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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold and savory stir-fry featuring tender strips of beef tossed with crisp bell peppers and a rich, spicy black bean sauce. This chinese-inspired no cook ready in about 27 minutes blends flank steak, thinly sliced, minced garlic, grated fresh ginger 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 350 calories and feeds 3, 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: 15 min Cook: 12 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp soy sauce in a bowl; set aside for 10 minutes to tenderize.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove from wok and set aside.
  3. Step 3: In the same wok, add 4 cloves minced garlic and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant. Add 2 tbsp fermented black bean paste and 1 tsp red chili flakes, cooking for another 30 seconds to release aroma.
  4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the wok and stir-fry for 3-4 minutes until vegetables are crisp-tender.
  5. Step 5: Return the beef to the wok along with 3 tbsp soy sauce, 1 tbsp sesame oil, and 2 tbsp water. Stir-fry everything together for 2 minutes until sauce thickens slightly and coats the beef and vegetables.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped scallions on top before serving immediately with steamed rice.

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Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Chinese no cook 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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