Beef and Black Beans

  • Active Time 15m
  • Total Time 40m

Serves 4

The black soy bean has a heritage that pre-dates Western civilization. The native soy bean plant was discovered by the Chinese over 2,000 years ago. Its amazing nutritional value and versatility (it produces various beans) were appreciated even in the simplest of rural households. Still today, a common feature of the peasant kitchen is an earthenware crock containing salt-fermented black soy beans. This dish has developed a remarkable following in the Western world, proving that the combination has universal appeal.


  • 12 ounces beef rump, thinly sliced across the grain into 2x1-inch pieces
  • For the Marinade:
  • 2 teaspoons light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 tablespoon peanut oil
  • 1 green bell pepper, cut into julienne
  • 1 white onion, sliced
  • 1 scallion, cut into 1-inch lengths
  • For the Black Bean Sauce:
  • 2 teaspoons fermented black beans (dow see)
  • 1 clove garlic, minced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons dark soy sauce
  • 1/8 teaspoon salt
  • 1/2 teaspoon sugar
  • 5 tablespoons peanut oil
  • 2 teaspoons cornstarch
  • 1/2 cup chicken broth



Place the beef slices on a plate. Combine all the ingredients for the marinade in small bowl. Drizzle over beef. Set aside 15 minutes.

Assemble the vegetables together on a plate.


Heat 2 tablespoons of oil in wok until beginning to smoke. Stir-fry the bell pepper and onion slices for 1 minute. Remove to a plate. Wipe the wok dry with a paper towel.

Heat the remaining 3 tablespoons oil in wok until just smoking. Add the beef slices and stir-fry over maximum heat for 1-2 minutes, until the meat changes color. Push the beef to the side of the wok, reduce the heat, and add the scallions and the black bean mixture. Stir quickly for 30 seconds. Pull the meat slices back to the center of the wok to coat with the black bean sauce. Do not cook the black beans too long.


Return the vegetables to the wok and "marry" with the beef slices. Dissolve the cornstarch in the chicken broth. Add the mixture and stir for 1 minute before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2598

nutrition information per serving

354 calories; 27g total fat; 58mg cholesterol; 343mg sodium; 8g carbohydrates; 1g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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