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beef stir-fry with baby corn in a wok
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3.67 from 30 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

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