Wok-Fried Beef with Black Bean Sauce and Bell Peppers

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Thinly sliced beef stir-fried with colorful bell peppers in a savory black bean sauce creates a satisfying and quick dish full of umami depth. This Chinese-inspired dumpling recipe, ready in about 25 minutes, pairs flank steak, red bell pepper, green 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

• 300 g thinly sliced flank steak
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 1 tbsp, rinsed and mashed fermented black beans
• 2 minced garlic cloves
• 1 tsp minced ginger
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dissolved in 2 tbsp water cornstarch
• 3 tbsp vegetable oil
• 1 tsp sesame oil
• 1/4 tsp black 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 300 g thinly sliced flank steak with 1 tbsp soy sauce and 1 tsp cornstarch dissolved in 2 tbsp water. Set aside for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 2 minced garlic cloves, 1 tsp minced ginger, and 1 tbsp mashed fermented black beans for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3 minutes until slightly softened but still crisp.
5. Step 5: Return beef to the wok along with 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 tsp black pepper. Toss everything together and cook for another 1-2 minutes until heated through.
6. Step 6: Drizzle 1 tsp sesame oil over the dish, stir quickly, then remove from heat and serve immediately with steamed rice.