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Stir-fried beef with baby corn, tomato and sesame

Recipe for Stir-fried beef with baby corn, tomato and sesame

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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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.


  • 200 gm steak, such as sirloin, thinly sliced diagonally
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 60 ml chicken stock (¼ cup)
  • 2 tsp cornflour
  • 60 ml (¼ cup grapeseed oil (60 ml ()
  • 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)


  • 1
    Combine steak, dark soy sauce and half the light soy sauce in a bowl, toss to coat and set aside.
  • 2
    Stir chicken stock, cornflour and remaining light soy sauce in a bowl and set aside.
  • 3
    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.


Drink Suggestion: Elegant young cabernet Drink suggestion by Max Allen

  • Author: Lisa Featherby