“Spicy or not; it's your option. ;) Prep time does not include marinating time, so allow time for that.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb lean sirloin steaks, partially frozen
  • 1 inch fresh gingerroot, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 can baby corn, rinsed and drained
  • 2 green bell peppers, cored,seeded and cut into 1/2 inch squares
  • 5 fresh shiitake mushrooms, stemmed and sliced
  • 1 white onion, cut into slivers
  • 4 -6 Thai red chili peppers, seeded,and sliced into strips or 1 12-2 teaspoons red pepper flakes, to taste (optional)
  • 34 cup beef stock
  • 1 tablespoon cornstarch, mixed with
  • 2 tablespoons water
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • hot steamed rice

Directions

  1. Slice beef thinly into 1"x2" pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier).
  2. In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
  3. Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
  4. In a wok, heat the oil; drain beef, reserving marinade.
  5. Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
  6. Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
  7. Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
  8. Serve stir-fry with hot steamed rice.

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