Wok-Seared Beef with Black Bean and Garlic Sauce
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-inspired chinese ready in about 22 minutes pairs minced garlic cloves, minced ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, 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.
Ingredients
- 1 lb, thinly sliced against the grain flank steak
- 1 tbsp, rinsed and roughly chopped fermented black beans
- 3 minced garlic cloves
- 1 tbsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1/4 cup water
- 2 sliced diagonally for garnish scallions
Instructions
- Step 1: Toss 1 lb thinly sliced flank steak with 1 tbsp cornstarch until evenly coated and set aside.
- 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.
- 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.
- 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.
- 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.
- Step 6: Garnish with 2 sliced scallions and serve immediately over steamed rice or noodles.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wok-Seared Beef with Black Bean and Garlic Sauce?
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 minced garlic cloves from drying out.
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.
