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Beef with Baby Corn and Mushrooms in Black Bean Sauce

Updated on November 15, 2012

Beef with Baby Corn and Mushrooms in Black Bean Sauce

Beef Stir-fry
Beef Stir-fry
Baby Corn Stir Fry
Baby Corn Stir Fry
Beef Flank Steak
Beef Flank Steak
Baby Corn
Baby Corn
Chinese Mushrooms
Chinese Mushrooms
Salted Black Beans
Salted Black Beans
Ginger Root
Ginger Root

Chinese Cooking

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Beef with Baby Corn and Mushrooms in Black Bean Sauce


At one time baby corn was considered to be a delicacy in Chinese cooking but today it is quite common. These miniature corn are canned in water, mainly in Taiwan, and should not be confused with pickled corn in glass bottles that are sold much the same as olives and pickles.


The canned Chinese baby corn must already be partially cooked, because I sometimes eat them right out of the can. You can also use them in salads and I sometimes just toss them with extra virgin olive oil, red wine vinegar and a little salt and pepper.


Black beans preserved in ginger, garlic, salt and spices have been used for a very long time in Chinese cuisine. They are sold in cans and bags in Chinese grocery stores and will keep for months without being refrigerated in a covered jar. They need to be rinsed before using and are usually mashed before being added to a dish.


This recipe calls for flank steak, Chinese mushrooms and baby corn all in a distinctive sauce made with black beans. If you have never experienced black bean sauce, this is a good recipe to begin with because it is not overly salty.




Preparation Time:

30 Minutes

Cooking Time:

30 Minutes



1 Lb. of Beef Flank Steak (cut in half lengthwise and then into 1/8 inch slices across the grain while slightly frozen)

1 Tablespoon Black Soy Sauce

1 Tablespoon Thin Soy Sauce

1 Tablespoon Cornstarch

1 Teaspoon Sugar

1 Teaspoon Dry White Wine

Mix in a bowl and marinate for 20 minutes.



1 Teaspoon Minced Ginger Root

2 Teaspoons Minced Garlic

2 Scallions cut into pea-sized pieces including the green part

2 Tablespoons Salted Black Beans (rinse in hot water, drain, mash into paste and mix in ½ teaspoon sugar)

1 Can of Baby Corn (drain and cut in half across the length)

8 Chinese Dried Mushrooms (soak in hot water until soft, remove the stems and cut in them in half)

1 Cup of Chicken Broth mixed with 1 Tablespoon of Cornstarch

1 Cup of Oil


Cooking Instructions:

  1. Heat the oil in a large frying pan or wok and stir-fry the beef mixture for about 2 minutes until the meat loses its redness. Then remove it with a slotted spoon or strainer to another dish.
  2. Remove all but 2 tablespoons of oil and stir-fry the baby corn, mushrooms, garlic, and scallions for one minute.
  3. Stir in the sauce mixture and heat until it begins to bubble.
  4. Add the black bean paste and the broth cornstarch mixture and stir –fry until the sauce thickens.
  5. Return the beef to the mixture, stir-fry for 30 seconds and serve hot with steamed rice.


Beef in Black Bean Sauce


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    • profile image

      Flickr 5 years ago

      another scrumptious recipe. thanks for sharing.

    • picklesandrufus profile image

      picklesandrufus 5 years ago from Virginia Beach, Va

      yet another delicious recipe to share with friends. thanks so much!

    • JSParker profile image

      JSParker 5 years ago from Detroit, Michigan

      Looks easy and delicious. Your photos are good and add a lot to this Hub. Voted Useful!

      Best wishes.

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