Beef and Scallop Stir-Fry Recipe

Name: Beef and Scallop Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Add 2 tablespoons of oil and swirl to coat.
4
Add half the garlic and stir-fry for 30 seconds.
5
Add the beef and scallops and stir-fry until the meat is no longer pink, 3 minutes.
6
Transfer to a plate.
7
Add the remaining 2 tablespoons of oil to the wok and swirl to coat.
8
Add the remaining half of the garlic and stir-fry for 30 seconds.
9
Add the bell pepper, corn and scallions and stir-fry until crisp-tender, 2 to 3 minutes.
10
Stir the sauce mixture and add to the wok.
11
Stir-fry until the sauce thickens, about 2 minutes.
12
Return the beef and scallops to the wok, stir to coat, then stir in the basil.
13
Transfer to a platter and serve.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup chicken stock, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 teaspoons cornstarch, and more.

Yes, Beef and Scallop Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Scallop Stir-Fry

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