Stirfry with Roasted Garlic Chili Oil

1/2 medium onion
1 cup baby corn
1/2 small green pepper, sliced
2 cups broccoli flowerets
8 ounces sirloin steak, sliced
1 tablespoon vegetable oil
salt and pepper

16 dried red chilies
5 cloves garlic
1/4 cup vegetable oil
1 tablespoon brown sugar
2 tablespoons tamarind
4 tablespoons water
1 tablespoon soy sauce

1. Soak tamarind in water while preparing other ingredients.
2. Heat a skillet over medium heat and dry fry the dried chilies until brittle and blackened.
3. Remove them from the heat and allow to cool.
4. Meanwhile, dry fry the whole garlic cloves until the skins and blackened and blistered.
5. Remove the garlic cloves from the heat and allow to cool as well.
6. Remove all seeds from the chilies and the skins from the garlic.
7. Pulse garlic and chilies in a food processor, gradually adding up to half the oil to form a fine paste.
8. Heat the remaining oil in the skillet over medium heat. Add the pureed garlic and chili oil when it is hot enough to cause it to sizzle upon contact.
9. Fry the paste until it has browned, then remove the skillet from the heat and cool.
10. Discard the tamarind and add the residual water and remaining sauce ingredients and set aside.
11. Heat the tablespoon of vegetable oil in a large skillet or wok.
12. Season the steak strips with salt and pepper, then fry until cooked entirely.
13. Separate the rings of the halved onion and add to the wok.
14. Add the broccoli and fry until bright green, then add the corn and the green pepper strips.
15. Serve with the roasted garlic chili oil.

Makes 4 servings