Beef with Black Bean Sauce
User Reviews
4.8
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Prep Time
1 hr 20 mins
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Cook Time
10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
313 kcal
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Cuisine
Chinese
Beef with Black Bean Sauce
Description
This recipe begins by tenderizing beef flank or chuck steak slices using a baking soda and water soak, which breaks down proteins for a softer texture. After rinsing, the beef is marinated with cornstarch, vegetable oil, oyster sauce, and Shaoxing wine to infuse flavor and create a silky coating that helps seal in juices during cooking. A sauce is prepared separately combining beef stock, black bean and garlic sauce, oyster sauce, soy sauce, sesame oil, sugar, and white pepper, delivering a balanced umami and slightly salty profile with hints of sweetness and spice.
The beef is seared quickly over high heat in a hot wok until browned on both sides, ensuring a tender, flavorful crust. Stir-fried vegetables including onion, red bell pepper, and snow peas are added, providing crispness and sweetness that complement the savory beef. The sauce is thickened with a cornstarch slurry, coating all ingredients in a glossy finish. Cooking times are short to maintain texture and vibrant colors.
This dish pairs well with steamed rice to soak up the flavorful sauce. It suits a quick dinner and highlights traditional Chinese cooking techniques for tender beef and bold sauces.
Note that the preparation includes inactive marinating time of up to a couple of hours, but active preparation takes about 20 minutes.
Ingredients
For velveting the beef:
- 1 pound beef flank steak thinly sliced against the grain, or beef chuck
- 1 teaspoon baking soda
- 1/4 cup water
- 2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 2 teaspoons oyster sauce
- 1 teaspoon Shaoxing wine
For the rest of the dish:
- 1 1/2 cups beef stock low sodium, or chicken stock
- 2 tablespoons black bean and garlic sauce (such as Lee Kum Kee)
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground white pepper (or to taste)
- 2 tablespoons vegetable oil
- 2/3 cup onion (cut into 1-inch/2.5cm pieces)
- 1 cup red bell pepper (cut into 1-inch/2.5cm pieces)
- 1 tablespoon Shaoxing wine
- 1 cup snow peas (trimmed)
- 1 1/2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
Instructions
- In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
- Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you’d like to make this ahead.
- In a liquid measuring cup, mix together the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
- Heat your wok over high heat until it starts to smoke lightly. Add 1 tablespoon of oil around the perimeter of the wok. Add the beef in 1 layer, and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
- Reduce the heat to medium-high, and add the remaining 1 tablespoon of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them. Next, add the Shaoxing wine to deglaze the wok.
- Stir in the sauce mixture you made earlier. Bring to a simmer, and add the beef (along with any juices) back to the wok. Stir it in, then add the snow peas.
- Bring the contents of the wok to a simmer. Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock; if it's too thin, add more slurry). Cook until the snow peas are just crisp-tender. Serve immediately with steamed rice!
Notes
- Active prep time is about 20 minutes; tenderizing the beef requires 1 to 2 hours of inactive marinating time.
- Rinsing the beef thoroughly after baking soda soak is essential to remove residue and ensure proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 923mg | 38% |
| Potassium | 740mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 64mg | 71% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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