Stir-Fried Beef with Fermented Black Beans and Fresh Chili

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bold and aromatic beef strips simmered in a savory fermented black bean sauce with fresh chili, garlic, and ginger for a deeply flavorful weeknight meal. This Asian recipe, ready in about 30 minutes, pairs flank steak, fermented black beans, fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

Prep: 20 min Cook: 10 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 12 oz flank steak against the grain. In a bowl, combine the steak with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine; marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant and golden.
  3. Step 3: Add the marinated beef in a single layer, searing for 2-3 minutes until browned on the outside but still pink inside; remove and set aside.
  4. Step 4: Add 2 tbsp rinsed fermented black beans and 1/4 cup thinly sliced fresh red chili to the wok, stir-frying for 1 minute until the chili softens.
  5. Step 5: Return the beef to the wok, add 2 tbsp soy sauce, and stir-fry for 1 minute until the sauce thickens slightly. Stir in 1 tsp sesame oil and 2 sliced green onion whites.
  6. Step 6: Serve immediately over steamed rice, garnished with the green parts of the remaining green onions.

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