Stir-fried Beef with Bell Peppers and Black Bean Sauce豉椒炒牛肉
A classic Cantonese stir-fry featuring tender slices of beef, crisp bell peppers, and savory fermented black bean sauce. This dish is quick to prepare and bursting with flavor.
01Ingredients
- 300g beef sirloin, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cooking oil (for marinating)
- 1 red bell pepper, deseeded and cut into bite-sized pieces
- 1 green bell pepper, deseeded and cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 tbsp fermented black beans, rinsed and roughly chopped
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 cup water or chicken broth
- 2 tbsp cooking oil (for stir-frying)
Nutrition (per serving)285kcal
- Protein26.5g
- Carbs8.2g
- Fat15.8g
Fiber 1.4 gSodium 684 mg
02Steps
- In a bowl, combine beef sirloin, soy sauce, cornstarch, sesame oil, white pepper, and 1 tbsp cooking oil. Mix well and let it marinate for at least 15 minutes.
- In a small bowl, combine oyster sauce, sugar, and water or chicken broth. Mix well and set aside.
- Heat 1 tbsp cooking oil in a wok or large frying pan over high heat. Add red bell pepper and green bell pepper. Stir-fry for 2-3 minutes until slightly tender-crisp. Remove from wok and set aside.
- Add the remaining 1 tbsp cooking oil to the wok. Add the marinated beef sirloin and stir-fry quickly until it is about 80% cooked and browned, about 1-2 minutes. Remove from wok and set aside.
- Add minced garlic and fermented black beans to the wok. Stir-fry for 30 seconds until fragrant. Return the bell peppers and beef to the wok. Pour in the prepared sauce. Stir-fry everything together for another 1-2 minutes until the sauce thickens and coats the ingredients. Serve hot with rice.
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