AT A GLANCE
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.
|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.|