Beef and Baby Corn Stir Fry Directions:
Marinate the beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and black pepper for 10–15 minutes.
Combine the remaining soy sauce and cornstarch with oyster sauce, water, honey, vinegar, sesame oil, and optional pepper flakes.
Sear the beef in half the vegetable oil; transfer to a plate.
Add the remaining oil. Briefly cook the garlic and ginger, then stir-fry the vegetables until crisp-tender.
Return the beef. Stir in the sauce and cook until thickened and everything is cooked through.
Finish with green onions and optional sesame seeds.
Practical Woman's Secret
Drain the baby corn thoroughly and pat it dry before cooking. Excess water cools the pan and dilutes the sauce, making it harder to coat the beef and vegetables evenly.
Serving and Storage
Serve immediately with steamed rice or noodles, kept separate from the stir-fry until plating. Refrigerate leftovers promptly in a covered container. Reheat only the portion needed, adding a small splash of water if the sauce has thickened.
Nutrition Information
Estimated per serving: One-quarter of the stir-fry, excluding rice, noodles, and optional sesame seeds
Calories: 330 kcal
Protein: 29 g
Carbohydrates: 23 g
Fat: 14 g
Fiber: 4 g
Sugar: 9 g
Sodium: 1,000 mg
I'm waiting for your comments! Enjoy!
