BeeF stir fried in black bean sauce in a wooden bowl on a black tray. There is a bowl of white rice and a cup,of oolong tea behind it.

Beef in Black Bean Sauce

In this classic Chinese Entree, Beef and shredded bamboo is stir fried in a wok over high heat with fermented black beans, soy sauce, spices and sesame oil.  Mushrooms, bean sprouts and scallions are stirred in to give this savory dish a perfect flavor.

Beef in Black Bean Sauce is a classic Chinese entree that features takenooko (bamboo), which is used frequently in Japanese cooking.  While many of the Chinese recipes on my blog are Chinese recipes which have been altered to suit Japanese taste, this dish reminds me of a meal that you could order in a restaurant in Beijing.  While it is possible to find Fermented Black Beans (known as douchi in Chinese)in Japan, it’s not a common ingredient in Japanese cooking and sometimes you need to hunt around for it.

However, country of origin aside, this simple and savory stir fry is easy to make and delicious.

Bamboo is a tough vegetable to prepare when purchased fresh.  It has to be peeled and boiled for a long time to soften, and even then there may be parts of the chutes that are hard to eat.  When I make this dish I usually opt for bamboo chutes that are pre-boiled (available in some Asian groceries) or canned.  The pre-boiled bamboo tastes as good as if you prepare it from scratch, but there is a lot less effort involved.

Sometimes at my house we enjoy Chinese food night where we make a Chinese entree along with an appetizer or soup, and Chinese Fried Rice or noodles.  So for example, Beef in Black Bean Sauce can be enjoyed as a Chinese entree along with roast pork fried rice, shumai dumplings, and oolong tea to round out the meal.

But whether as part of an exquisite Chinese meal, or as a simple entree, give this one a try and let me know what you think!



Beef in Black Bean Sauce

Beef, Bamboo, Mung Beans, Scallions, and lots of mushrooms make this stir fry very much a vegetable dish.  You can substitute chicken for the beef, or for a completely vegan meal, change it up for tofu.  The beef and bamboo along with the fermented black beans and aromatic sesame oil will keep you coming back for more.

Serve it up with some extra soy sauce and Chili Oil to taste.

10 minutes 10 minutes Serves 4
PREP 10 minutes
COOKING 10 minutes
YIELD Serves 4
BeeF stir fried in black bean sauce in a wooden bowl on a black tray. There is a bowl of white rice and a cup,of oolong tea behind it.


  • 1/2 lb  sliced beef
  • 150 g thinly sliced bamboo strips
  • 275 g assorted mushrooms
  • 100 g mung beans
  • 30 g fermented black beans
  • 1 clove garlic
  • 1 TBSP ginger
  • 3 TBSP Soy Sauce
  • 2 TBSP Rice Bran Oil
  • 1 TBSP Sesame Oil
  • 4 scallions finely chopped

Ingredients laid out on a placemat including beef, bamboo, mung beans and other ingredients and vegetables


  • Chop the beef into 2 cm cubes
  • Wash, peel and slice the ginger and garlic
  • Wash and chop the mushrooms
  • Using large frypan or wok, sauté the garlic and ginger in the rice bran oil over medium heat until browned
  • Add the beef, turn up to medium high, and sauté for 2 minutes until browned on the outside

Beef sautéed with garlic and ginger in a wok

  • Stir in bamboo and sauté for another two minutes until the bamboo is heated through.
  • Stir in the black beans.  Sauté for another minute until the beans break apart.
  • Stir in the mushrooms.  Sauté for two more minutes until softened.

Beef and Bamboo in black bean sauce with the mushrooms mixed in All in the wok

  • Add in the soy sauce and the mung beans.  Sauté until the beans have softened and begin to absorb the juices.
  • Add in the sesame oil and stir for about 30 seconds to combine.
  • Remove from heat.  Top with the scallions.
Beef and Bamboo in Black Bean sauce- now topped with scallions and sitting in the wok
Beef and Bamboo in Black Bean Sauce
  • Serve with rice.
Beef and Bamboo in Black Bean sauce served in a wooden bowl on a tray with white rice and oolong tea in a wooden cup.
Beef and Bamboo in Black Bean Sauce With white rice and oolong tea


  • Thicken this delicious sauce with 2 tsps potato starch (katakuriko) or cornstarch mixed into some hot tap water.  Slowly pour it over the stir fry before removing from heat and stir for about 15 seconds.


Related Recipes

Leave a Reply