Steak and Peppers with Black Bean Sauce

Nov 13, 2017

One of my (many) goals for this site is to feature some of my husband’s favorite Chinese recipes – and show just how easy Chinese home cooking actually is. Before I met him, my Chinese food experience was limited to takeout and the most familiar items on the dim sum menu. Eventually I decided to give some of his favorite foods a try at home, but I was quickly overwhelmed by unfamiliar ingredients and techniques.

Eventually we ventured into Chinatown and I found the missing pieces, and I pretty quickly realized that (as fun as that adventure was) I didn’t really need to. Everything you’ll truly need can be found in the international aisle of most good supermarkets. You can make a lot of substitutions without losing the authentic flavors. A friend of mine once called it “Chinese cooking with white girl ingredients” – she’s from Beijing, so I’ll take the compliment.



I’m using a thin cut ribeye here, but you can use any tender steak – sirloin, tri tip, strip, flat iron…as long as it has a bit of marbling to it. They sell pre-cut ‘stir fry’ meat at most grocery stores, but those packages tend to be lower quality cuts or steaks that have been out a bit longer. Buying a whole steak and cutting it yourself is beyond worth it!


Steak and Pepper Stir-fry with Spicy Black Bean Sauce


2 T. water
1 T. soy sauce
1 T. white wine or sherry (not cooking sherry)
2 t. tapioca (corn, or potato) starch
Stir fry:
12 oz. steak
3 T. black bean & garlic sauce
1-2 T. chili garlic paste (to taste)
pinch of sugar
1 red bell pepper
1 green bell pepper
1/2 sm red onion
3 t cooking oil
Gomaiso or sesame seeds


Mix the marinade ingredients together, making sure to thoroughly dissolve the starch. Slice the steak into 1/2" strips, making sure to cut across the grain and remove the fattiest parts. Add the meat to the marinade and let sit for about 20 minutes.

Mix the black bean sauce with the chile paste and add a pinch of sugar. Set aside.

Slice the onions and peppers into strips about the same size as your beef strips. Heat the oil in a wok or non-stick pan over medium-high heat, add the vegetables. Let them cooked, unseasoned, until they are almost cooked to your liking.

Drain the marinade out of the meat (if it goes into the pan your dish will end up too salty - trust me, I've seen me do it) and add it in with the vegetables. Stir-fry until the beef is cooked to your liking, then add the black bean sauce mixture and stir to combine. Serve piping hot over rice and sprinkle with the gomaiso or sesame seeds.

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