Go Back
Black Bean Garlic Beef Noodles

Black Bean Garlic Beef Noodles

Black Bean Garlic Beef Noodles is an easy recipe with your favorite vegetables, noodles, including udon, and how to make the best black bean garlic sauce.
Course Main Course
Cuisine Asian Inspired
Keyword beef, noodles


  • large skillet


Black Bean Garlic Beef Noodles

  • 1 pound beef steak, any cut, cut into strips
  • 4 tblsp olive oil or another vegetable oil -
  • 1 medium onion, sliced
  • 2 peppers, green, yellow, orange or red, thinly sliced
  • 1 tblsp ginger, minced
  • 1 teaspoon garlic, minced
  • ¼ cup black bean garlic sauce
  • 2 teaspoon cornstarch
  • 1 pound noodles, udon or for a thinner noodle ramen or any other you want to include 2 pkgs

Black Bean Garlic Sauce

  • 1 cup grapeseed oil or canola oil
  • cup Fermented Black Beans, chopped
  • ½ cup peeled and minced fresh Garlic
  • 2 bunches white and green parts scallions, thinly sliced
  • 1 tablespoon sambal oelek or hot red pepper sauce
  • ½ cup shaoxing cooking wine or dry sherry
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black Pepper
  • Chinese Whole Dried Red Chiles, chopped or ground to taste (similar to cayenne pepper)


Black Bean Garlic Beef Noodles

  • In a small cup combine black bean garlic sauce, cornstarch and ½ cup water. Set aside.
  • In a large skillet heat half of the oil on medium heat until you flick a drop of water in it and it dances.
  • Add the sliced beef and sauté until no longer pink, about 3 minutes. Remove and set aside.
  • In same skillet heat remaining oil on medium heat.
  • In a separate saucepan boil water and cook noodles according to package directions. Drain and set aside.
  • In same skillet, add onions and sauté until onions are tender, about 3 minutes. Add peppers, garlic and ginger.
  • Add beef, noodles, and black bean mixture to peppers and onions.
  • Cook and stir constantly over medium heat for a few minutes until sauce thickens.
  • Serve immediately. Enjoy!

How to make Black Bean Sauce with Garlic

  • Heat a wok or large sauté pan over high heat.
  • Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
  • Add ¼ cup of the oil and swirl to coat the pan.
  • Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes. 
  • Stir constantly.
  • Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
  • Last, add the salt and pepper.
  • Remove the mixture from the heat and allow it to cool.
  • Transfer half of the mixture to a blender and purée it at high speed while adding the remaining ¾ cup of oil.
  • Stir the purée back into the remaining mixture and cool completely.
  • Use or store.
  • Lasts 2 weeks, refrigerated.