Beef and Baby Corn Stir Fry.

Equipment

• Wok or large heavy skillet (cast iron works well)
• Mixing bowls
• Whisk
• Sharp knife and cutting board
• Wooden spoon or spatula

Ingredients

• 1 lb (450 g) flank steak or sirloin, sliced thinly against the grain
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil
• ½ teaspoon baking soda (optional tenderizer — see tips)

• 2 tablespoons neutral oil (vegetable, canola, or peanut), divided
• 1 can (15 oz / 425 g) baby corn, drained and halved lengthwise if large
• 1 red bell pepper, sliced into thin strips
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 scallions, cut into 2-inch lengths (white and green parts separated)
• 1 teaspoon red chili flakes (optional)

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 1 teaspoon cornstarch
• ¼ cup water or beef broth

• Steamed jasmine rice or noodles
• Sesame seeds and extra scallions for garnish

Instructions

Step 1: Marinate the Beef (Intensity: Low — 15 minutes)

1. Slice the beef thinly against the grain — about ¼ inch thick. In a bowl, combine the soy sauce, cornstarch, Shaoxing wine, sesame oil, and baking soda (if using). Add the beef and toss to coat evenly. Let marinate at room temperature for 15 minutes while you prep everything else. Do not marinate longer than 30 minutes if using baking soda.

Step 2: Mix the Sauce (Intensity: Low — 2 minutes)

1. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sugar, black pepper, cornstarch, and water until smooth and no lumps remain. Set aside near the stove — stir frying moves fast, so everything must be within arm’s reach.

Step 3: Prep the Vegetables (Intensity: Medium — 6 minutes)

1. Drain the baby corn and halve any large pieces lengthwise so they cook evenly. Slice the bell pepper and onion into thin strips. Mince the garlic and ginger. Cut the scallions into 2-inch lengths, keeping the white and green parts separate. Arrange everything in small bowls or on a plate, grouped by cooking order.

Step 4: Preheat the Wok (Intensity: Medium — 3 minutes)

1. Heat your wok or skillet over high heat for 2–3 minutes until a drop of water sizzles and evaporates instantly. Add 1 tablespoon of oil and swirl to coat. The pan must be screaming hot — this is what gives stir fry its signature sear instead of a steam.

Step 5: Sear the Beef (Intensity: High — 2–3 minutes)

1. Add the beef in a single layer (work in two batches if needed — crowding steams the meat). Sear undisturbed for 1 minute , then stir fry for 1–2 minutes until just browned but not fully cooked through. Transfer the beef to a plate and set aside. Do not clean the wok.

Step 6: Stir Fry the Vegetables (Intensity: High — 3–4 minutes)

1. Add the remaining 1 tablespoon of oil to the hot wok. Add the onion, bell pepper, and baby corn. Stir fry for 2–3 minutes over high heat until the vegetables are crisp-tender and lightly blistered. Add the garlic, ginger, scallion whites, and chili flakes (if using) and stir fry for 30 seconds until fragrant — do not let the garlic burn.

Step 7: Combine and Sauce (Intensity: High — 2 minutes)

1. Return the beef and any juices to the wok. Pour in the sauce and stir constantly for 1–2 minutes until the sauce thickens, turns glossy, and coats everything evenly. Toss in the scallion greens and remove from heat immediately.

Step 8: Serve (Intensity: Low — 1 minute)

1. Spoon over steamed jasmine rice or noodles, sprinkle with sesame seeds, and serve immediately.

Nutrition

Calories: ~320 kcal · Protein: ~26 g · Fat: ~16 g · Carbohydrates: ~18 g — Dietary · Saturated Fat: ~4 g Cholesterol ~60 mg · Fiber: ~3 g — · Sugar: ~7 g · Sodium: ~1,050 mg