Spicy Beef With Leek Recipe
Organic beef beef can be used in this recipe, check for USAD
approved beef. For healty reason people are very caution where
their beef come from. Organic beef are more expensive. Leek
or some times known as the gourmet's onion. Chinese leek are
smaller. Both types can be used.
Try this delicious dish and add a stir-fried vegatable and
soup with steam rice to male a complete Chinese home cook meal.
3/4 pound flank steak or tri-tip beef, cut into 1/2 cubes
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon Chinese rice wine
2 teaspoons chili garlic sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
2 leeks, white parts only
1/4 inch cubes
3 tablespoons cooking oil
2 tablespoons Chinese black vinegar or balsamic vinegar
4 to 5 small dried red chiles, torn in half
First to make the marinade, combining the soy sauce, rice wine,
and cornstarch in a bowl. Add the beef and stir to coat. Let
stand for 10 minutes.
Make the sauce by combining 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
Place a wok over high heat until hot. Add 11/2 tablespoons of
the cooking oil, swirling to coat the sides. Add the chiles
and stir-fry until fragrant, about 1 minute. Add the beef and
stir-fry until no longer pink, 1 to 2 minutes. Remove the beef
from the wok.
Return the wok to high heat until hot. Add the remaining 11/2
tablespoons oil, swirling to coat the sides. Add the leeks and
stir-fry until slightly softened, about 3 minutes. Add the sauce;
bring it to a boil and cook until the sauce reduces slightly.
Return the beef to the wok and mix well, remove and serve.
If the beef is tough, meat tenderizer can be used. Always cut
the beef accross the grain