Wok-Stirred Beef with Black Bean and Garlic Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender strips of beef stir-fried in a savory black bean and garlic sauce, capturing the bold flavors of Cantonese home cooking. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, fermented black beans, garlic cloves 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

• 12 oz, thinly sliced against the grain flank steak
• 2 tbsp, rinsed and lightly mashed fermented black beans
• 4 cloves, finely minced garlic cloves
• 1 tbsp, finely grated ginger
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 2 stalks, sliced on the diagonal scallions
• 1 tsp sugar
• 1/4 cup water

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 12 oz thinly sliced flank steak with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine in a bowl; let marinate for 15 minutes to tenderize and coat.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until just browned, then remove and set aside.
3. Step 3: In the same wok, add 4 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant but not browned.
4. Step 4: Add 2 tbsp rinsed and lightly mashed fermented black beans, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 cup water; stir and bring to a simmer to meld flavors.
5. Step 5: Return the beef to the wok, toss well to coat with the sauce, and cook for another minute until the sauce thickens and clings to the beef.
6. Step 6: Stir in 2 sliced scallions, remove from heat, and serve immediately over steamed jasmine rice.