Charred Beef and Bell Pepper Stir Fry with Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender slices of beef seared with colorful bell peppers and coated in a rich black bean sauce for a quick and flavorful Asian stir fry. This Chinese-inspired beef recipe (high protein), ready in about 35 minutes, pairs flank steak, soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 2 tbsp, rinsed and mashed fermented black beans
• 1/2 cup chicken broth
• 1 tsp brown sugar
• 2, sliced for garnish scallions
• 1 tsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss to coat and let marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and sear for 2-3 minutes without stirring until the edges are browned and charred. Flip and cook for another 1-2 minutes. Remove beef and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Toss in 1 large sliced red bell pepper and 1 large sliced green bell pepper, stir-frying for 3-4 minutes until crisp-tender.
5. Step 5: Stir in 2 tbsp rinsed and mashed fermented black beans, 1/2 cup chicken broth, and 1 tsp brown sugar. Simmer for 2 minutes until sauce thickens slightly.
6. Step 6: Return beef to the wok, toss to coat in sauce, and heat through for 1 minute. Drizzle 1 tsp sesame oil over the stir fry and garnish with 2 sliced scallions before serving with steamed rice.