Black Bean Beef with Blistered Peppers

Name: Black Bean Beef with Blistered Peppers
Total time: 25 min
Ingredients: 300g, sliced thin against the grain beef sirloin or flank steak; 1 medium, cut into strips green bell pepper; 2 tablespoons, rinsed and roughly chopped fermented black beans; 3, finely chopped garlic cloves; 1-inch piece, minced fresh ginger; 3, whites and greens separated, sliced scallions; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon plus 2 tablespoons water (slurry) cornstarch; 2 tablespoons vegetable oil; 1 tablespoon Shaoxing wine or dry sherry

A lightning-fast wok dish pairing velveted beef slices with snappy green peppers, all coated in a gutsy fermented black bean glaze.

25 min

Easy

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Story

This high-heat classic demands mise en place—once the wok ignites, the cooking happens in minutes. The fermented black beans provide a deep, salty umami that balances the sweet crunch of barely-cooked peppers.

Ingredients

beef sirloin or flank steak 300g, sliced thin against the grain

green bell pepper 1 medium, cut into strips

fermented black beans 2 tablespoons, rinsed and roughly chopped

garlic cloves 3, finely chopped

fresh ginger 1-inch piece, minced

scallions 3, whites and greens separated, sliced

light soy sauce 2 tablespoons

oyster sauce 1 tablespoon

cornstarch 1 tablespoon plus 2 tablespoons water (slurry)

vegetable oil 2 tablespoons

Shaoxing wine or dry sherry 1 tablespoon

Instructions

Velvet the beef

Toss the beef strips with 1 teaspoon cornstarch, 1 tablespoon soy sauce, and the Shaoxing wine. Let it sit at room temperature while you prep the remaining ingredients—about 10 minutes.

Whisk the sauce

Stir together the remaining soy sauce, oyster sauce, and the cornstarch slurry in a small bowl until smooth.

Sear the meat

Heat half the oil in a wok or large skillet over high heat until smoking. Lay the beef in a single layer and sear undisturbed for 1 minute, then toss until browned but still slightly pink—about 1 minute more. Transfer to a plate.

Char the peppers

Add the remaining oil to the wok. Throw in the pepper strips and a pinch of salt. Stir-fry for 2 minutes until the edges begin to blister but the peppers still have crunch.

Bloom the aromatics

Push the peppers to the side. Add the black beans, garlic, ginger, and scallion whites to the center. Stir-fry for 30 seconds until fragrant, then mix everything together.

Finish and glaze

Return the beef to the wok, pour in the sauce, and toss constantly for 1–2 minutes until the liquid thickens into a glossy glaze that clings to the meat. Scatter the scallion greens over the top and serve immediately with steamed rice.