Stir-fried Beef with Leeks

I’ve decided to share a simple, yet delicious leek recipe – “Stir-fried Beef with Leeks” this time.

Leeks are often overlooked in favor of stronger tasting garlic and onions. However they’re rich in vitamins and have a more refined taste. I am a big fan.

When thinly sliced, they’re perfect for a stir-fry. I can’t wait to share with you.

I started by sautéing the dried chili peppers to infuse the oil with a spicy flavor. Chopped dried chili peppers burn easily, I recommend using medium-low heat and stirring occasionally while cooking.

If you can’t eat spicy food, feel free to skip this step.

I used thinly sliced beef ribeye for this dish. You can find it in most Korean or Japanese markets or simply ask the butcher to cut it for you.

When ribeye is sliced paper thin, it doesn’t take long to cook. I stir-fried for just under 2 minutes. Once it’s no longer pink, I added the leeks into the pan.

The seasonings for this dish are simple. Using only soy sauce, sugar and salt can go a long way.

The key is keeping the ingredients tender and not overcooking them. Sliced leek and ribeye take only a few minutes to cook.

The best way to enjoy this dish is by paring it with a bowl of rice. You will be impressed by the flavor and texture of this dish!

Here is a recap of how I made this dish.

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Stir-fried Beef with Leeks

Prep time

5 mins

Cook time

6 mins

Total time

11 mins

Author: Spice the Plate

Serves: 2

Ingredients

1/2 pound thinly sliced beef ribeye
1 stalk leek, clean and cut into shreds
2 cloves garlic, peeled and sliced
2-3 dried chili pepper, cut into small pieces
3 tablespoons oil
1 tablespoon cooking wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt

Instructions

Heat oil in a skillet over medium-low heat, stir in the garlic and dried chili pepper, sauté for a minute or until fragrant.
Add in the beef and pour the cooking wine into the pan, stir fry quickly for 2 minutes or until the beef is no longer pink.
Stir in the leeks, continue cooking for 2 minutes or until soft, stir ocassionally.
Add soy sauce, sugar and salt, stir fry for another minute to mix well.
Serve and enjoy!

Notes

Thinly sliced ribeye could be find in most Korean markets or Japanese markets. It can be used to make sukiyaki (Japanese hotpot).

If you are not familiar with certain sauce or spice used in the recipes, I’ve created a resource page Chinese Pantry hope you find it useful!