Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Beef Stir-Fry with Tomatoes and Corn
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 687
- Total Fat
- 35 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 74 milligrams
- Sodium
- 1384 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 37 grams
This easy stir-fry is a delicious way to make the most of fresh summer produce, pairing tender beef with sweet corn, juicy tomatoes and crisp snow peas. The beef gets a quick marinade with soy sauce and cornstarch, which helps tenderize the meat and gives it a silky texture. Serve over noodles or rice for a complete meal.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 687
- Total Fat
- 35 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 74 milligrams
- Sodium
- 1384 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 37 grams
Ingredients
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Directions
- Bring a pot of water to a boil. Combine the steak, 1 tablespoon each soy sauce and water, the cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands to coat. Stir in 1 tablespoon vegetable oil. Let marinate 20 minutes.
- When ready to cook, add the noodles to the boiling water and cook as the label directs. Drain; divide among bowls or plates.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the corn and cook until it starts browning, about 2 minutes; remove to a large plate. Heat another 1 tablespoon oil in the skillet; add the beef and spread it out without stirring. Cook until browned, 1 1/2 to 2 minutes, then flip and cook for about 30 seconds more; transfer to the plate.
- Add the remaining 1 tablespoon oil to the skillet, then add the garlic and ginger and cook 20 seconds. Add the tomatoes and a pinch of salt and cook until the tomatoes soften, 1 1/2 to 2 minutes, then add the corn, beef, snow peas, the remaining 3 tablespoons soy sauce and the sesame oil. Cook, stirring, 30 seconds; season with salt and pepper to taste. Serve over the noodles.
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