Time: 30 min.
Complexity: easily
Servings: 4

Corn side dish is prepared using almost all the same ingredients as beef. In summer and fall, make it with corn on the cob, and in winter, you can substitute 4 cups of frozen corn kernels. Rachel Ray recommends serving the beef and corn with plain white rice for a hearty, delicious dinner that's ready in no time.

Ingredients:

Beef and marinade

• 600–700 g of flat iron, flank, flank steak, or thinly sliced ​​sirloin steak
• 3 tablespoons cornstarch
• 2 tbsp. l. rice vinegar
• 1 tbsp soy sauce
• 1.5 tsp ground cumin
• 1.5 tsp ground Sichuan pepper
• 1.5 tsp ground turmeric

Vegetables and sauce

• 4 cm of ginger root
• 4 cm turmeric root (or add 1.5 tsp ground turmeric to the marinade)
• 4 cloves of garlic
• About 1/3 cup soy sauce
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp sweet chili sauce, garlic chili sauce, or Sriracha
• 1 tbsp dark sesame oil
• 1 tbsp cornstarch
• 1 large carrot
• 1 red bell pepper
• 4–5 green onions
• 4–5 tablespoons peanut oil or other neutral vegetable oil
• A handful of small dried Asian chili peppers, optional
• Toasted sesame seeds for serving, optional
• Corn and Shishito Peppers, recipe below

Corn and shishito peppers

• 3 ears of corn
• About 2 tablespoons peanut oil or other neutral oil
• 1 package (220 g) shishito peppers (about 20-24 pieces)
• 2 cloves garlic, thinly sliced ​​or grated
• 2.5 cm ginger root, grated or finely chopped
• 1 tbsp garlic chili sauce or Sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp. l. rice vinegar
• Approximately 1 tsp. dark sesame oil
• 2 green onions, chopped
• A handful of coriander leaves, coarsely chopped or torn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, corn, carrot, ginger root, garlic sauce, soy sauce, starch, Sichuan pepper, turmeric, cumin, shishito pepper, cilantro, sweet pepper, sesame

We recommend

Preparation:

Step 1
• Beef and marinade:
  
  Place the beef in the freezer for a few minutes to firm up slightly, then slice thinly across the grain.
Step 2
• In a shallow bowl, combine the marinade and spices.Cornstarch, rice wine vinegar, soy sauce, cumin, Sichuan pepper, and ground turmeric, if using. Add the meat and coat. Let sit for 10–15 minutes.
Step 3
• Vegetables and sauce:
  
  Peel and grate or chop the ginger and turmeric, if using. Chop or grate the garlic.
Step 4
• In a small bowl, mix the sauce.Ginger, garlic, turmeric, soy sauce, Shaoxing wine or sherry, sweet chili sauce, garlic chili sauce or Sriracha, and sesame oil. Place the cornstarch in a smaller bowl or baking dish.
Step 5
• Peel the carrots and slice them thinly. Quarter the peppers lengthwise, remove the seeds, and slice them thinly crosswise. Cut the green onions diagonally into 2.5 cm pieces.
Step 6
• Heat a large cast-iron or nonstick skillet with peanut oil over high heat. Fry the beef in two batches, if needed, until crispy, about 3 minutes each, then transfer to a serving platter. Add a little more oil to the skillet and stir-fry the carrots, peppers, and Asian chili, if using, for another minute. Add the sauce to the skillet. Add a little water to the bowl with the cornstarch and stir-fry the sauce to thicken it.
Step 7
• Add the beef and stir, then add half of the green onions.
Step 8
• To serve, transfer the meat and vegetables to a bowl and sprinkle with the remaining green onions and sesame seeds. Serve with corn and shishito peppers.
  
  Corn and shishito peppers:
  
  Husk the corn. Cut the cobs into 5 cm thick pieces.
Step 9
• Heat a large nonstick skillet or cast iron skillet with peanut oil over high heat. Add the corn and peppers, and cook for 5–6 minutes. Reduce the heat slightly and add the garlic, ginger, chili sauce, soy sauce, rice vinegar, sesame oil, and green onions. Stir for another minute, transfer to a serving platter, and garnish with cilantro.

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