MeatballsChineseEasy

Chinese Beef Meatballs with Black Bean Sauce

Name: Chinese Beef Meatballs with Black Bean Sauce
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (454 g) ground beef (80/20), cold; 1 whole (50 g) large egg, lightly beaten; 1 tbsp (8 g) cornstarch; 1 tbsp (15 ml) light soy sauce; 1 tbsp (15 ml) Shaoxing rice wine; 2 tbsp (30 ml) cold water; 2 whole (30 g) scallions, white and light green parts, finely minced (save the dark green tops for garnish); 2 tsp (6 g) fresh ginger, peeled and finely grated; ¼ tsp (½ g) ground white pepper; 1 tsp (5 ml) toasted sesame oil; 3 tbsp (45 ml) neutral oil (such as canola or peanut), divided: 2 tbsp (30 ml) for the meatballs, 1 tbsp (15 ml) for the vegetables; 2 tbsp (20 g) fermented black beans (douchi), rinsed under cold water, drained, and roughly chopped; 4 cloves (12 g) garlic cloves, peeled and finely minced; 1 large (200 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 medium (150 g) medium green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; ½ medium (75 g) yellow onion, cut into 1-inch (2.5 cm) wedges, layers separated; 2 tbsp (30 ml) Shaoxing rice wine; ¾ cup (180 ml) low-sodium chicken stock; 1 tbsp (15 ml) light soy sauce; 1 tbsp (15 ml) oyster sauce; 1 tsp (4 g) granulated sugar; 1 tbsp (8 g) cornstarch, mixed with the slurry water until smooth; 2 tbsp (30 ml) cold water, for the slurry; 2 tbsp (10 g) scallion dark green tops, thinly sliced, for garnish; 4 cups (660 g) hot steamed white rice, cooked

From the MyKitchenBank Kitchen

Tender, ginger-scented beef meatballs are pan-fried until golden, then simmered with crisp bell peppers in a savory, garlicky fermented black bean sauce. Serve over steamed rice for an easy weeknight Chinese-style dinner.

Prep: 25 min
Cook: 24 min
Wait: 15 min
Total: 1 hr 4 min
Makes: About 16 meatballs (4 servings)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the meatballs
1 lb (454 g) ground beef (80/20), cold
1 whole (50 g) large egg, lightly beaten
1 tbsp (8 g) cornstarch
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) Shaoxing rice wine
2 tbsp (30 ml) cold water
2 whole (30 g) scallions, white and light green parts, finely minced (save the dark green tops for garnish)
2 tsp (6 g) fresh ginger, peeled and finely grated
¼ tsp (0.5 g) ground white pepper
1 tsp (5 ml) toasted sesame oil
For the stir-fry and sauce
3 tbsp (45 ml) neutral oil (such as canola or peanut), divided: 2 tbsp (30 ml) for the meatballs, 1 tbsp (15 ml) for the vegetables
2 tbsp (20 g) fermented black beans (douchi), rinsed under cold water, drained, and roughly chopped
4 cloves (12 g) garlic cloves, peeled and finely minced
1 large (200 g) large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 medium (150 g) medium green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
½ medium (75 g) yellow onion, cut into 1-inch (2.5 cm) wedges, layers separated
2 tbsp (30 ml) Shaoxing rice wine
¾ cup (180 ml) low-sodium chicken stock
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (4 g) granulated sugar
1 tbsp (8 g) cornstarch, mixed with the slurry water until smooth
2 tbsp (30 ml) cold water, for the slurry
2 tbsp (10 g) scallion dark green tops, thinly sliced, for garnish
To serve
4 cups (660 g) hot steamed white rice, cooked

Equipment (6)

12-inch (30 cm) deep skillet or sauté pan with a lid
Large mixing bowl
Small fine-mesh strainer
Rimmed plate or tray for the shaped meatballs
Instant-read thermometer
Small bowl for the cornstarch slurry

Steps

Before you start

Use 80/20 ground beef; leaner beef makes drier, tighter meatballs.
Have steamed rice started or ready to go, since the sauce comes together quickly once the meatballs are browned.
Fermented black beans (douchi) are salty. Rinse them as directed and don't add extra salt to the sauce.
Read through the recipe once: the meatball mixture rests 15 minutes while you prep the vegetables.

