Under 15 Minutes Stir-Fry Beef with Leek
Looking for a quick and effortless recipe for a simple yet satisfying dinner? Stir-Fry Beef with Leeks is a delicious recipe you would decimate within minutes. With just three ingredients (beef, leek, and garlic), it incorporates the essence of stir fry: Protein, vegetable, and sauce.
Leeks are often overlooked in favor of its stronger-tasting cousins: garlic and onions. When eaten raw, leeks have a pretty sharp flavor that might make them undesirable for most consumers. But cooked the right way, leeks become very sweet. Mixed with savory stir-fried beef slices, it's a dish that pairs perfectly with rice. Substitute with brown rice if you prefer a healthier option. Whichever you choose, it's guaranteed that one bowl won't be enough!
Nutrition Tip: Leeks are low in calories but high in nutrients, loaded with dietary fiber and antioxidants. Eating leeks help detoxify the liver and improve overall liver function. A one-cup serving will provide a hefty dose of vitamin K, manganese, vitamin B6, iron, folate, and vitamin C.
1½ lb of Certified Piedmontese Stir-Fry Beef
2 tbsp of vegetable oil/peanut oil
3 cups sliced leek
4 cloves garlic, peeled and sliced
4 dried chili peppers, cut into small pieces (skip the chilies if you don't like spicy food)
1 tbsp soy sauce/oyster sauce
3 tsp sugar
Salt, to taste
Heat oil in a skillet over medium-high heat and sauté the dried chili peppers until the oil is slightly red. If you don't like spicy food, skip this step.
Add sliced garlic to the skillet and sauté until fragrant and slightly golden around the edges.
Add Certified Piedmontese stir-fry beef to the skillet and stir fry until there is almost no pink on the beef, about 3 to 4 minutes.
Add leeks, soy sauce, and sugar. Mix well. Continue to cook for 1 to 2 minutes or until leeks are at your desired softness. Remove skillet from heat.
Serve your stir fry with a bowl of rice. Enjoy!
The skillet can be lifted off the heat earlier depending on how soft and sweet you like your leeks. The longer you cook them, the softer and sweeter they are. To prevent overcooking your beef, you can cover the skillet with a lid after removing from heat and let it sit for 5 minutes to soften your leek further.
Ever wonder how the stir-fry proteins in Chinese restaurants get that amazingly soft, satiny texture? The secret is cornstarch. It's a technique called "velveting," which calls for marinating slices of protein (beef, chicken, pork) with cornstarch, soy sauce, and vegetable or light sesame oil, 1 tbsp each for every 1 lb of protein. Mix well so that the marinade covers your protein evenly, and let it chill in the fridge for 20 minutes to an hour before using it in your stir fry, soups, and stews. Try it out and make your home-cooked food rival restaurant-level fair!
Stir-Fry Beef with Leeks is a dish that has impressive flavor and texture with its simplicity. Feel like a kitchen wizard as you whip up dinner in no time!