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Stir-fried beef with baby corn, tomato and sesame

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Elegant young cabernet

Featured in

Feb 2016

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