Beef Mini Corn-on-the-Cob Stir-Fry

Beef Mini Corn-on-the-Cob Stir-Fry

Servings: 4
Ingredients Preparation

1 [1-pound / 454-g] flank steak
1 tablespoon [15 mL] soy sauce
4 teaspoons [20 mL] vinegar
2 teaspoons [10 mL] sesame oil
5 teaspoons [25 mL] cornstarch
1/2 pound [227 g] cleaned fresh mushrooms
1/2 cup [125 mL] beef stock
2 tablespoons [30 mL] oyster sauce
2 tablespoons [30 mL] peanut oil
1 green sweet pepper, membranes removed and seeded, into large dices
2 cloves garlic, minced
4 green onions, cut into 1-inch [2.5-cm] pieces
1 [7-ounce / 200-g] jar baby corn-on-the-cob, drained
Grated rind of 1 orange



Cut steak crosswise into thin slices.
Combine soy sauce, 2 teaspoons [10 mL] of vinegar, 1 teaspoon [5 mL] of sesame oil and 1 tablespoon [15 mL] of cornstarch.
Slice mushrooms to get 4 cups [1 L]; set aside.
Combine beef stock, oyster sauce, remaining 2 teaspoons [10 mL] vinegar, 1 teaspoon [5 mL] sesame oil and 2 teaspoons [10 mL] cornstarch.
Heat 1 tablespoon [15 mL] of peanut oil into a wok.
Drain then stir-fry steaks strips into hot oil over medium heat until still rare in the center, for 2 to 3 minutes.
Transfer beef strips onto a plate and reserve.
Pour remaining peanut oil into the wok; heat until hot.
Stir-fry together reserved mushroom slices, sweet pepper dices and green onion pieces for 5 minutes.
Add minced garlic; stir-fry for 1 minute more.
Mix in reserved beef strips along with any dripped juices, drained baby corn-on-the-cob and beef stock mixture.
Cook briefly, until thickened, before serving sprinkled with grated orange rind.