The deep umami of fermented black beans and the tenderness of quick-marinated beef combine in this home-cooked masterpiece. Beef in Black Bean Sauce is a signature dish in Chinese cuisine, known for its bold, savory richness and aromatic blend of garlic, onions, and peppers.
Perfectly stir-fried in a hot wok, this dish delivers all the flavor of a restaurant meal in the comfort of your own kitchen. It’s budget-friendly, shockingly easy, and seriously satisfying—exactly the kind of dinner you’ll want to put on repeat. Serve it steaming hot over jasmine rice and let the sauce soak in—perfection!
Full Recipe:
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400g (14 oz) beef rump steak, thinly sliced
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1/2 cup preserved salted black beans (fermented black soybeans)
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1 brown onion, cut into 1-inch squares
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1 green bell pepper, cut into 1-inch squares
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4 garlic cloves, finely minced
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1/2 cup peanut oil (or canola/vegetable oil)
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1 tbsp Chinese cooking wine (Shaoxing wine)
Tenderising Marinade:
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1 tbsp light soy sauce
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1 tsp dark soy sauce
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1 tbsp oyster sauce
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2 tsp cornflour (cornstarch)
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1/4 tsp baking soda
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1 tbsp toasted sesame oil
Sauce:
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1 tbsp light soy sauce
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2 tsp white sugar
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2 tbsp cornflour
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1 cup water
Directions:
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In a bowl, combine all marinade ingredients except sesame oil, then mix in beef. Add sesame oil last and stir to coat. Marinate in the fridge for 1 hour.
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Soak preserved black beans in water for 30–60 minutes. Drain and set aside.
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In a small bowl, mix soy sauce, sugar, cornflour, and water until smooth to create the sauce.
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Heat oil in a wok over high heat. Shallow-fry marinated beef for 30 seconds or until browned. Remove and set aside.
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Discard most of the oil, leaving 3 tbsp in the wok. Add black beans and stir-fry for 20 seconds. Add garlic and cook for another 10 seconds.
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Toss in onion and bell pepper; stir-fry for 1 minute.
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Return beef to the wok, toss for 30 seconds, then pour Shaoxing wine around the edges to deglaze.
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Add the sauce mixture, stir, and cook for 1 minute or until thickened and glossy.
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Serve hot with steamed rice.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 421 kcal | Servings: 4 servings
Introduction: A Dish Steeped in Tradition and Flavor
Beef in Black Bean Sauce is a classic Cantonese stir-fry that has long captivated diners in Chinese restaurants around the world. This flavorful dish marries the deep umami of fermented black soybeans with tender slices of beef, garlic, and crisp bell peppers, creating a harmonious balance that speaks to centuries of culinary tradition. While it may seem like something best left to professional chefs or takeaway menus, the truth is, this iconic recipe is surprisingly achievable at home.
The version we’re showcasing today, originally featured on RecipeTin Eats, comes from Chef Hannah—an experienced Chinese chef with deep family roots in professional cooking. Her recipe reflects generations of handed-down techniques while adapting beautifully to home kitchens. It’s a celebration of authenticity, precision, and heartwarming comfort food.
The Role of Fermented Black Beans in Chinese Cuisine
Fermented black beans, or Douchi (豆豉), are the backbone of this dish and many others in Chinese cuisine. Unlike Western black beans, these are actually fermented soybeans preserved in salt. They add a salty, pungent, and deeply savory element to recipes, often described as “the soul” of Cantonese cooking.
In Beef in Black Bean Sauce, these beans are soaked to soften and then briefly sautéed to release their rich aroma before being incorporated into the stir-fry. This key step infuses the entire dish with an unmistakable depth of flavor. You’ll find these beans in almost every Chinese grocery store, and once you use them, they’ll become a staple in your pantry.
Wok Technique: Speed, Heat, and Timing
At the heart of any great Chinese stir-fry is technique, especially when it comes to using a wok. High heat, rapid movements, and precise timing are essential. In this recipe, the beef is briefly shallow-fried to sear it quickly and develop a smooth, slippery texture that is characteristic of restaurant-style dishes.
Unlike Western sautéing, Chinese stir-frying is more than just tossing ingredients in a pan. It’s about building layers—aromatics like garlic and black beans come first, followed by crisp vegetables, tender proteins, and finally a carefully balanced sauce that ties it all together. The process takes less than 10 minutes but requires full attention and organization. Once everything is prepped and ready (a practice known as mise en place), the cooking itself becomes a quick, rhythmic dance.
