• Fast

Ingredients

1. 1/4 cup chicken stock
2. 3 tablespoons soy sauce
3. 2 tablespoons rice vinegar
4. 2 teaspoons cornstarch
5. 1 teaspoon sugar
6. 1/2 teaspoon crushed red pepper
7. 4 tablespoons vegetable oil
8. 4 garlic cloves, minced
9. 10 ounces beef tenderloin, cut into 3/4-inch dice
10. 10 ounces sea scallops, patted dry
11. 1 large red bell pepper, cut into 1/2-inch dice
12. 1 cup white corn kernels
13. 6 scallions, cut into 1-inch lengths
14. 1/4 cup chopped basil 

Directions

1. In a small bowl, combine the stock with the soy sauce, vinegar, cornstarch, sugar and crushed red pepper.
2. Set a nonstick wok over high heat until very hot. Add 2 tablespoons of oil and swirl to coat. Add half the garlic and stir-fry for 30 seconds. Add the beef and scallops and stir-fry until the meat is no longer pink, 3 minutes. Transfer to a plate.
3. Add the remaining 2 tablespoons of oil to the wok and swirl to coat. Add the remaining half of the garlic and stir-fry for 30 seconds. Add the bell pepper, corn and scallions and stir-fry until crisp-tender, 2 to 3 minutes. Stir the sauce mixture and add to the wok. Stir-fry until the sauce thickens, about 2 minutes. Return the beef and scallops to the wok, stir to coat, then stir in the basil. Transfer to a platter and serve.
   

Serve With

Steamed rice