Chinese Greens 101: Stir-Fried Beef With Kale and Frisée in Black Bean Sauce
Growing up, a dinner table without Chinese greens was unthinkable—like skipping rice. Quick, simple, and delicious, they’re the perfect way to add veggies to any meal. In this series, we’re exploring common Chinese greens, their cooking methods, and how to incorporate Western greens into the mix.
Why This Dish Works
Okay, maybe this dish isn’t strictly a “Chinese greens” recipe—after all, I’m using kale and frisée (two definitely Western greens) and it’s equal parts beef and veggies, so it’s more a main than a side. But that’s the beauty of it: the basic technique—an quick, no-blanch stir-fry—works for any hearty leafy green, and combining it with beef makes it a complete, satisfying meal.
The Magic of Fermented Black Beans
The star of the sauce is fermented black beans—soybeans fermented until deeply dark, which act like flavor bombs in stir-fries. Their taste is hard to describe if you’re new to them: a bit salty, a touch funky, and bursting with savoriness. Just a few add an instant punch of depth.
Jarred fermented black bean sauce is easy to find, but we want the dried beans (usually only available in Asian markets or online). If you’ve only ever used the jarred stuff, it’s time to make your own. Simply rough-chop the beans with garlic and set them aside—they’ll infuse the dish with all the complexity it needs.
Prepping the Greens: Stems First
Hearty greens like kale have thick stems that need extra attention. Start by cooking the stems in hot oil first—this tenderizes them without overcooking the leaves. Then add the leaves and stir-fry just until wilted but still bright green and crunchy.
Cooking in small batches is key here (follow our basic stir-fry guide for this): it lets the wok reheat between batches, so you get a true stir-fry (no stewing!). Season the greens with a pinch of salt, then transfer them to a bowl and wipe the wok clean.
Cooking the Aromatics: Garlic and Black Beans
Next, cook the aromatics: add the reserved garlic and black beans to the wok with smoking hot oil. Cook for about 30 seconds, until the garlic is just tender and incredibly fragrant—this is where the dish gets its depth.
Cooking the Beef: Sear and Tenderize
Add the beef to the wok: thinly sliced flank steak marinated in a basic stir-fry marinade (designed to tenderize the meat and enhance its beefy flavor). Spread the beef in a single layer and let it cook without moving—this lets it develop a nice sear—before tossing it with the garlic and beans and stir-frying until almost done.
Bringing It All Together: Greens and Sauce
Now, add the greens back to the wok and toss to combine. Make a well in the center of the ingredients and pour in the simple sauce: a dash of soy sauce, sesame oil, water, and a bit of cornstarch. The black beans and garlic already give the dish plenty of complexity, so the sauce is light—its job is just to bind everything together.
As soon as the sauce boils and thickens (this happens fast!), toss everything together one last time. And that’s it—ready to eat! With tender beef, crunchy greens, and a flavorful black bean sauce, this stir-fry is a complete, satisfying meal. Just pair it with a bowl of rice, and you’re good to go.
