce according to your preference.
Can I make this recipe vegetarian?
To adapt this to a vegetarian version, substitute beef with firm tofu or mushrooms, and use vegetarian oyster sauce to keep the rich umami profile.
How do I get the beef tender and not chewy?
The key is slicing beef very thinly and using the baking soda tenderizing trick before cooking. Also, cooking the beef quickly over high heat prevents it from becoming tough.
Final Thoughts
This Beef in Black Bean Sauce Recipe is one of those dishes you’ll find yourself coming back to again and again. It’s the kind of meal that impresses without stress and delivers noodles, rice, or steamed buns dripping with savory, mouthwatering goodness. If you love vibrant flavors wrapped up in a silky sauce with tender beef, then give this recipe a go—you’ll be delighted at how easy and delicious it is!
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Beef in Black Bean Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
Beef in black bean sauce is a classic Chinese stir-fry dish featuring tender slices of beef rump steak cooked with fermented preserved black beans, colorful vegetables, and a savory, flavorful sauce. This dish is a quick and delicious way to enjoy the rich umami taste of black beans balanced with sweet and salty notes from soy and oyster sauces, perfect served over steamed white rice for a satisfying meal.
Ingredients
Beef and Marinade
- 400g/14 oz beef rump steak (top sirloin), thinly sliced 3mm / 0.1″
- 1/4 tsp baking soda (bi-carbonate)
- 2 tsp cornflour/cornstarch (10g)
Vegetables
- 1 brown onion, medium size, cut into 2.5cm/1″ squares
- 1 green capsicum (bell pepper), medium size, cut into 2.5cm/1″ squares
Sauce and Seasonings
- 1/2 cup (75g) preserved black beans (salted black beans, fermented black beans)
- 1 tbsp garlic, finely minced (~4 cloves)
- 1 tbsp Chinese cooking wine (shaoxing wine)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp white sugar
- 1 tbsp sesame oil (toasted, brown color)
- 2 tbsp cornflour/cornstarch (20g)
- 1 cup water
- 1/2 cup peanut oil (or vegetable, canola oil)
To Serve
- Steamed white rice
Instructions
- Prepare the beef: Toss the thinly sliced beef with 1/4 tsp baking soda and 2 tsp cornflour, mixing well to tenderize and coat the meat. Let it marinate while preparing the other ingredients.
- Rinse and mash the black beans: Rinse the preserved black beans under cold water to remove excess salt, then gently mash them with a fork or the back of a spoon to release their flavor.
- Stir-fry aromatics and vegetables: Heat 1/2 cup peanut oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry until fragrant but not browned. Add the chopped onion and green capsicum and stir-fry briefly until slightly softened but still crisp.
- Cook the beef and combine sauce: Push the vegetables to the side of the wok. Add the beef in a single layer and sear quickly on high heat until it just changes color. Add the mashed black beans, 1 tbsp Chinese cooking wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp white sugar, and 1 cup water. Bring the mixture to a simmer.
- Thicken the sauce: Mix 2 tbsp cornflour with a little cold water to make a slurry. Stir the slurry into the wok to thicken the sauce to a glossy, thick consistency. Cook for another 1-2 minutes until the beef is cooked through and the sauce coats the ingredients well.
- Finish with sesame oil and serve: Drizzle 1 tbsp toasted sesame oil over the stir-fry and give a final stir. Serve the beef in black bean sauce hot over steamed white rice.
Notes
- Note 1: Preserved black beans are fermented soybeans that provide a salty, umami flavor essential to this dish. Rinsing them helps reduce excess saltiness.
- Note 2: Choose a tender cut such as rump steak or top sirloin and slice thinly against the grain for tenderness.
- Note 3: Fresh garlic is preferred for the best aroma and flavor.
- Note 4: Peanut oil has a high smoke point ideal for stir-frying, but you can use vegetable or canola oil if preferred.
- Note 5: Shaoxing wine is a traditional Chinese cooking wine adding depth to the flavor, can be substituted with dry sherry if unavailable.
- Note 6: Light soy sauce adds saltiness and color without overpowering; dark soy sauce adds richness and deeper color.
- Note 7: Baking soda helps tenderize the beef when mixed in before cooking.
