Beef and Baby Corn Stir-fry

Name: Beef and Baby Corn Stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 pound beef sirloin, thinly sliced and cut into 1-inch strips; 6 tablespoons light soy sauce; 1 tablespoon corn starch; ½ cup water; ¼ cup oyster sauce; 2 tablespoons Shaoxing wine; 1 tablespoon sugar; ¼ teaspoon pepper; 3 tablespoons canola oil; ½ red bell pepper, cored, seeded and sliced into thin strips; 8 baby corn, cut into 1-inch lengths; ½ cup water chestnuts, drained; 12 snow peas, ends trimmed; 1 medium onion, peeled and sliced thinly; 2 cloves garlic, peeled and minced

User Reviews

3.9

108 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 Servings
Calories
591 kcal
Course
Main Course
Cuisine
Asian

Beef and Baby Corn Stir-fry

Gemma Fleming

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Beef Stir-fry with crisp veggies, baby corn, and a savory sauce the whole family will love. Cooks in one pan and ready in minutes, it's perfect for busy weeknight dinners!

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Ingredients

Servings

1 pound beef sirloin, thinly sliced and cut into 1-inch strips
6 tablespoons light soy sauce
1 tablespoon corn starch
½ cup water
¼ cup oyster sauce
2 tablespoons Shaoxing wine
1 tablespoon sugar
¼ teaspoon pepper
3 tablespoons canola oil
½ red bell pepper, cored, seeded and sliced into thin strips
8 baby corn, cut into 1-inch lengths
½ cup water chestnuts, drained
12 snow peas, ends trimmed
1 medium onion, peeled and sliced thinly
2 cloves garlic, peeled and minced

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Instructions

In a small bowl, combine beef, 4 tablespoons of the soy sauce, and cornstarch. Stir to fully coat meat and let stand for about 10 to 15 minutes.
In another bowl, combine water, oyster sauce, the remaining 2 tablespoons soy sauce, Chinese cooking wine, sugar and pepper. Stir until well blended and set aside.
With hands, gently squeeze meat to extract marinade. Add excess liquid into the bowl of oyster sauce mixture (this is important as the cornstarch from the marinade will thicken the stir-fry sauce).
In a wok or wide pan over high heat, heat 1 tablespoon of the oil. Add bell peppers, baby corn, and water chestnuts and cook for about 30 seconds.
Add snow peas and cook for another 10 seconds. Remove from pan and keep warm.
Add 1 tablespoon of oil to the pan. Add beef in a single layer and cook for about 3 to 4 minutes per side. Do not overcrowd the pan, cook beef in batches if needed. Remove from pan and set aside.
Wipe down wok as needed. Add the remaining 1 tablespoon oil. Add onions and garlic and cook until softened.
Add sauce mixture and cook until slightly thickened.
Add beef and vegetable mixture.
Continue to cook, stirring occasionally, for about 2 to 3 minutes or until heated through and coated with sauce. Serve hot.

Notes

Cut the beef across the grain for a more tender chew. For easier slicing, freeze the meat for about 15 to 30 minutes or until slightly firm.

Nutrition Information

Show Details

Serving 447g Calories 591kcal (30%) Carbohydrates 21.9g (7%) Protein 51.3g (103%) Fat 31g (48%) Saturated Fat 8.1g (41%) Cholesterol 86mg (29%) Sodium 1818mg (76%) Potassium 116mg (3%) Fiber 2.1g (8%) Sugar 12.7g (25%) Vitamin A 600IU (12%) Vitamin C 49.5mg (55%) Calcium 20mg (2%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 591 kcal

% Daily Value*

Serving	447g
Calories	591kcal	30%
Carbohydrates	21.9g	7%
Protein	51.3g	103%
Fat	31g	48%
Saturated Fat	8.1g	41%
Cholesterol	86mg	29%
Sodium	1818mg	76%
Potassium	116mg	2%
Fiber	2.1g	8%
Sugar	12.7g	25%
Vitamin A	600IU	12%
Vitamin C	49.5mg	55%
Calcium	20mg	2%
Iron	2.3mg	13%