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