Wok-Stirred Beef with Black Bean and Garlic Sauce
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Stir in 2 sliced scallions, remove from heat, and serve immediately over steamed jasmine rice.
Frequently asked questions
How long does Wok-Stirred Beef with Black Bean and Garlic Sauce take to make?
Total time is about 30 minutes (20 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-Stirred 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 flank steak from drying out.
Can I substitute ingredients in Wok-Stirred 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-Stirred Beef with Black Bean and Garlic Sauce 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-Stirred Beef with Black Bean and Garlic 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.
