Wok-Tossed Beef with Black Bean Sauce and Bell Peppers

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

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.

Prep: 20 min Cook: 12 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Wok-Tossed Beef with Black Bean Sauce and Bell Peppers take to make?

Total time is about 32 minutes (20 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-Tossed Beef with Black Bean Sauce and Bell Peppers?

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-Tossed Beef with Black Bean Sauce and Bell Peppers?

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-Tossed Beef with Black Bean Sauce and Bell Peppers 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-Tossed Beef with Black Bean Sauce and Bell Peppers?

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.

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