When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Leeks’




Spicy Beef With Leeks

Leeks are like mild onions with wonderful flavor. I’ve read somewhere that they can be described  as a cross between a green onion and cucumber. I am always happy when I cook with leeks or find recipes that include them. Beef served with Leeks is a Northern Chinese style stir-fry dish.

1 pound flank steak
1 leek (½ pound)
1 fresh green jalapeno pepper
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Cut flank steak along the grain into 1-½ inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.

Wash the leek thoroughly and trim the ends keeping the green top. Cut the leek lengthwise in half. Diagonally slice the leek into ¼ inch thick pieces. Thinly slice the jalapeno pepper and include the seeds to make this dish spicy!

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, add the marinated beef into the wok. Cook and stir for 1 to 2 minutes. Add leeks and jalapeno peppers. Stir-fry for approximately 2 to 3 minutes until the beef is cooked and the leeks are soft. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes

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