Wok-Fried Beef with Black Bean Sauce and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

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

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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.

Frequently asked questions

How long does Wok-Fried Beef with Black Bean Sauce and Bell Peppers take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wok-Fried Beef with Black Bean Sauce and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Wok-Fried Beef with Black Bean Sauce and Bell Peppers?

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 Wok-Fried Beef with Black Bean Sauce and Bell Peppers for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Wok-Fried Beef with Black Bean Sauce and Bell Peppers?

Chinese dumplings 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.

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