Stir-Fried Beef with Garlic and Scallion in Black Bean Sauce
Tender strips of beef stir-fried with pungent garlic and fresh scallions, enveloped in a savory fermented black bean sauce. This chinese-inspired beef ready in about 25 minutes blends cornstarch, vegetable oil, minced garlic cloves 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 400 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.
Ingredients
- 1 lb thinly sliced against the grain flank steak
- 2 tsp cornstarch
- 3 tbsp vegetable oil
- 2 tbsp rinsed and roughly chopped fermented black beans
- 5 minced garlic cloves
- 1 tbsp minced ginger
- 4 sliced into 2-inch pieces scallions
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1/4 cup water
- 1 tsp sesame oil
Instructions
- Step 1: Toss 1 lb thinly sliced flank steak with 2 tsp cornstarch until evenly coated and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear for 2-3 minutes without stirring until browned, then stir-fry for another 1 minute until nearly cooked through. Remove beef and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the wok, then stir-fry 2 tbsp rinsed and chopped fermented black beans, 5 minced garlic cloves, and 1 tbsp minced ginger for 30 seconds until fragrant.
- Step 4: Return the beef to the wok along with 4 sliced scallions, 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp brown sugar, and 1/4 cup water. Stir-fry for 2 minutes until the sauce thickens and coats the beef.
- Step 5: Drizzle 1 tsp sesame oil over the stir-fry, toss once more, and remove from heat.
- Step 6: Serve immediately with steamed jasmine rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Beef with Garlic and Scallion in Black Bean Sauce take to make?
Total time is about 25 minutes (15 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 Stir-Fried Beef with Garlic and Scallion in 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 Stir-Fried Beef with Garlic and Scallion in 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 Garlic and Scallion in 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 Stir-Fried Beef with Garlic and Scallion in 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.
