Beef in Black Bean Sauce with Green Peppers

See how to make Chinese Beef in Black Bean Sauce with Green Peppers that is just like you'd find in a Chinese restaurant. You will need Preserved Fermented Black Beans; see below. They're usually preserved in ginger and salt. You must rinse them to get rid of the salt and then soak in a little warm water for around 10 minutes before use.

Beef in Blackbean Sauce

You'll find them here in a Chinese supermarket such as Wing Yip or local Chinese supermarket. We have one kind of near here so it's good. Remember it is 'Preserved' fermented black beans you are after not in any kind of sauce. 

Please beware of people selling them on Amazon UK at silly prices; I've seen someone wanting 60 odd GBP for a tub 😨 Seriously, they are only £2.75 and if you don't have a Chinese supermarket near you I did a search and found them over at SousChef.

Chinese, Beef, Peppers, Recipe, How to
Chinese, Beef, Dinner
Yield: 2-4

Beef in Black Bean Sauce

You will need Fermented Black Beans. They're usually preserved in ginger and salt. You must rinse them to get rid of the salt and then soak in a little warm water for around 10 minutes before use.

If you can't get Chinese black vinegar, just leave it out.


  • 400g very thinly sliced beef - sliced into 1 x 2 inch strips
  • 2 tablespoons of fermented black beans - rinsed, drained and then soaked in a little water for 15 minutes.
  • You will also need:
  • 1 large onion - cut into bite sized pieces
  • 3 dried red chilies - deseeded but left whole
  • 2 green bell peppers - cut into bite sized pieces
  • 3 spring onions - sliced in half lengthwise and then cut into cut into 1 inch lengths
  • about 4 slices fresh ginger - finely chopped (to make about a 1 teaspoon)
  • 2 fat cloves of garlic - finely chopped
  • 2 teaspoons of sugar
  • vegetable oil for frying
  • To marinade the beef:
  • 1 tablespoon of vegetable oil
  • 1/2 a tablespoon of cornflour (UK) or cornstarch (US)
  • 1 tablespoon of Shaoxing (Chinese) rice wine
  • 1/2 tablespoon of light soy sauce
  • 1/2 tablespoon of dark soy sauce
  • To make the sauce mix together in a small bowl:
  • 3 tablespoons light soy sauce
  • 1/2 a tablespoon of dark soy sauce
  • 2 teaspoons of sugar
  • 1/2 a teaspoon Chinese black vinegar
  • 1 tablespoon water
  • 1 good tablespoon of oyster sauce
  • 2 teaspoon cornflour


  1. Mix together the marinade ingredients and add the sliced beef. Set aside for about 20 minutes to half an hour.
  2. Make sure you've rinsed and soaked the black beans then drain from the water and add set aside. You can then mix together the sauce ingredients and add the drained black beans to it and set aside.
  3. Now, it's a good idea to wear an apron - as this can get messy!
  4. When you have everything at the ready, heat a glug vegetable oil in a wok.
  5. First cook the beef; drain what little marinade there is and then stir fry until it's almost cooked - this will take just a minute or two. Remove the beef from the wok and set aside.
  6. Wipe the wok with kitchen paper and heat up another glug oil. When it's nice and hot, add the onions, bell peppers, spring onions and whole dried red chilies. Stir fry for about 3 minutes.
  7. Now add the garlic and ginger and stir for another minute - don't let the garlic burn or it will taste bitter.
  8. Add the black bean sauce mixture and stir fry for a few minutes more. Put the beef back in giving it all a good stir.
  9. Before serving, remove the whole chillies and discard. Serve with rice or noodles.
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  1. One of our favourite dishes Jan. We always get this when we get a takeaway! xxoo

  2. I'm raving too Jan, it looks delicious!

  3. I'm dialing 1=800-yumm-jan for chinese!


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