Wok-Fried Beef with Black Bean Garlic Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

Slices of tender beef stir-fried in a savory black bean and garlic sauce, delivering bold Cantonese flavors with a perfect balance of umami and spice. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, fermented black beans, garlic cloves 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.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
1 tbsp, rinsed and roughly chopped fermented black beans
4, minced garlic cloves
1 tbsp, minced fresh ginger
1 medium, sliced into strips green bell pepper
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
3 tbsp vegetable oil
1/2 tsp chili flakes
2, sliced thin for garnish scallions

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch and 1 tbsp soy sauce, coating evenly and let marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the beef slices and stir-fry for 2-3 minutes until browned but still tender, then remove from wok.
Step 3: In the same wok, add 1 tbsp vegetable oil, 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tbsp chopped fermented black beans; stir-fry for 30 seconds until fragrant.
Step 4: Add 1 sliced green bell pepper and 1/2 tsp chili flakes, stir-fry for 2 minutes until the peppers are crisp-tender.
Step 5: Return the beef to the wok, add 1 tbsp oyster sauce and 1 tbsp soy sauce, toss everything together and cook for another minute until the sauce thickens slightly and coats the beef.
Step 6: Remove from heat, garnish with 2 sliced scallions, and serve immediately with steamed rice.