BEEF AND BABY CORN STIR-FRY
Oh my sweet! This beef and baby corn stir-fry just about rocked my boat! My peeps, if there is no other recipe you’ll try here at Kawaling Pinoy, let it be this beef and baby corn stir-fry. I know, I know, I already said that about my FRIED CHICKEN of a few months back. It’s just, sometimes, a dish comes together so beautifully and I am completely smitten. Then another just as delicious comes along and I fall in love anew.
You guys, this stir-fry rightfully deserves my affection. And yours, too! With succulent beef slices, crisp veggies, tender young corn, and sweet and savory sauce, it’s the stuff awesome dinner meals are made of. It requires simple ingredients and easy prep, you’ll have the whole family singing your praises in no time.
BEEF AND BABY CORN STIR-FRY
PREP TIME
COOK TIME
TOTAL TIME
Author: Lalaine | Kawaling Pinoy
Recipe type: Main Entree
Cuisine: Asian
Yield: 4 Servings
INGREDIENTS
- 1 pound beef sirloin, thinly sliced and cut into 1-inch strips
- ¼ cup + 2 tablespoons light soy sauce ( I used Kikkoman)
- 1 tablespoon corn starch
- ½ cup water
- ¼ cup oyster sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon sugar
- ¼ teaspoon pepper
- 3 tablespoons oil
- ½ red bell pepper, cored, seeded and sliced into thin strips
- 10 to 12 snow peas, ends trimmed
- ½ cup water chestnuts, drained
- 8 to 10 baby corn, cut into 1-inch lengths
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- _______________________________INSTRUCTIONS
- In a small bowl, combine beef, ¼ cup of the soy sauce and corn starch. 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.
- In a wok or wide pan over high heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper towels. Add snow peas and cook for about 10 seconds. Remove from pan and drain on paper towels. Add water chestnuts and baby corn and cook for about 30 seconds or until heated through. Remove from pan and drain on paper towels.
- 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 marinade will thicken the final sauce).
- Add 1 tablespoon of oil to pan. Add beef in a single layer and sear for about 2 to 3 minutes. Turn to sear other side for another 1 to 2 minutes. Do not overcrowd pan, cook beef in batches if needed. Remove from pan and set aside.
- Wipe down wok as needed. Add remaining 1 tablespoon oil. Add onions and garlic and cook until limp. Stir oyster sauce mixture to disperse cornstarch and add to wok. Bring to a boil. When it begins to thicken, add beef, baby corn, water chestnuts, bell peppers and snow peas. Continue to cook, stirring occasionally, for about 2 to 3 minutes or until meat and vegetables are heated through. Transfer onto serving platter and serve hot.
