Beef and Scallop Stir-Fry

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

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.
3. Add 2 tablespoons of oil and swirl to coat.
4. Add half the garlic and stir-fry for 30 seconds.
5. Add the beef and scallops and stir-fry until the meat is no longer pink, 3 minutes.
6. Transfer to a plate.
7. Add the remaining 2 tablespoons of oil to the wok and swirl to coat.
8. Add the remaining half of the garlic and stir-fry for 30 seconds.
9. Add the bell pepper, corn and scallions and stir-fry until crisp-tender, 2 to 3 minutes.
10. Stir the sauce mixture and add to the wok.
11. Stir-fry until the sauce thickens, about 2 minutes.
12. Return the beef and scallops to the wok, stir to coat, then stir in the basil.
13. Transfer to a platter and serve.

chicken stock, soy sauce, rice vinegar, cornstarch, sugar, red pepper, vegetable oil, garlic, beef tenderloin, red bell pepper, white corn kernels, scallions, basil

Taken from www.foodandwine.com/recipes/beef-and-scallop-stir-fry (may not work)