Stir fry is said to be a Chinese cooking process which dates back for over 1500 years. The basic stir-fry involves a quick frying of meat over high-heat with some vegetables in oil using a wok. Meanwhile, the popularity of stir fry became global and many people are adapting this cooking process because of its ease and quickness in preparation.
Beef Stir Fry with Baby Corn
- 1 kilogram beef sirloin, sliced into thin strips
- 15 pieces baby corn, sliced
- 1½ cups snap peas
- 2 red bell pepper, sliced into strips
- 1 can mushrooms, sliced
- ½ cup light soy sauce
- ¼ cup oyster sauce
- 3 tablespoons cornstarch
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon Shaoxing cooking wine (optional, or any cooking wine)
- 3 tablespoon cooking oil
- Arrange beef in a bowl. Add ¼ teaspoon ground black pepper.
- Sprinkle the cornstarch to thinly coat the beef but not too much. Set aside.
- Meanwhile, heat a wok or a pan. Pour-in the cooking oil. Once the oil gets hot, stir-fry the baby corn, snap peas, mushrooms and red bell pepper for 3 to 5 minutes.
- Transfer the vegetables to a plate. Set aside.
- Using the remaining cooking oil (add a tablespoon of cooking oil if needed), stir fry the marinated beef over high heat for 5 to 10 minutes by batches. Do not overcrowd pan and cook until beef is crisp and tender.
- Place all the beef back in the pan and season with light soy sauce, oyster sauce, and cooking wine. Toss and turn until the beef absorbs the flavor.
- Add the stir-fried vegetables and continue to stir-fry for another 2 to 4 minutes. Add little water as needed to make it saucy. Season with salt and pepper to taste.
- Transfer to a serving plate. Serve, share and enjoy!
Serving size: 5
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