Tuesday, December 11, 2012

Spicey Beef with Leeks

The Menu:
Spicey Beef with Leeks

The Original Recipe:
I have the cookbook, "Chinese Cooking for Dummies." I absolutely love some of these recipes in this book! This is another favorite. I have never cooked with leeks before, and I really liked the flavor. I am excited to try Potato and Leek soup sometime. I served this over Jasmine Rice.

Spicey Beef with Leeks

2 tbls. soy sauce
1tbls. Chinese rice wine
1 tbls. cornstartch
3/4 lb. flank steak or tri-tip beef, cut into 1/2 inch cubes
2 tbls. chinese black vinegar or balsalmic vinegar
2 tbls. hoisin sauce
2 tsp. chile garlic sauce
1 tsp. sesame oil
2 leeks, white parts only (oops! I used a bit of green!)
3 tbls. cooking oil
4-6 red chiles, torn in half ( I used red chili flakes)

Make the marinade by combining the soy sauce, rice wine, and cornstartch in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
Make the sauce by comining the vinegar, hoisin sauce, chile garlic sauce, and sesame oil in a bowl. Wash the leeks well. Cut them in half lengthwise and then into 1-inch peices.
Place wok over high heat until hot. Add 1 1/2 tbls. of the cooking oil, swirling to coat the sides. Add the chiles and stir-fry until fragrant, about 1 minute. (I just added beef and some chile flakes) Add beef and stir-fry until no longer pink, 1 to 3 minutes. Remove the beef from the wok.
Return the wok to high heat until hot. Add the remaining 1 1/2 tbls. oil, swirling to coat the sides. Add the leeks and stir-fry until slightly softened, about 3 minutes. Add the sauce; bring to a boil and cook until the sauce reduces slightly. Return the beef to the wok and mix well.
* I also kicked this up a notch with some orange peel shavings for an orangey flavor. It went well with the leeks!







 

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