When I eat out at Chinese restaurants one of my favorite dishes to order is steak and peppers in black bean sauce. It is a nice simple and yet tasty stir-fry dish that is fairly light healthy. I have made this at home before using a jarred black bean sauce but now that I have made my own homemade black bean sauce, I prefer to make it with that. The beef and peppers come together pretty easily and quickly, a quick and easy stir fry, where I try to not overcook the peppers as I like them to still be crisp and fresh. The steak and peppers in fermented black bean sauce is super tasty! It goes well on rice or noodles both of which soaks up any of the excess sauce. This dish is pretty flexible and you could easily change the beef to chicken or shrimp/prawns etc. and you could change the peppers with broccoli or some other vegetable.
Steak and Peppers in Black Bean Sauce
- 1 pound steak/beef (thinly sliced)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 tablespoon oil
- 1 onions (chopped)
- 2 tablespoons garlic (chopped)
- 2 tablespoons ginger (chopped)
- 2 tablespoons fermented black bean sauce (homemade or store bought)
- 2 green bell peppers (cut into bite sized pieces)
- 1/2 cup chicken stock
- * soy sauce to taste
- Marinate the beef in the soy sauce, sugar, rice wine, and cornstarch while you chop everything.
- Heat the oil in a pan.
- Saute the beef until almost cooked and set aside.
- Heat the oil in the same pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
- Add the green bell peppers and saute for a minute.
- Add the beef and chicken stock.
- Cover and simmer for a few minutes.
- Season with soy sauce to taste.
Note: Use chicken instead of beef! Chicken in black bean sauce is also amazing!
Note: Use broccoli instead of green peppers!