Wok-Fried Cantonese Beef with Black Bean Sauce

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

Tender strips of beef wok-fried with fermented black beans, bell peppers, and garlic in a savory, umami-rich sauce. This chinese-inspired beef ready in about 30 minutes blends garlic cloves, minced, ginger, minced, soy sauce 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 320 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.

Prep: 20 min Cook: 10 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, toss 14 oz thinly sliced flank steak with 1 tsp cornstarch, 1 tbsp Shaoxing wine, and 1 tbsp soy sauce. Let marinate for 15 minutes.
  2. Step 2: Heat a wok over high heat and add 2 tbsp vegetable oil. Once shimmering, add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef from wok and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Sauté 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
  4. Step 4: Add 2 tbsp chopped fermented black beans, 1 sliced red bell pepper, and 1 sliced green bell pepper to the wok. Stir-fry for 2 minutes until vegetables are tender-crisp.
  5. Step 5: Return the beef to the wok, add 1 tbsp oyster sauce and 1 tbsp soy sauce, and stir-fry everything together for another 1-2 minutes until the beef is cooked through and coated with sauce.
  6. Step 6: Remove from heat, garnish with 2 sliced scallions, and serve immediately with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Wok-Fried Cantonese Beef with Black Bean Sauce take to make?

Total time is about 30 minutes (20 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 Wok-Fried Cantonese Beef with 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 Wok-Fried Cantonese Beef with 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 Wok-Fried Cantonese Beef with 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 Wok-Fried Cantonese Beef with 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.

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