Love your own.
Yes, that seemed to have been our family’s battlecry everytime Christmas happened and we had this dish as potluck for the usual clan get-together and my immediate family would dig in ahead of everybody onto this dish and dig in some more for a second, third and even fourth serving! Haha, talk about extreme fanaticism!
Sirloin is a personal favorite cut. Top sirloin, is the ultimate. It’s tender, very savory and excretes all the beefy goodness one can ever imagine. Kinda pricey, though. Quality’s got a price tag, so..
Now, the baby or young corn. I learned from our past helpers that these baby corns, in the provinces, are nothing but waste, dirt or trash. To them, they are freaks born out from a supposedly, “normal” corn. While me here in Manila is crazy about my beef sirloin with baby corn. Yee.
Okay, how to do this dish now. You will need:
1/2 kilo top sirloin, cut into thin strips
1/2 kilo ripe tomatoes, diced
3/4 cup tomato sauce
4 cloves of garlic, minced
1 medium sized red onion, sliced
1 cup baby corn
1/4 cup soy sauce
salt and pepper to taste
1/4 cup butter oil
1. Saute beef in onion, garlic and tomatoes in butter and oil. Season with salt, pepper and soy sauce. Add water to cover meat.
2. Bring to a medium simmer. Continue adding water until beef is tender and tomatoes totally wilted and half of the water evaporated. Add about 1/2 cup of oil.
3. Add baby corn, tomato sauce and laurel leaf. Cook until done. Serve hot.