Looking for a quick, savory, and satisfying dinner that packs a punch of flavor? This Tender Pepper Steak Stir Fry with Black Bean Sauce is a must-try for any fan of bold, saucy Asian steak recipes. With thin-sliced beef strips, crisp bell peppers, and a deeply savory black bean sauce, this dish is a total weeknight winner. It’s a delicious spin on the classic Chinese pepper steak with onions recipe, elevated by the addition of fermented black beans that give it an umami-rich depth you’ll crave again and again. Whether you’re looking for new flank steak dinner ideas or just love easy Chinese-inspired dishes, this is one you’ll want to add to your rotation.
Tender Pepper Steak Stir Fry with Black Bean Sauce
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
Wok or large skillet A wok is ideal for high-heat cooking, but a heavy-bottomed skillet works too.
Sharp knife For slicing your flank steak and vegetables paper-thin.
Cutting board Preferably two – one for meat, one for veggies.
Small mixing bowls For the marinade and sauce.
Tongs or a Wok Spatula For quick stir-frying.
For the Beef Marinade
- 1 lb flank steak or sizzle steak sliced thinly against the grain into beef strips
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda helps tenderize the steak
For the Sauce
- 2 tablespoons fermented black beans rinsed and mashed slightly
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce for color
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/4 cup low-sodium chicken broth or water
- 1 teaspoon cornstarch to thicken the sauce
For the Stir Fry
- 2 tablespoons neutral oil like canola or vegetable oil
- 1 red bell pepper sliced thin
- 1 green bell pepper sliced thin (a nod to the green pepper steak recipe)
- 1 medium onion sliced
- 3 cloves garlic minced
- 1- inch piece of ginger grated or finely minced
- 1 teaspoon crushed black pepper for that black pepper steak kick
- 2 scallions cut into 2-inch pieces
Optional for Serving
- Steamed white rice or jasmine rice
- Sesame seeds
- Chili flakes if you want heat
Marinate the Steak
In a medium bowl, combine the sliced flank steak (or sizzle steak) with soy sauce, Shaoxing wine, sesame oil, cornstarch, and baking soda. Mix well and let it sit while you prep your veggies. This step is key for tender, juicy steak—no chewy beef here!
Make the Sauce
In a separate bowl, whisk together the mashed fermented black beans, soy sauce, oyster sauce, dark soy sauce, hoisin sauce, sugar, chicken broth, and cornstarch. Set aside. This black bean sauce will bring serious umami and depth to your pepper steak stir fry.
Prepare Your Veggies
Slice the red and green bell peppers and onion into thin strips. Mince the garlic and ginger. Keep everything ready to go—stir fry moves fast!
Cook the Steak
Heat 1 tablespoon of oil in a hot wok or skillet over high heat. Add the marinated beef strips in a single layer and let them sear undisturbed for 30 seconds, then stir-fry until just browned—about 2 minutes. Remove from pan and set aside.
Stir Fry the Veggies
Add the remaining tablespoon of oil to the pan. Toss in the onions, bell peppers, garlic, and ginger. Stir-fry for 2–3 minutes until the peppers are tender-crisp and onions are slightly translucent.
Combine Everything
Return the beef to the pan, sprinkle in the crushed black pepper, and give everything a good toss. Pour in the black bean sauce mixture and stir until everything is coated and the sauce thickens slightly—about 1–2 minutes. Toss in the scallions at the very end for a fresh pop.
Serve Immediately
Serve your pepper steak hot over a bed of steamed rice. Spoon some extra sauce on top and garnish with sesame seeds or chili flakes if desired.
Pairings
This dish has bold, umami-packed flavors with a bit of kick from the black pepper and savory black bean sauce, so the sides should complement without overwhelming.
Best Pairings
- Steamed Jasmine or Basmati Rice: A classic base for soaking up all that luscious sauce.
- Garlic Green Beans or Chinese Broccoli: A fresh, crunchy side that contrasts beautifully with the saucy beef.
- Egg Drop Soup or Hot and Sour Soup: Light soups that add warmth and balance.
- Cold Cucumber Salad: A crisp, refreshing counterpoint to the sizzling beef and pepper stir fry.
Drink-wise, light-bodied reds like Pinot Noir, or a chilled lager, balance the heat and savoriness. Or try jasmine tea for something traditional.
FAQs
1. What type of beef is best for pepper steak stir fry?
Flank steak is the most popular choice due to its rich flavor and tenderness when sliced thinly against the grain. Sizzle steak or sirloin also works well in sizzling Chinese pepper steak and onions recipes.
2. Can I use a different cut of meat?
Yes! You can substitute skirt steak, sirloin, or even ribeye for a richer flavor. Just be sure to slice it thin and marinate it to maintain tenderness.
3. Is fermented black bean sauce the same as black bean paste?
Not quite. Fermented black beans are whole salted soybeans with a pungent, savory flavor. Black bean paste is often blended with garlic and oil, which can be used in a pinch but may taste slightly different. Both work in pepper steak recipes.
4. Can I make this dish ahead of time?
This dish is best fresh, but you can marinate the steak and prepare the sauce up to a day in advance. Stir-frying only takes minutes, making it ideal for quick weeknight dinners.
5. Can I make this recipe spicy?
Absolutely! Add sliced red chilies during the stir-fry, or finish with chili flakes or chili oil. It adds a bold kick to this already flavorful Chinese beef recipe.
