Fried baby corn and beef

Fried baby corn and beef With tender, crunchy vegetables and a sweet and salty sauce that’s perfect with steamed rice. It’s easy to make in one pan and 30 minutes, perfect for busy weekends. Plus, learn the technique for making beef extra tender and moist!

If you’re looking for a delicious beef dish to add to your family’s dinner menu or holiday celebration menu, look no further than stir-fried beef. With juicy sirloin steak, crunchy veggies, baby corn, and a delicious brown sauce, it’s flavorful and flavorful and sure to please a crowd!

Baby Corn and Beef is quick and easy to prepare but provides a great taste and texture that the whole family will love. With just a few ingredients, one pan, and 30 minutes, you’re on your way to a delicious dish that everyone will vie for.

What will you need?

• meat-The recipe uses sirloin steak cut into thin slices. Read more below about how to make meat more tender.
• vegetables-I love baby corn, bell peppers, water chestnuts, and snow peas, but broccoli florets, chopped cabbage, and carrot slices are also delicious.
• Fried sauce– A simple mixture of water, oyster sauce, soy sauce, Chinese cooking wine, and sugar, perfectly combined with a cornstarch slurry.

Fried sauce

The flavor base for this recipe is a combination of a tried-and-trusted sauce that I use in many of my favorite French fries, like the Green Bean Chicken and Shrimp with Green Peas and Cashews.

If you are a fan of fried fast food, then you need the best fried sauce in your life! A delicious blend of sweet and salty, it delivers lots of flavor you’ll love on shrimp, chicken, and vegetables.

The secret to tender meat

The secret to extra-tender and moist beef in a stir-fry is a Chinese cooking technique called marinating.

In this method, the meat is marinated in cornstarch and soy sauce and then boiled briefly in oil or water before finishing the stir-frying process with the rest of the ingredients. The simple process creates a protective layer that locks in moisture and keeps the beef moist and velvety soft.

Steps for cooking beef and baby corn

1. Fry sweet peppers, baby corn, water chestnuts and peas in a wide wok or frying pan. Then remove from the pan and keep warm.
2. Fry the seasoned beef in batches until lightly browned. Remove it from the heat and leave it warm.
3. Fry onions and garlic until wilted. Add the sauce mixture and simmer until slightly thickened.
4. Add the beef and vegetables and stir until evenly coated with sauce and heated through. Adjust seasoning as needed.

How to serve

• Serve with steamed rice and chow mein noodles to make it a complete Asian dinner!
• To store leftovers, allow them to cool completely and then transfer them to airtight containers. It can be kept in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• Reheat in a wide skillet over medium heat or in the microwave in 2- to 3-minute intervals until heated through.

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Stir-fried beef with crunchy vegetables, baby corn, and a delicious sauce that the whole family will love. It cooks in one pan and is ready in minutes, perfect for busy weeknight dinners!

Preparation time: 15 minutes minute

Cooking time: 15 minutes minute

Total time: 30 minutes minute

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ingredients

• 1 fairy Beef steak, thinly sliced ​​and cut into 1-inch slices
• 6 tablespoons Light soy sauce
• 1 Tablespoon Corn Starch
• ½ cup water
• ¼ cup Oyster sauce
• 2 tablespoons Shaoxing wine
• 1 Tablespoon sugar
• ¼ small spoon Pepper
• 3 tablespoons canola oil
• ½ A sweet red pepper, seeded and cut into thin slices
• 8 Baby corn, cut into 1-inch pieces
• ½ cup Water chestnuts, drained
• 12 Snow peas, ends trimmed
• 1 Medium-sized onion, peeled and cut into thin slices
• 2 clove Peeled and chopped garlic

directions

• In a small bowl, mix the beef with 4 tablespoons soy sauce and cornstarch. Stir until the meat is completely covered and leave for 10 to 15 minutes.

• In another bowl, mix the water, oyster sauce, remaining 2 tablespoons soy sauce, Chinese wine, sugar and pepper. Stir until well combined and set aside.

• Press the meat gently with your hands to extract the marinade. Add excess liquid to the bowl of oyster sauce mixture (This is important because the cornstarch from the marinade will thicken the stir-fry sauce).

• In a wide frying pan or frying pan over high heat, heat 1 tablespoon of oil. Add the bell peppers, baby corn, and water chestnuts and cook for about 30 seconds.

• Add snow peas and cook for another 10 seconds. Then remove from the pan and keep warm.

• Add 1 tablespoon of oil to the pan. Add the beef in a single layer and cook for 3 to 4 minutes per side. Do not crowd the pan, cook the beef in batches if necessary. Then remove from the pan and set aside.

• Wipe the pan as needed. Add the remaining tablespoon of oil. Add onions and garlic and cook until tender.

• Add the sauce mixture and cook until slightly thickened.

• Add the beef and vegetable mixture.

• Continue cooking, stirring occasionally, for 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. To make slicing easier, freeze the meat for 15 to 30 minutes or until slightly firm.

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Nutrition information

service: 447g, Calories: 591Calories, 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: 600international unit, Vitamin C: 49.5mg, Calcium: 20mg, iron: 2.3mg

This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.