Stir-fried beef with caramelized leeks
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Corn starch |
| ½ | pounds | Flank steak - sliced thin |
| 2 | tablespoons | Olive oil |
| 1 | pounds | Leeks - cut into match sticks |
| 2 | tablespoons | Brown sugar |
| 3 | tablespoons | Balsamic vinegar |
| ¼ | cup | Chicken stock |
| 2 | teaspoons | Minced ginger |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Red pepper flakes |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sesame oil |
Directions
Directions: In a small bowl, combine the 1 T. soy sauce and the corn starch. Coat the flank steak pieces in the mixture and set aside. Heat the olive oil in a wok until very hot. Add the leeks and stir fry for 1 minute.
Add the brown sugar, vinegar, and chicken stock. Allow to simmer for 4 minutes until reduced. Remove the leeks from the wok and set aside. Add the ginger, garlic, and red pepper flakes to the wok and toss briefly. Add the beef mixture, prepared leeks, 1 T. soy sauce, and sesame oil to the wok and allow to cook for 4 minutes until the steak is cooked through, tossing frequently. Serve with rice noodles.
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