Spicy Stir-Fried Hunan Beef with Water Chestnuts and Baby Corn

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender sliced beef stir-fried with crunchy water chestnuts, baby corn, and green peppers in a fiery Hunan-style chili sauce. This Chinese-inspired beef recipe, ready in about 27 minutes, pairs sliced beef sirloin, water chestnuts, sliced, baby corn, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

12 oz sliced beef sirloin
1/2 cup water chestnuts, sliced
1/2 cup baby corn, halved
1 medium green bell pepper, sliced into strips
3 tbsp vegetable oil
1 tbsp ginger, minced
3 garlic cloves, minced
2 tbsp Hunan chili paste
2 tbsp soy sauce
1 tbsp Shaoxing wine
1/4 cup chicken broth
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil
2 stalks green onions, sliced

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Instructions

Step 1: Toss 12 oz sliced beef sirloin with 1 tbsp Shaoxing wine and 1 tsp cornstarch mixed with 2 tbsp water; set aside for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tbsp minced ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
Step 3: Add the marinated beef and stir-fry for 2-3 minutes until just browned but still tender; remove beef and set aside.
Step 4: In the same wok, add 1/2 cup sliced water chestnuts, 1/2 cup halved baby corn, and 1 medium sliced green bell pepper; stir-fry for 2 minutes until vegetables are crisp-tender.
Step 5: Return the beef to the wok, then add 2 tbsp Hunan chili paste, 2 tbsp soy sauce, and 1/4 cup chicken broth. Stir-fry for another 2 minutes until sauce thickens and coats all ingredients.
Step 6: Drizzle 1 tsp sesame oil over the dish and toss with 2 sliced green onions before serving hot.