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 gmsteak, such as sirloin, thinly sliced diagonally1 tbspdark soy sauce2 tbsplight soy sauce60 ml (¼ cup)chicken stock2 tspcornflour60 ml (¼ cupgrapeseed oil8baby corn, halved lengthways2banana shallots, or large golden shallots, cut into thin wedges1garlic clove, thinly sliced150 gmcherry tomatoes, halved2 tbspcoarsely chopped coriander3 tspsesame seeds2 tspsesame oilTo serve: steamed jasmine rice (optional)
Combine steak, dark soy sauce and half the light soy sauce in a bowl, toss to coat and set aside.
Stir chicken stock, cornflour and remaining light soy sauce in a bowl and set aside.
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.