Quick Stir-Fried Beef with Bell Peppers and Black Bean Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fast and flavorful Chinese stir-fry featuring tender beef strips and crisp bell peppers coated in a savory fermented black bean sauce. This chinese-inspired instant pot ready in about 20 minutes pairs minced garlic cloves, rinsed and mashed fermented black beans, soy sauce 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.

★ 4.6 (10 ratings) Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, toss 12 oz thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp soy sauce, mixing to coat evenly.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef slices in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add 3 minced garlic cloves and 2 tbsp mashed fermented black beans, stir-frying for 30 seconds until aromatic.
  4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper, stir-frying for 2 minutes until just tender but still crisp.
  5. Step 5: Return the beef to the wok and stir in 1 tbsp oyster sauce, remaining 1 tbsp soy sauce, and 1/4 cup water. Stir-fry for another minute until the sauce thickens and coats all ingredients.
  6. Step 6: Drizzle 1 tsp sesame oil over the stir-fry, toss to combine, then serve hot.

Frequently asked questions

How long does Quick Stir-Fried Beef with Bell Peppers and Black Bean Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Stir-Fried Beef with Bell Peppers and Black Bean Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Quick Stir-Fried Beef with Bell Peppers and Black Bean Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Stir-Fried Beef with Bell Peppers and Black Bean Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Stir-Fried Beef with Bell Peppers and Black Bean Sauce?

Chinese instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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