The Science of Tenderizing Beef
What sets this dish apart from many homemade stir-fries is the unbelievably tender texture of the beef. The secret? A clever combination of baking soda and cornstarch in the marinade. This classic Chinese tenderizing technique, often referred to as “velveting,” helps the beef retain moisture, prevents overcooking, and gives each slice a silky finish.
In Chef Hannah’s approach, the beef is marinated for at least an hour, allowing the baking soda to gently break down the muscle fibers. The result is melt-in-your-mouth beef that rivals what you’d expect from high-end restaurants. For budget-conscious cooks, this method even allows for the use of more economical cuts like blade roast or chuck, without sacrificing tenderness or flavor.
Building a Balanced Sauce
The sauce in Beef in Black Bean Sauce is deceptively simple—just a few ingredients blended with water and thickened with cornstarch. Yet it delivers intense flavor, thanks to the umami punch of fermented black beans, the saltiness of light soy sauce, a touch of sugar for balance, and the aromatic complexity of Chinese cooking wine.
Rather than overwhelming the beef and vegetables, the sauce acts as a glossy binder that enhances every bite. The cornflour thickens it just enough to coat the ingredients without turning gloopy or overpowering the texture of the dish.
Vegetables that Complement Without Overcomplicating
This dish doesn’t rely on a wide array of vegetables, which is part of its charm. Crisp green bell peppers and onions are the stars here, both cut into squared chunks to mirror traditional restaurant presentation. They bring not only crunch and color but also a mild sweetness that contrasts beautifully with the salty fermented beans and savory beef.
The minimalism is intentional. In Chinese cuisine, vegetables often serve as textural and visual counterpoints, not filler. Each element is there to enhance the whole, not distract from it. That restraint is what makes the final dish feel refined and complete.
Cultural Significance and Global Appeal
Though its origins are Cantonese, Beef in Black Bean Sauce has become a global comfort food. You’ll find variations in Australia, the UK, Canada, and across the United States, especially in Chinatowns and urban Asian-fusion restaurants. Despite its popularity, not all versions are created equal—many use jarred black bean sauces that can taste flat, metallic, or overly salty.
This recipe sets itself apart by going back to basics. Instead of shortcuts, it embraces real ingredients and time-honored methods. The result is a version that not only feels more authentic but also gives home cooks the satisfaction of mastering a dish that many might assume is beyond their skill level.
A Budget-Friendly Alternative to Restaurant Dining
One of the most surprising aspects of this homemade version is the cost savings. Where a restaurant might charge over $30 for a modest plate, this entire dish can be made at home for under $25—often less if you already have basic Asian pantry staples like soy sauce and oyster sauce on hand.
Even when made with premium cuts of beef, it’s still more affordable and yields far more generous servings. With the addition of rice, this meal can comfortably serve a family of four to five, making it not just a culinary triumph but also a smart option for weeknight dinners.
Versatility and Customization
While this dish is rooted in tradition, there’s room to make it your own. Prefer chicken over beef? Swap it in and adjust the marinade slightly. Want a spicier version? Add a few slices of red chili or a dash of chili oil to the sauce. Looking to add greens? Bok choy or Chinese broccoli would be welcome additions.
The core technique—marinating, stir-frying, building the sauce—remains the same, giving you a reliable foundation for endless variations. Once you’ve made it a few times, you’ll find it easy to riff on depending on what’s in your fridge or what your taste buds are craving.
Conclusion: Why This Dish Deserves a Spot in Your Rotation
Beef in Black Bean Sauce isn’t just a meal—it’s a masterclass in technique, flavor, and tradition. With just a few specialized ingredients and a bit of prep, you can bring restaurant-quality Chinese cuisine to your dinner table in under 30 minutes. It’s affordable, deeply satisfying, and endlessly customizable, making it a perfect addition to your weekly meal plan.
More importantly, this recipe invites you to slow down and appreciate the care that goes into great home cooking. From the tender marinated beef to the deeply flavored sauce and crisp vegetables, every bite tells a story—not just of tradition, but of your evolving confidence in the kitchen.
Whether you’re cooking for family, impressing guests, or simply treating yourself to a hearty stir-fry after a long day, Beef in Black Bean Sauce delivers comfort, flavor, and pride in every bowl.