Description
A classic Chinese stir-fry dish featuring tender flank steak cooked with fermented black beans, vibrant bell peppers, and a savory oyster-soy sauce blend, delivering rich umami flavors and a satisfying meal perfect for weeknights.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Stir-Fry
- 2 tablespoons oil for stir-frying
- 1 tablespoon fermented black beans, rinsed and mashed
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup water or beef broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Mix well to coat the beef thoroughly and let it marinate for at least 15 minutes to tenderize and infuse flavor.
- Sear the Beef: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated beef in a single layer and sear for about 2 minutes until browned on the outside but not fully cooked through. Remove the beef from the pan and set aside to prevent overcooking.
- Cook Aromatics and Vegetables: Add the remaining tablespoon of oil to the wok. Stir-fry the mashed fermented black beans, minced garlic, and minced ginger for about 30 seconds until fragrant and aromatic. Next, add the sliced onion and both green and red bell peppers. Stir-fry for 2 to 3 minutes until the vegetables are slightly softened but still retain some crunch.
- Add Sauce and Simmer: Return the seared beef to the wok with the vegetables. Pour in 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 cup water or beef broth. Stir everything to combine evenly, then let the mixture simmer for about 2 minutes to allow the flavors to meld.
- Thicken the Sauce: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for another minute, stirring continuously until the sauce thickens to a glossy consistency that coats the beef and vegetables well.
- Serve: Immediately serve the beef with black bean sauce over steamed rice or your preferred side dish for a delicious and hearty meal.
Notes
- You can substitute chicken or tofu for beef for a different protein option.
- Fermented black beans add a distinct umami flavor; if unavailable, black bean garlic sauce can be used as a substitute.
- Adjust the choice of vegetables based on your preference or seasonal availability.
