Use this easy recipe to make Chinese beef and bell peppers with a savory black bean sauce. The dish comes together quickly and makes a tasty, satisfying meal with rice or noodles.
This dish will not only make your mouth water, it is a staple of Cantonese home cooking. Chock-full of 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:
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1/2 teaspoon sugar
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2 teaspoons soy sauce
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2 teaspoons Chinese rice wine, or dry sherry
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1 1/2 teaspoons cornstarch
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1 tablespoon vegetable oil
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3/4 pound sirloin steak, or flank steak, thinly sliced across the grain
Prepare the Vegetables:
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2 medium bell peppers (1 green and 1 orange or red)
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1 small onion
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2 cloves garlic
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2 large, thin ginger slices
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1 tablespoon fermented black beans, or black bean sauce, to taste
For the Stir-Fry:
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4 tablespoons oil, divided, for stir-frying, or as needed
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1/2 cup chicken stock, or broth or water
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1 dash salt, or to taste
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1 dash ground black pepper, or to taste
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1 dash soy sauce, or to taste
Steps to Make It
Make the Marinade
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Gather the ingredients.
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In a large bowl, mix together sugar, soy sauce, rice wine, cornstarch, and 1 tablespoon oil.
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Add the beef and marinate for 25 to 30 minutes.
Prepare the Vegetables
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Gather the ingredients.
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While the beef is marinating, remove the stems and seeds from the bell peppers and chop into 3/4-inch pieces.
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Then, peel the onion and chop into 1/2-inch pieces.
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Finely chop the garlic and ginger.
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After that, use a cleaver or knife to chop the beans into tiny pieces.
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Mix the chopped garlic and ginger with the black beans.
Stir-Fry
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Gather the ingredients.
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Heat the wok over medium-high to high heat and add 2 tablespoons of oil.
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Wait until the oil is hot and then add the beef. Brown briefly.
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Then stir-fry until it changes color and is about 80 percent cooked.
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Remove the beef from the wok. Add 2 tablespoons of oil to the wok.
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When the oil is hot, add the ginger, garlic, and bean mixture. Stir-fry briefly until aromatic.
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Add the onion, and stir-fry for about 3 minutes.
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Then add the peppers and stir-fry for 2 to 3 minutes, until crisp tender.
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Pour in the chicken broth and heat to boiling. (If you don't have chicken broth or stock, just use water.)
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Add the beef back into the wok. Reduce the heat and simmer, covered, for a few more minutes.
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Taste and season with salt, pepper, or soy sauce, if desired.
Tip
- Soy sauce contains sodium and fermented black beans (or black bean sauce) is salty, so consider using a reduced-sodium soy sauce or dark soy sauce if you prefer less salty food.
How to Store and Freeze
- Refrigerate leftover beef and peppers in a shallow container within 2 hours and eat within 4 days.
- Though the peppers won't be as crisp, leftover beef and peppers may be frozen for longer storage. Transfer the cooled beef and peppers to a zip-close bag, removing as much air as possible. Freeze for up to 3 months. Defrost frozen beef and peppers in black bean sauce in the refrigerator overnight.
- To reheat, add a small amount of oil to the wok or skillet and place it over medium heat. Add the leftover beef and peppers and cook, stirring, until hot.
Are Fermented Black Beans and Black Bean Sauce the Same?
They are similar in that both contain fermented black beans, but black bean sauce includes additional ingredients. Fermented black beans are a base made with fermented salted black soybeans. The flavor of fermented black beans is salty and slightly bitter and sweet. Black bean sauce is made with fermented black beans along with garlic and soy sauce.
Nutrition Facts (per serving) | |
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411 | Calories |
30g | Fat |
9g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 | |
Amount per serving | |
Calories | 411 |
% Daily Value* | |
Total Fat 30g | 39% |
Saturated Fat 6g | 30% |
Cholesterol 79mg | 26% |
Sodium 384mg | 17% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 25g | |
Vitamin C 42mg | 211% |
Calcium 36mg | 3% |
Iron 2mg | 11% |
Potassium 469mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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