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Beef with Black Bean Sauce (θ±ζ±ηθ) β Cantonese Classic
Beef with black bean sauce (θ±ζ±ηθ, chΗ zhΔ« niΓΊ rΓ²u) is a Cantonese restaurant staple that showcases one of Chinese cooking's most important flavour ingredients: fermented black beans (douchi). These small, salted, fermented soybeans provide an intense, complex umami depth that no other ingredient can replicate. Combined with velveted beef and crisp bell peppers, the result is a glossy, savoury stir-fry that's better than any takeout version.
Fermented black beans (θ±θ±, dΓ²u chΗ) have been used in Chinese cooking for over 2,000 years. They're one of the oldest condiments in Chinese cuisine and remain essential in Cantonese cooking.
Ingredients
- β’ 400g flank steak, sliced thinly against the grain
- β’ 2 tbsp fermented black beans, rinsed and roughly chopped
- β’ 1 green bell pepper, cut into squares
- β’ 1 red bell pepper, cut into squares
- β’ 1 onion, cut into wedges
- β’ 3 cloves garlic, minced
- β’ 1 tbsp ginger, minced
- β’ Marinade: 1 tbsp soy sauce, 1 tsp cornstarch, 1 egg white
- β’ Sauce: 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch, 3 tbsp water
- β’ 3 tbsp neutral oil
Instructions
- 1
Marinate sliced beef with soy sauce, cornstarch, and egg white for 20 minutes.
- 2
Mix sauce ingredients in a small bowl.
- 3
Heat wok over high heat. Add 2 tbsp oil. Sear beef in a single layer for 1 minute, stir-fry briefly, then remove.
- 4
Add remaining oil. Stir-fry garlic, ginger, and black beans for 30 seconds until incredibly fragrant.
- 5
Add peppers and onion. Stir-fry for 2 minutes until slightly softened but still crisp.
- 6
Return beef. Pour in sauce. Toss for 30 seconds until sauce thickens and coats everything. Serve over rice.
Pro Tips
- π‘Rinse the fermented black beans before using β this removes excess salt while preserving their flavour.
- π‘Don't substitute with 'black bean sauce' from a jar β the flavour is completely different from using whole fermented beans.
- π‘Chop the beans roughly to release their flavour, but don't mash them into a paste.
- β’Rinse the fermented black beans before using β this removes excess salt while preserving their flavour.
- β’Don't substitute with 'black bean sauce' from a jar β the flavour is completely different from using whole fermented beans.
- β’Chop the beans roughly to release their flavour, but don't mash them into a paste.
Frequently Asked Questions
Where do I find fermented black beans?
Asian supermarkets, usually in small bags or containers labelled θ±θ± (douchi). They keep indefinitely in the pantry.
Can I use chicken or shrimp instead?
Yes β the black bean sauce works beautifully with any protein. Adjust cooking times accordingly.
What's the difference between fermented black beans and black bean sauce?
Fermented black beans are whole dried beans with intense flavour. Jarred black bean sauce is a processed, diluted version.
Serving Suggestions
Serve over steamed jasmine rice. This is a classic with egg fried rice as well.
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