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Beef and Scallop Stir-Fry


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

Plus: More Beef Recipes and Tips


  1. 1/4 cup chicken stock
  2. 3 tablespoons soy sauce
  3. 2 tablespoons rice vinegar
  4. 2 teaspoons cornstarch
  5. 1 teaspoon sugar
  6. 1/2 teaspoon crushed red pepper
  7. 4 tablespoons vegetable oil
  8. 4 garlic cloves, minced
  9. 10 ounces beef tenderloin, cut into 3/4-inch dice
  10. 10 ounces sea scallops, patted dry
  11. 1 large red bell pepper, cut into 1/2-inch dice
  12. 1 cup white corn kernels
  13. 6 scallions, cut into 1-inch lengths
  14. 1/4 cup chopped basil
  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.