Beef and Scallop Stir-Fry

From Susanna Foo, a 1989 Best New Chef, at Susanna Foo in Philadelphia.

Plus: More Beef Recipes and Tips

  • Servings: 4

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  • 1/4 cup chicken stock
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper
  • 4 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 10 ounces beef tenderloin, cut into 3/4-inch dice
  • 10 ounces sea scallops, patted dry
  • 1 large red bell pepper, cut into 1/2-inch dice
  • 1 cup white corn kernels
  • 6 scallions, cut into 1-inch lengths
  • 1/4 cup chopped basil

How to make this recipe

  1. In a small bowl, combine the stock with the soy sauce, vinegar, cornstarch, sugar and crushed red pepper.

  2. Set a nonstick wok over high heat until very hot. Add 2 tablespoons of oil and swirl to coat. Add half the garlic and stir-fry for 30 seconds. Add the beef and scallops and stir-fry until the meat is no longer pink, 3 minutes. Transfer to a plate.

  3. Add the remaining 2 tablespoons of oil to the wok and swirl to coat. Add the remaining half of the garlic and stir-fry for 30 seconds. Add the bell pepper, corn and scallions and stir-fry until crisp-tender, 2 to 3 minutes. Stir the sauce mixture and add to the wok. Stir-fry until the sauce thickens, about 2 minutes. Return the beef and scallops to the wok, stir to coat, then stir in the basil. Transfer to a platter and serve.

Serve With

Steamed rice.

Contributed By Published July 2001

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