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
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
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.
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.
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.