• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

kawaling pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Beef and Baby Corn Stir-fry

by Lalaine Manalo last updated December 15, 2018 posted December 13, 2018 3 Comments

3.2Kshares
  • Share
  • Pin
  • Email
Recipe Video Print

Beef and Baby Corn Stir-fry with succulent beef slices, crisp veggies, and baby corn in a sweet and savory sauce. Easy to make in one pan and 30 minutes, it’s perfect for busy weeknights. Plus learn the technique on how to make the beef super tender and moist!

beef stir fry with baby carrots in a wok
Beef and Baby Corn Stir-fry

If you’re looking for a tasty beef entree to add to your family dinner rotation or holiday celebration menu, look no further than beef stir-fry. With succulent beef slices, crisp veggies, tender young corn, and a savory brown sauce, it’s hearty, tasty, and sure to be a crowd pleaser!

This beef and baby corn stir-fry is quick and easy to make yet packs amazing taste and texture the whole family will love. Just a handful of ingredients, one pan, and 30 minutes and you’re on your way to a delectable dish everyone will be fighting over.

beef stir-fry with baby corn in a wok

How Do You Make Stir-fry Beef Tender?

The secret to super moist and tender beef in stir-frying is a Chinese cooking technique called velveting.

In this method, the meat is marinated in cornstarch and soy sauce and then briefly blanched in oil or water before finishing off during the stir-fry process with the rest of the ingredients. The simple process creates a protective coat which seals moisture and keeps the beef moist and velvety soft.

beef stir fry with vegetables cooked in a wok

What Sauce Goes with Beef Stir-Fry?

This beef stir-fry recipe uses my tried and tested and ever trusted sauce combination which is a simple mixture of broth, oyster sauce, soy sauce, Chinese cooking wine, and sugar perfectly thickened with a cornstarch slurry.

If you’re a fan of quick stir-fry meals, you need this best stir-fry sauce in your life! A delicious medley of sweet and savory, it delivers tons of flavor you’ll love on shrimp, chicken, and vegetables.

Easy Stir-Fry Recipes

  • Shrimp Broccoli Stir-fry
  • Green Bean Chicken
  • Beef Broccoli
beef stir-fry with baby corn in a wok
Print Recipe Leave a Comment
3.72 from 25 votes

Beef and Baby Corn Stir-fry

Beef and Baby Corn Stir-fry with succulent beef slices, crisp veggies, and baby corn in a sweet and savory sauce. Easy to make in one pan and 30 minutes, it's perfect for busy weeknights. Plus learn the technique on how to make the beef super tender and moist!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Entree
Cuisine: Asian
Keyword: beef and baby corn stir-fry, beef stir-fry
Servings: 4 Servings
Calories: 591kcal
Author: Lalaine Manalo

Ingredients

  • 1 pound beef sirloin, thinly sliced and cut into 1-inch strips
  • 6 tablespoons light soy sauce
  • 1 tablespoon corn starch
  • 1/2 cup water
  • 1/4 cup oyster sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1/2 red bell pepper, cored, seeded and sliced into thin strips
  • 8 baby corn, cut into 1-inch lengths
  • 1/2 cup water chestnuts, drained
  • 12 snow peas, ends trimmed
  • 1 medium onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
US Customary - Metric

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 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.

Video

Nutrition

Serving: 447g | Calories: 591kcal | Carbohydrates: 21.9g | Protein: 51.3g | Fat: 31g | Saturated Fat: 8.1g | Cholesterol: 86mg | Sodium: 1818mg | Potassium: 116mg | Fiber: 2.1g | Sugar: 12.7g | Vitamin A: 600IU | Vitamin C: 49.5mg | Calcium: 20mg | Iron: 2.3mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

More Good Food

Chicken Halang Halang
Taco Rice
Pork Hamonado
Chicken Asado

Filed Under: Meat and Poultry Tagged With: baby corn, beef

<< Oven Roasted Pig’s Head
Chicken Pastel >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Anna Natividad says

    June 29, 2016 at 4:30 am

    Hi Ms. Lalaine! I would really love to try cooking this dish to bring to my boyfriend’s house in the province. May I ask if there is any substitute to Chinese cooking wine? I am not sure how to identify which is Chinese cooking wine at the supermarket, so I hope there’s a substitute for it. And do you think this will survive for 8-10 hours without being refrigerated? Really hoping for your reply! Thank you! 🙂

    Reply
  2. Ruby Briones says

    February 29, 2016 at 6:16 am

    Ms laine what other alternative or replacement for oyster sauce?

    Reply
    • Lalaine says

      March 3, 2016 at 2:03 am

      Hmm, good question! I’ve never tried subbing oyster sauce before but if I had to, I’d use hoisin sauce and add a little soy sauce to temper its sweetness.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular Recipes

  • serving chicken macaroni salad with a large spoon Filipino-style Macaroni Salad
  • Tinolang Manok (Chicken Tinola) Tinolang Manok (Chicken Tinola)
  • bistek garnished with onion rings in a skillet Bistek
  • coconut macaroons with a mini muffin pan on the side Filipino Coconut Macaroons

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Footer

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2019 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact