Beef and Baby Corn Stir-fry
User Reviews
3.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
591 kcal
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Course
Main Course
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Cuisine
Asian
Beef and Baby Corn Stir-fry
Description
The recipe begins by marinating beef sirloin strips in soy sauce and cornstarch to improve tenderness and coat the meat for a glossy finish. The sauce combines oyster sauce, soy sauce, Shaoxing wine, sugar, and pepper for a savory-sweet profile that complements the vegetables and beef.
Vegetables like red bell pepper, baby corn, water chestnuts, snow peas, and onion deliver a mix of crunchy and sweet notes. The vegetables are quickly stir-fried and removed to keep them crisp, then the beef is cooked in batches to avoid overcrowding and ensure even searing.
The final step combines beef and vegetables with the oyster sauce mixture, thanks to residual cornstarch from the marinade that thickens the sauce slightly. Garlic adds aromatics, enhancing the dish’s savory depth.
Cutting beef against the grain and chilling it before slicing are suggested techniques for tenderness and ease of slicing.
Ingredients
- 1 pound beef sirloin thinly sliced and cut into 1-inch strips
- 6 tablespoons soy sauce light
- 1 tablespoon corn starch
- ½ cup water
- ¼ cup oyster sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- ¼ teaspoon black 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 chestnut drained
- 12 snow pea ends trimmed
- 1 onion medium, peeled and sliced thinly
- 2 cloves garlic peeled and minced
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
- Slice beef against the grain to ensure tenderness.
- Freeze the beef for 15 to 30 minutes before slicing to make thin slicing easier.
- Cook beef in batches to avoid overcrowding the pan for a better sear.
- Include excess marinade liquid in the sauce mixture to utilize the cornstarch for thickening.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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