1
Rinse the black beans
- Place the fermented black beans in a small strainer and rinse under cold running water for 15 seconds to remove excess salt and grit.
- Drain well, then roughly chop and set aside.
+ Show details− Hide details
Ready when: Beans are damp but not dripping, and chopped into pieces about the size of a lentil.
Tip: Skipping the rinse makes the sauce harshly salty.
2
Mix the meatball mixture
- In a large bowl, combine the ground beef, egg, 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp rice wine, minced scallion whites, grated ginger, white pepper, and sesame oil.
- Add the 2 tbsp water in two additions.
- Using your hand or a sturdy spatula, stir in one direction for about 2 minutes, until the mixture turns sticky and cohesive and pulls away from the sides of the bowl.
+ Show details− Hide details
Ready when: Mixture looks paste-like, tacky, and slightly lighter in color, with no visible streaks of egg.
Tip: Stirring in one direction develops the protein for a bouncy, juicy texture. Don't overwork past this point or the meatballs turn rubbery.
3
Rest and prep vegetables
- Cover the bowl and refrigerate for 15 minutes so the mixture firms up and is easier to shape.
- Meanwhile, cut the red and green bell peppers and onion, mince the garlic, and slice the scallion greens.
- Mix the cornstarch slurry: whisk 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
+ Show details− Hide details
Ready when: Meatball mixture feels cold and noticeably firmer when pressed.
Tip: Keep the garlic and black beans separate from the vegetables so they don't scorch when added later.
4
Shape the meatballs
- Wet your hands lightly with cold water.
- Scoop level portions of about 2 tablespoons (28 g) and roll between your palms into smooth balls about 1¼ inches (3 cm) wide.
- You should get about 16.
- Place on a rimmed plate in a single layer.
+ Show details− Hide details
Ready when: Balls are smooth, uniform in size, and crack-free.
Tip: Wet hands keep the sticky mixture from clinging to your fingers.
5
Brown the meatballs
- Heat 2 tbsp (30 ml) of the oil in a 12-inch (30 cm) skillet over medium-high heat for about 1 minute, until it shimmers.
- Add the meatballs in a single layer.
- Fry without moving for 2 minutes, then turn every 1½ to 2 minutes with tongs or a spoon for a total of 6–7 minutes.
- Transfer to a clean plate.
- They will still be underdone inside; they finish in the sauce.
+ Show details− Hide details
Ready when: Meatballs are deep golden brown on most sides and release easily from the pan.
Tip: If they stick, wait another 30 seconds; they release once a crust forms.
6
Stir-fry the vegetables
- Carefully pour off all but about 1 tbsp of fat from the skillet (or wipe out and add 1 tbsp fresh oil).
- Keep the heat at medium-high and add the onion, red pepper, and green pepper.
- Stir-fry for 2–3 minutes.
+ Show details− Hide details
Ready when: Edges of the peppers are lightly blistered and the onion looks slightly translucent, but everything is still crisp.
Tip: Vegetables finish cooking in the sauce, so pull them from the heat slightly underdone in your mind, not mushy.
7
Build the sauce
- Push the vegetables to the sides of the pan.
- Add the chopped black beans and garlic to the center and stir for 20–30 seconds until fragrant.
- Pour in the 2 tbsp rice wine and scrape up any browned bits for 10 seconds.
- Add the chicken stock, 1 tbsp soy sauce, oyster sauce, and sugar, and stir to combine.
- Bring to a simmer.
+ Show details− Hide details
Ready when: Garlic smells fragrant and is pale gold, not brown; liquid is bubbling at the edges.
Tip: Garlic burns in seconds and turns bitter. Lower the heat if it colors quickly.
8
Simmer meatballs in sauce
- Return the meatballs and any juices on the plate to the skillet.
- Spoon sauce over them, reduce heat to medium-low, cover, and simmer for 6 minutes, gently turning the meatballs once halfway through.
+ Show details− Hide details
Ready when: Meatballs are firm to the touch and an instant-read thermometer inserted in the center of one reads 160°F (71°C).
Tip: Check the thermometer in two meatballs, since sizes vary slightly.
9
Thicken the sauce
- Re-whisk the slurry, since the cornstarch settles.
- Uncover the pan, raise the heat to medium, and stir the slurry into the sauce.
- Simmer for 1 minute, gently turning the meatballs to coat.
+ Show details− Hide details
Ready when: Sauce turns glossy and lightly coats the back of a spoon; a line drawn through it holds for a second.
Tip: Add the slurry gradually if you prefer a thinner sauce; you may not need all of it.
10
Garnish and serve
- Taste the sauce; it should be savory and balanced, and usually needs no extra salt.
- Scatter the scallion greens over the top and serve right away over hot steamed rice, spooning plenty of sauce over both.

Good to know

Tips

Don't skip the water in the meatball mix; it makes them noticeably more tender and juicy.
Use a pan large enough to hold the meatballs in one layer so they brown rather than steam.
Chop the black beans fairly small so their flavor spreads evenly through the sauce.
For a spicy version, add 1 sliced red chili with the garlic.

Make ahead

"Mix and shape the meatballs up to 1 day ahead; cover and refrigerate on a plate. Chop the vegetables and rinse the beans the same day. Fry and simmer just before serving for the best texture."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months (peppers soften after thawing). Reheat covered in a skillet over medium-low heat with a splash of water or stock for 5–8 minutes, or microwave in 1-minute bursts, until steaming hot and 165°F (74°C) in the center."

Substitutions

Shaoxing rice wine → Dry sherry. Use the same amount in both the meatballs and sauce; for an alcohol-free version use extra chicken stock plus 1 tsp rice vinegar.
ground beef (80/20) → Ground pork or ground chicken thigh. Pork gives a juicier result at the same weight; chicken thigh works but cook to 165°F (74°C).
oyster sauce → Vegetarian mushroom stir-fry sauce. Same amount; adds similar savory depth without shellfish.
low-sodium chicken stock → Water plus an extra 1 tsp light soy sauce. The sauce will be less rich but still balanced.

beef black bean sauce chinese dairy-free meatballs pan-fried weeknight

Steps

Rinse the black beans

Mix the meatball mixture

Rest and prep vegetables

Shape the meatballs

Brown the meatballs

Stir-fry the vegetables

Build the sauce

Simmer meatballs in sauce

Thicken the sauce

Garnish and serve

Good to know

Reviews (0)