AOKN
Culinary Explorer
I've been getting fancy in the kitchen lately, playing around with flavors and stuff. I had a bunch of leeks and some ground beef just hanging around, so I threw them together and made this bomb Leek and Beef Stir Fry. It was super easy and packed with all the good stuff. Give it a go! 
Ingredients
Ingredients
- Japanese leeks: 300g, white parts, with outer wilted layers trimmed. Washed, drained well and cut into sections on the bias.
- Beef: 200g of a lean cut, cut into strips across the grain.
- Marinade:
Soy sauce 1tbsp
Oyster sauce 1tbsp
Sugar 1/4 tsp
Shaoxing wine 1/4 tsp - Aromatics:
2 Shallots, roughly diced
Ginger, a few slices
Garlic and chili peppers to taste - Sauce:
1 tbsp corn starch stirred into whatever is left of the marinade after adding the beef to the pan.
Instructions
- 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.
- Start the rice, and get all your ingredients together before you begin to fry. It happens quickly, so have everything on hand.
- 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.
- Make a corn starch slurry with the reserved marinade.
- The heat stays high. Let the aromatics fry for about 30 seconds until fragrant.
- The leeks follow the aromatics. Stir fry, until ideally some charring happens.
- Return the beef to the pan along with the marinade slurry. Toss to combine, taste and adjust, and serve.
Enjoy!
Imagine thinly sliced beef, seared to perfection, mingling with tender-crisp leeks in a savory stir-fry sauce. The sweetness of the leeks perfectly complements the rich flavor of the beef, creating a harmonious blend of tastes and textures. 
Plus, it's a quick and easy dish to whip up, making it perfect for busy weeknights. Serve it over steamed rice or noodles for a satisfying meal that's sure to please everyone at the table!
