Sweet and slightly charred leeks stir fried with tender slices of beef, then coated in a luscious and savoury sauce. A sure winner for pairing with a steaming bowl of rice!
* Japanese leeks: 150-200g pax, trimmed.Strip off any outer wilted layers and remove the tough, green leafy parts. Cut the leeks into sections and rinse very well – they grow up through the ground, and all sorts of dust and debris end up between the layers. However, you also want to drain them very well after the rinse because moisture is the enemy of wok hei. * Beef: 100-150g pax.Choose a lean, tender cut and cut across the grain into strips or slices. * Marinade: This will also become the sauce.For two portions, begin with a tablespoon of Soy sauce and a quarter teaspoon of sugar. A glut of oyster sauce and/or a dribble of Shaoxing wine are very welcome additions. * Aromatics: To tasteAny combination of garlic, ginger, shallots/onions and chilli peppers will work well. * Sauce: whatever is left of the marinadeTake the marinade left behind when you add the beef to the pan, and turn it into a slurry with some corn starch and a bit of water. Adjust the volume and consistency with soy sauce or oyster sauce. Expect to taste and adjust the finished sauce at the very end.
**Instructions**
1. Wash, slice and marinade the beef a few hours in advance. Leave it in the fridge overnight, or on the counter for 1 or 2 hours. 2. Start the rice, and get all your ingredients together before you begin to fry. It happens quickly, so have everything on hand. 3. Begin with the beef. Turn the heat up as high as it goes and let the pan get hot. Stir fry the beef until about halfway done and reserve. 4. Make a slurry with the reserved marinade. 5. The heat stays high. Let the aromatics fry for about 30 seconds until fragrant. 6. The leeks follow the aromatics. Stir fry, until ideally some charring happens. 7. Return the beef to the pan along with the marinade slurry. Toss to combine, taste and adjust, and serve.
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Sweet and slightly charred leeks stir fried with tender slices of beef, then coated in a luscious and savoury sauce. A sure winner for pairing with a steaming bowl of rice!
Full recipe: [https://servedwithrice.com/leek-and-beef-stir-fry/](https://servedwithrice.com/leek-and-beef-stir-fry/)
**Ingredients**
* Japanese leeks: 150-200g pax, trimmed.Strip off any outer wilted layers and remove the tough, green leafy parts. Cut the leeks into sections and rinse very well – they grow up through the ground, and all sorts of dust and debris end up between the layers. However, you also want to drain them very well after the rinse because moisture is the enemy of wok hei.
* Beef: 100-150g pax.Choose a lean, tender cut and cut across the grain into strips or slices.
* Marinade: This will also become the sauce.For two portions, begin with a tablespoon of Soy sauce and a quarter teaspoon of sugar. A glut of oyster sauce and/or a dribble of Shaoxing wine are very welcome additions.
* Aromatics: To tasteAny combination of garlic, ginger, shallots/onions and chilli peppers will work well.
* Sauce: whatever is left of the marinadeTake the marinade left behind when you add the beef to the pan, and turn it into a slurry with some corn starch and a bit of water. Adjust the volume and consistency with soy sauce or oyster sauce. Expect to taste and adjust the finished sauce at the very end.
**Instructions**
1. Wash, slice and marinade the beef a few hours in advance. Leave it in the fridge overnight, or on the counter for 1 or 2 hours.
2. Start the rice, and get all your ingredients together before you begin to fry. It happens quickly, so have everything on hand.
3. Begin with the beef. Turn the heat up as high as it goes and let the pan get hot. Stir fry the beef until about halfway done and reserve.
4. Make a slurry with the reserved marinade.
5. The heat stays high. Let the aromatics fry for about 30 seconds until fragrant.
6. The leeks follow the aromatics. Stir fry, until ideally some charring happens.
7. Return the beef to the pan along with the marinade slurry. Toss to combine, taste and adjust, and serve.
Enjoy!
the beef looks nice
beautiful…