Black Bean Beef Stir-Fry

Whenever I make this black bean beef, it takes me back to the first time I tried it at a small family-run Chinese restaurant. The combination of tender, marinated beef with the earthy, salty bite of fermented black beans instantly became a comfort food favourite.

I love how the peppers and onion stay just crisp enough to contrast with the soft, succulent beef, and the garlic-infused sauce ties everything together perfectly. The aroma while it’s cooking always fills the kitchen, and by the time it’s ready, I’m already imagining the first bite with steamed rice.

It’s one of those dishes that feels impressive but is surprisingly easy to make at home. Every time I cook it, it reminds me that a few simple ingredients, cooked with care, can create something truly special.

Black Bean Beef Stir-Fry

A classic Chinese-style stir-fry with tender beef, colourful peppers, and aromatic fermented black beans. Packed with flavour and perfect with steamed rice, this dish is quick to make yet feels special.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Beef & Marinade

• 300 g beef sliced
• 1 tsp bicarbonate of soda
• 1 tbsp light soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
• 1 tsp sugar

Vegetables & Aromatics

• 1/4 green pepper cut into 1½ inch chunks
• 1/4 red pepper cut into 1½ inch chunks
• 1/2 small white onion cut into 1½ inch chunks
• 4 cloves garlic finely chopped

Black Bean Mixture

• 20 g fermented black beans
• 20 ml hot water

Seasoning Mix

• 100 ml cold tap water
• 1/2 tsp dark soy sauce
• 1 tsp sugar
• 1 tbsp light soy sauce

Cornstarch Mix

• 1 1/2 tsp cornstarch
• 50 ml water

Method

 

1. Rehydrate the fermented black beans by adding hot water to a bowl and set aside.
2. Mix all the seasoning ingredients together and set aside.
3. Combine all marinade ingredients with the beef and let it sit for 15–20 minutes.
4. Slice the onion, red, and green peppers into 1½ inch chunks.
5. Heat a pan with some oil, add the garlic and drained black beans. Stir fry for about 1 minute until fragrant, then remove from the pan. Avoid over-frying the beans to prevent bitterness.
6. Add more oil to the pan, stir fry the marinated beef for 4–5 minutes until browned, then set aside.
7. Stir fry the onion and peppers in oil for 3–4 minutes until soft but still slightly crunchy.
8. Add the garlic and black bean mixture, then the seasoning mix, and stir fry for 1 minute.
9. Return the beef to the pan and mix well.
10. Slowly pour in the cornstarch mixture to thicken the sauce. Stir to combine, then serve immediately.

Notes

• Bicarbonate of soda in the marinade helps tenderize the beef for a smoother texture.
• Cut vegetables into large chunks to maintain some crunch.
• Adjust the amount of black beans to your taste; they add a strong umami flavour.
• Serve with steamed rice to soak up the delicious sauce.