Articles & Recipes

Speedy Beef Stir-Fry with Chunky Vegetables

November 10, 2018

Make this dish when you want something healthy and hearty in a hurry. You’ll need to do a few tasks — chopping the garlic and ginger and slicing the meat — but the baby corn, water chestnuts and peas need no attention beyond measuring. With rice or noodles, it’s a lively one-dish meal, perfect for busy weeknights.

Ingredients Makes 4 servings

1 tbsp dry sherry or Shaoxing rice wine 15 mL
1 tbsp water 15 mL
1⁄2 tsp dark soy sauce, optional 2 mL
2 tsp cornstarch 10 mL
8 oz lean boneless beef, thinly sliced 250 g
3 tbsp chicken stock 45 mL
2 tsp soy sauce 10 mL
1⁄2 tsp granulated sugar 2 mL
1⁄2 tsp salt or to taste 2 mL
2 tbsp vegetable oil 25 mL
2 tsp chopped garlic 10 mL
2 tsp finely chopped fresh gingerroot 10 mL
11⁄2 cups baby corn (about 5 oz/150 g) (see Tip) 375 mL
1⁄2 cup sliced water chestnuts 125 mL
1⁄2 cup frozen tiny peas 125 mL


  1. In a bowl, combine sherry, water, dark soy sauce, if using, and cornstarch and stir well into a smooth paste. Add beef and stir to coat well. Set aside for 10 minutes.
  2. In a small bowl, combine chicken stock, soy sauce, sugar and salt and stir well.
  3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss well, until fragrant, about 15 seconds. Add beef mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Toss well.
  4. Add chicken stock mixture, baby corn and water chestnuts. Cook, tossing occasionally, until beef is cooked through, about 2 minutes more. Add peas and cook, tossing once, for 1 minute more. Transfer to a serving plate. Serve hot or warm.
To freshen the flavor of canned baby corn cobs, drain well, cover with cold water and drain again. Transfer leftover baby corn to a jar with water to cover.You can slice baby corn cobs crosswise into 3 or 4 chunks or into thin rounds, and add them to soups and salads just before serving.


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