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Beef and Peppers in Black Bean Sauce 1

Beef and Peppers in Black Bean Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Chinese


Beef and Peppers in Black Bean Sauce is really wonderful and easy weeknight meal, the flavour from the black beans is so intense it gives this dish that salty umami filled characteristic.



Stir Fry

  • 500 g beef (ribeye, tenderloin or sirloin), thinly sliced
  • 1 green capsicum / bell pepper, sliced
  • 1 red capsicum / bell pepper, sliced
  • 1 yellow capsicum / bell pepper, sliced
  • 1 onion, sliced
  • 1 tbsp ginger, minced
  • 4 cloves garlic, minced
  • peanut oil


  • 2 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • 2 tsp cornstarch
  • 1/2 tsp baking soda


  • 3 tbsp black bean sauce
  • 2 tbsp soy sauce
  • 1/2 cup chicken stock
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1 tsp sugar


  1. In a bowl combine all marinade ingredients then add beef slices, set it aside for 10 minutes.
  2. Mix all sauce ingredients then set it aside.
  3. Prepare a thick wok, place on high heat then add peanut oil. Leave on heat on high and once oil is smoking add the beef and stir fry quickly for two minutes. Remove beef from wok then set aside.
  4. Add more peanut oil then sauté onion, ginger and garlic.
  5. Add the capsicum / bell peppers and stir fry for 2-3 minutes.
  6. Add the beef back and stir.
  7. Pour sauce then toss while still on high heat and cook until sauce thickens, this will take less than a minute. Remove from wok, serve with rice.