Ingredients:

Yield: 4 Servings

• 1.5 lb. Beef top sirloin
• 3 Tbsp Olive oil
• 2 Tbsp / 1 oz. Black peppercorns, coarsely crushed
• 2 Tbsp / 1/2 oz. Corn Starch
• 3 ears / 12 oz. Fresh corn kernels
• 2 Cups / 8 oz. Shimeji Mushrooms
• 1 Cup / 8 oz. Sweet red pepper, seeded into 1/2" dice
• 1 Tbsp / 1 oz. Fresh garlic, chopped

Sauce:

Yield: 3/4 Cup

• 1/2 Cup / 5 oz. Yuzu Miso Premium Sauce
• 1/2 Cup / 5 oz. Yuzu Teriyaki with Ginger Sauce & Marinade
• 1/2 Cup / 5 oz. Ketchup

Preparation:

1. Slice the beef across the grain into 1/2” bite pieces, then marinate in a large bowl with the olive oil, crushed peppercorns and cornstarch for 15 minutes.
2. Heat a large skillet or wok with 2 Tbsp. of olive oil until it shimmers, stir-fry the marinated beef for 2 minutes. Remove & set aside.
3. In the same skillet or wok add the peppers, garlic and 1/2 cup of water and cook for 2 minutes until the water evaporate then add the shimeji mushrooms, corn, beef and the sauce, stir & bring to a boil for 1 minute. Serve with your favorite potatoes or steamed rice.