Stir-fried beef with baby corn, tomato and sesame

AT A GLANCE

  • Serves 4 people

If you can find baby corn that isn't sold in a packet or is still in the husk it'll have a better flavour. This stir-fry has great summery flavours and plenty of texture.

  • 200 gm steak, such as sirloin, thinly sliced diagonally
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 60 ml (¼ cup) chicken stock
  • 2 tsp cornflour
  • 60 ml (¼ cup grapeseed oil
  • 8 baby corn, halved lengthways
  • 2 banana shallots, or large golden shallots, cut into thin wedges
  • 1 garlic clove, thinly sliced
  • 150 gm cherry tomatoes, halved
  • 2 tbsp coarsely chopped coriander
  • 3 tsp sesame seeds
  • 2 tsp sesame oil
  • To serve: steamed jasmine rice (optional)
01   Combine steak, dark soy sauce and half the light soy sauce in a bowl, toss to coat and set aside.
02   Stir chicken stock, cornflour and remaining light soy sauce in a bowl and set aside.
03   Heat oil in a wok over high heat, then stir-fry corn and shallot until golden (1-2 minutes). Remove from pan and set aside. Add beef to wok along with garlic and stir-fry until just cooked (1-2 minutes). Return corn and shallot to pan, add tomatoes, coriander, sesame seeds and sesame oil, and toss to combine. Add stock mixture, season to taste and stir-fry until everything is glossy (1 minute). Serve with rice.

Topics:

STEAK, ASIAN, SUMMER, FAST, CORN, MAIN, CORIANDER

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND LUCY TWEED

Drinking Suggestion:

ELEGANT YOUNG CABERNET , suggested by MAX ALLEN

FEATURED IN

Feb 2016

Feb 2016

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