Wok-Tossed Beef with Black Bean Sauce and Bell Peppers

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender strips of beef stir-fried with fragrant fermented black bean sauce and crisp bell peppers in a savory, umami-rich glaze. This Chinese-inspired beef recipe, ready in about 32 minutes, pairs flank steak, fermented black beans, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 400 g flank steak
• 2 tbsp fermented black beans
• 1 medium green bell pepper
• 1 medium red bell pepper
• 3 garlic cloves
• 20 g ginger
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 1 tsp sugar
• 50 ml water
• 1/4 tsp salt
• 1/8 tsp white pepper

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Instructions

1. Step 1: Slice 400 g flank steak thinly against the grain into 1/4-inch strips. Mix with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine; marinate for 15 minutes.
2. Step 2: Rinse and lightly mash 2 tbsp fermented black beans. Dice 1 green bell pepper and 1 red bell pepper into 1-inch pieces. Mince 3 garlic cloves and finely julienne 20 g ginger.
3. Step 3: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef strips and stir-fry for 2-3 minutes until browned but not fully cooked; remove and set aside.
4. Step 4: Add 1 tbsp vegetable oil to the wok, then add minced garlic, ginger, and mashed black beans; stir-fry for 30 seconds until fragrant.
5. Step 5: Add diced bell peppers and 50 ml water, 1 tsp sugar, 1/4 tsp salt, and 1/8 tsp white pepper; stir-fry for 2 minutes until peppers are crisp-tender.
6. Step 6: Return the beef to the wok, stir well to combine, and cook for another 2 minutes until beef is cooked through and the sauce thickens to coat the ingredients evenly. Serve hot.