Sichuan-Style Stir-Fried Beef with Black Bean Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender strips of beef stir-fried with bold, savory black bean sauce and fragrant aromatics for a spicy and satisfying Chinese-inspired dish. This chinese-inspired beef ready in about 30 minutes blends garlic cloves, minced, fresh ginger, minced, stalks scallions, sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 10 min Serves 4 Chinese cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 pound thinly sliced flank steak with 1 teaspoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine in a bowl. Let marinate for 15 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and stir-fry for 2-3 minutes until just browned and slightly crispy at the edges. Remove beef and set aside.
  3. Step 3: Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry 3 minced garlic cloves, 1 tablespoon minced ginger, and 2 tablespoons mashed fermented black beans for 30 seconds until aromatic.
  4. Step 4: Return the beef to the wok along with 1/4 cup water, 1 teaspoon sugar, 1/2 teaspoon red chili flakes, and 1 tablespoon soy sauce. Stir-fry for 2 minutes until sauce thickens and coats the beef.
  5. Step 5: Toss in 3 sliced scallions and stir for 30 seconds. Remove from heat and serve immediately with steamed rice.

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Frequently asked questions

How long does Sichuan-Style Stir-Fried Beef with Black Bean Sauce take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sichuan-Style Stir-Fried Beef with Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sichuan-Style Stir-Fried Beef with 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 Sichuan-Style Stir-Fried Beef with Black Bean Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sichuan-Style Stir-Fried Beef with Black Bean Sauce?

Chinese beef 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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