Follow these steps for perfect results
chicken stock
soy sauce
rice vinegar
cornstarch
sugar
crushed red pepper
vegetable oil
garlic cloves
minced
beef tenderloin
cut into 3/4-inch dice
sea scallops
patted dry
red bell pepper
cut into 1/2-inch dice
white corn kernels
scallions
cut into 1-inch lengths
basil
chopped
Combine chicken stock, soy sauce, rice vinegar, cornstarch, sugar, and crushed red pepper in a small bowl.
Heat a nonstick wok over high heat until very hot.
Add 2 tablespoons of vegetable oil and swirl to coat the wok.
Add half of the minced garlic and stir-fry for 30 seconds until fragrant.
Add the beef and scallops to the wok and stir-fry until the meat is no longer pink, about 3 minutes.
Transfer the cooked beef and scallops to a plate and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok and swirl to coat.
Add the remaining half of the minced garlic and stir-fry for 30 seconds until fragrant.
Add the diced red bell pepper, white corn kernels, and scallions to the wok and stir-fry until crisp-tender, about 2-3 minutes.
Stir the sauce mixture to recombine and add it to the wok.
Stir-fry until the sauce thickens, about 2 minutes.
Return the beef and scallops to the wok, stirring to coat them in the sauce.
Stir in the chopped basil.
Transfer the stir-fry to a platter and serve immediately.
Expert advice for the best results
Adjust the amount of red pepper flakes to control the heat level.
Ensure the wok is very hot before adding ingredients for best results.
Serve immediately to prevent sogginess.
Everything you need to know before you start
10 minutes
Sauce can be made ahead of time.
Garnish with fresh basil sprigs.
Serve with steamed rice or noodles.
Complements the sweetness and spice.
Cleanses the palate.
Discover the story behind this recipe
Popular in Chinese and other Asian cuisines.
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