Wok-Seared Beef with Black Bean and Garlic Sauce

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

Slices of tender beef quickly seared in a hot wok, tossed in a pungent black bean and garlic sauce for a bold and hearty dish. This chinese ready in about 22 minutes blends minced garlic cloves, minced ginger, 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 340 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: 10 min Cook: 12 min Serves 4 Chinese cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 1 tbsp cornstarch until evenly coated and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until smoking slightly, then add the beef slices in a single layer. Stir-fry for 2-3 minutes until browned but still tender and remove to a plate.
  3. Step 3: Reduce heat to medium; add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tbsp chopped fermented black beans to the wok. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, and 1/4 cup water, bringing the sauce to a gentle simmer.
  5. Step 5: Return the beef to the wok and toss to coat in the sauce, cooking for another 1-2 minutes until the sauce thickens and clings to the beef.
  6. Step 6: Garnish with 2 sliced scallions and serve immediately over steamed rice or noodles.

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Frequently asked questions

How long does Wok-Seared Beef with Black Bean and Garlic Sauce take to make?

Total time is about 22 minutes (10 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 Wok-Seared Beef with Black Bean and Garlic 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-Seared Beef with Black Bean and Garlic 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-Seared Beef with Black Bean and Garlic 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-Seared Beef with Black Bean and Garlic Sauce?

Chinese chinese 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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