Hunan-Style Beef with Bell Peppers and Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender strips of beef stir-fried with colorful bell peppers and fermented black bean sauce for a savory, slightly smoky flavor. This Chinese recipe, 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 350 calories and feeds 3, 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

• 12 oz, thinly sliced against the grain flank steak
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tbsp, rinsed and roughly chopped fermented black beans
• 2 medium (1 red, 1 green), sliced into 1/2-inch strips bell peppers
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1/2 tsp dried red chili flakes
• 1/4 cup chicken broth
• 1 tsp brown sugar
• 2 stalks, sliced green onions

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

Instructions

1. Step 1: Combine 12 oz thinly sliced flank steak with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch in a bowl. Toss to coat evenly and let marinate for 10 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 3-4 minutes until browned but not fully cooked. Remove beef and set aside.
3. Step 3: In the same wok, add 1 tbsp chopped fermented black beans, 3 minced garlic cloves, 1 tbsp minced ginger, and 1/2 tsp dried red chili flakes. Stir-fry for 30 seconds until aromatic.
4. Step 4: Add 2 sliced bell peppers (1 red, 1 green) and stir-fry for 2-3 minutes until vegetables begin to soften but remain crisp.
5. Step 5: Return the beef to the wok and pour in 1/4 cup chicken broth and 1 tsp brown sugar. Stir-fry for 2 minutes until the sauce thickens slightly and coats the beef and peppers.
6. Step 6: Remove from heat and sprinkle with 2 sliced green onions before serving with steamed jasmine rice.