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Beef and Peppers with Black Bean Sauce / https://www.hwcmagazine.com
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5 from 1 vote

Beef and Peppers in Black Bean Sauce

Beef and Peppers in Black Bean Sauce is spicy, flavorful dish with tender melt in your mouth beef that can be on your table, including rice, in about 15 minutes.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Beef
Cuisine: Chinese
Servings: 4
Calories: 301kcal
Author: HWC Magazine

Ingredients

Beef and marinade

  • 9 oz beef
    250 grams or can use flank steak or sirloin)
  • 1 onion
    medium cut into half moon slices (reserve half for the marinade and half for the stir fry)
  • 3 cloves garlic
    chopped (1 for marinade and 2 for the stir fry)
  • cup rice wine (shao xing) (can substitute with a sherry)
  • 2 teaspoon sesame oil
    (1tsp for marinade and 1 teaspoon for finishing the dish)
  • 1 tablespoon tamari (soy) sauce
  • 2 teaspoon cornstarch
  • 1 teaspoon sugar
    or sugar alternative

Ingredients

  • 2 tablespoon oil
  • 1 teaspoon ginger
    freshly grated or ¼ teaspoon dried ground ginger.
  • 1 chili pepper
    or a teaspoon of garlic chili sauce (optional for level of heat)
  • ½ red bell pepper
    chopped
  • ½ yellow bell pepper
    chopped
  • ½ green bell pepper
    chopped
  • 1 tablespoon spicy black bean sauce
    heaping tablespoon
  • 1 tablespoon tamari (soy) sauce
  • 1 tablespoon green onions for garnish (optional)

Instructions

  • Slice your beef against the grain in thin slices.
  • Marinate the meat: In a resealable plastic bag, place your slice beef, onion (save half of onion for stir fry), garlic, shaoxing wine, sesame oil, soy sauce, cornstarch, sugar or sugar alternative. Close the bag and mix the contents gently. Place beef and marinade in the refrigerator inside a dish. (just in case the bag gets a leak) Marinate beef for 2-3 hours or up to overnight. (Prepare your rice so that it starts to cook about 15 minutes before you start stir frying your dish.)
  • Place oil into wok or frying pan and turn the burner on medium high heat.
  • Carefully put your sliced beef into the oiled and very hot wok. Use your utensils of choice to separate the beef slices. Fry beef slices for about 1 minute or just until the color changes. Remove the beef. Keep warm and set aside.
  • Add the ginger and chili just until aromatic then add the remaining garlic and red, yellow, green peppers and onions. Stir fry and quickly move the vegetables around for about 1 minute.
  • Add spicy black bean sauce, soy (tamari sauce) and stir fry.  Add the sliced beef back into the wok. Quickly stir fry until well blended. Add a little drizzle of sesame oil to taste, if desired. (depending on your brand of black bean sauce, some brands are thicker. If needed, add 1 tablespoon of water to the dish to get the sauce moving)
  • Transfer to a serving dish and garnish with green onions as desired. Serve your delicious beef and peppers in black bean sauce with hot rice or cauliflower rice and enjoy!

Notes

We used beef tenderloin to keep this beef dish really tender but you can also use beef flank or sirloin but best to marinate those choice for several hours or overnight. Beef tenderloin marinade can be for 15 -30 minutes. 

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 10g | Protein: 13g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 686mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 673IU | Vitamin C: 77mg | Calcium: 22mg | Iron: 2mg