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

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 slices of beef sautéed with crunchy water chestnuts, baby corn, and green peppers, all coated in a vibrant, spicy Hunan-style sauce. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin, water chestnuts, baby corn 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: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced beef sirloin
1/2 cup, sliced water chestnuts
1/2 cup, halved baby corn
1 medium, sliced into strips green bell pepper
3 tbsp vegetable oil
3 cloves, minced garlic cloves
1 tbsp, minced ginger
1 tbsp doubanjiang (fermented chili bean paste)
2 tbsp soy sauce
1 tbsp Shaoxing wine
1/4 cup chicken broth
1 tsp mixed with 1 tbsp water cornstarch
1 tsp sesame oil
2, sliced for garnish scallions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant but not browned.
Step 2: Add 1 tbsp doubanjiang (fermented chili bean paste) and stir-fry for 20 seconds to release aroma.
Step 3: Toss in 12 oz thinly sliced beef sirloin, stir-fry for 3-4 minutes until the beef is browned but still tender.
Step 4: Add 1/2 cup sliced water chestnuts, 1/2 cup halved baby corn, and 1 medium sliced green bell pepper strips; stir-fry for another 2 minutes until vegetables are crisp-tender.
Step 5: Pour in 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1/4 cup chicken broth; stir to combine and simmer for 1 minute.
Step 6: Stir in 1 tsp cornstarch mixed with 1 tbsp water to thicken the sauce, cooking for an additional 1-2 minutes until the sauce coats the ingredients.
Step 7: Finish with 1 tsp sesame oil, toss gently, and garnish with 2 sliced scallions before serving hot.