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Stir Fried Beef with Silky Leeks
1/2 pound flank steak
3/4 pound leek
oil for deep frying
1 tablespoon soy sauce
1/2 teaspoon brown sugar
2 teaspoons cornstarch
1 1/2 teaspoons corn or peanut oil
2 teaspoons soy sauce
1 tablespoon Chinese rice wine
1 teaspoons brown or white sugar
1 1/2 teaspoons hoisin sauce
1/2 teaspoon sesame oil
Slice the beef against the grain into thin slices 1/8 inch thick.
Cut crosswise into pieces 2 inches long, pound lightly to tenderize.
Combine soy, brown sugar, cornsarch and oil and toss with beef.
Marinate one hour at room temperature or overnight in the refrigerator.
Cut edible part of leeks crosswise into 2 inch lengths, then into
shreds 1/4 inch wide. In a separate bowl, blend soy, rice wine,
sugar, hoisin and sesame oil.
Deep fry marinated beef briefly, about 15 seconds, drain in a
colander. Heat a wok, add 2 T of oil and leeks. Stir fry a minute.
Add meat, toss, add sauce, and mix. Bring the liquid to a boil,
stirring the entire time. Remove from heat, serve immediately.
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Stirfry Beef 02