Stir-Fried Beef with Ginger and Scallions in Black Bean Sauce
Tender strips of beef wok-tossed with aromatic ginger, scallions, and fermented black bean sauce for a savory and slightly spicy Chinese stir-fry. This chinese-inspired beef ready in about 27 minutes blends cornstarch, divided vegetable oil, julienned 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 360 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 tbsp cornstarch
- 3 tbsp, divided vegetable oil
- 2 tbsp, julienned fresh ginger
- 3 cloves, minced garlic cloves
- 5 stalks, sliced into 2-inch pieces scallions
- 2 tbsp, rinsed and roughly chopped fermented black beans
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1 tsp brown sugar
- 1/4 tsp black pepper
- 1/4 cup water
Instructions
- Step 1: Toss 1 lb thinly sliced flank steak with 2 tbsp cornstarch until each piece is lightly coated. 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 stir-fry for 2-3 minutes until just browned but not fully cooked. Remove beef and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 2 tbsp julienned fresh ginger and 3 minced garlic cloves for 30 seconds until fragrant.
- Step 4: Add 2 tbsp rinsed and chopped fermented black beans, 5 sliced scallions, 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tsp brown sugar, and 1/4 tsp black pepper. Stir to combine and cook for 1 minute.
- Step 5: Return beef to the wok along with 1/4 cup water. Stir-fry everything together for 2 minutes until the sauce thickens and coats the beef evenly. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Beef with Ginger and Scallions in 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 Stir-Fried Beef with Ginger and Scallions 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 Ginger and Scallions 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 Ginger and Scallions 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 Ginger and Scallions 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.
