Special Feature: Products Sally Recommends

Beef and Mushrooms in Hot Bean Sauce  

by Dorothy Huang

(Serves 2 to 4)

½ pound flank steak

Marinade for beef:
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon cooking oil
1 tablespoon dark soy sauce

½ pound fresh mushrooms

Seasoning sauce:
1 teaspoon cornstarch
3 tablespoons water
1 tablespoon soy sauce
1 tablespoon hot bean sauce

3 tablespoons cooking oil
½ tablespoon shredded ginger
3 green onions, cut into ½ -inch pieces

To Prepare Ahead:

1. Cut flank steak lengthwise into strips 1 ½ inches wide; then cut across the grain into 1/8-inch slices.  Transfer beef slices to a mixing bowl.  Add 4 marinade ingredients and toss to coat thoroughly.  Let stand for 15 minutes or in the refrigerator.

2. Rinse and slice mushrooms ½ inch thick.

3. Mix the 4 seasoning sauce ingredients in a small bowl.


To Cook:

Heat 1 tablespoon oil in a wok over high heat.  Add mushrooms and salt, and stir-fry for 1 minute. Transfer to a plate.

2. Wipe wok with paper towels. Add 2 tablespoons oil to the wok.  When hot, add ginger, green onions, and beef.  Stir-fry for 1 to 2 minutes.

3. Return mushrooms to the wok and pour in sauce.  Stir a few seconds and serve.

© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory