Stir-Fried Beef with Bell Pepper and Black Bean Sauce

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

A savory and slightly spicy stir-fry featuring tender strips of beef and colorful bell peppers coated in a rich fermented black bean sauce. This chinese-inspired beef ready in about 25 minutes pairs flank steak, cornstarch, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch and 2 tbsp soy sauce in a bowl until evenly coated. Set aside for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef to a plate.
  3. Step 3: Lower heat to medium-high, add 3 minced garlic cloves and 1 tbsp minced ginger to the wok, stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 julienned red bell pepper and 1 julienned green bell pepper, stir-fry for 2 minutes until slightly tender but still crisp.
  5. Step 5: Stir in 1 tbsp mashed fermented black beans, 1/4 cup chicken broth, and 1 tsp brown sugar; cook for 1-2 minutes until the sauce thickens slightly.
  6. Step 6: Return the beef to the wok, toss to combine and heat through for 1 minute. Finish with 2 sliced scallions and 1 tsp sesame oil, stirring well before serving.

Frequently asked questions

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

Total time is about 25 minutes (15 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 Stir-Fried Beef with Bell Pepper 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 flank steak from drying out.

Can I substitute ingredients in Stir-Fried Beef with Bell Pepper 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 Stir-Fried Beef with Bell Pepper 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 Stir-Fried Beef with Bell Pepper and 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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