Stir-Fried Beef with Black Bean and Bell Pepper

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender beef strips wok-seared with fermented black beans and colorful bell peppers for a savory, umami-packed Cantonese stir fry. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, fermented black beans, red bell pepper 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
• 1 tbsp, rinsed and roughly chopped fermented black beans
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips green bell pepper
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 3 tbsp water
• 1 tsp sesame oil
• 1/4 tsp white pepper

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

Instructions

1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp light soy sauce, letting it marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until browned but still tender; remove beef and set aside.
3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 1 tbsp fermented black beans (rinsed and chopped), 1 medium sliced red bell pepper, and 1 medium sliced green bell pepper. Stir-fry for 2 minutes until peppers are crisp-tender.
5. Step 5: Return the beef to the wok. Stir in 2 tbsp light soy sauce, 1 tbsp oyster sauce, 3 tbsp water, and 1/4 tsp white pepper. Cook, stirring, for another 2 minutes until sauce thickens slightly and coats the ingredients.
6. Step 6: Turn off heat and drizzle 1 tsp sesame oil over the stir fry. Toss gently and serve immediately with steamed rice.