Stir-fried Leeks with Beef and Beancurd
200g beef flank
200g beef flank
1 medium leek, sliced into about 5cm long pieces
100g firm beancurd, chopped into medium pieces
1 red chilli, sliced thinly
2cm ginger, sliced thinly
3 cloves garlic, minced
3 tbsp of groundnut oil (or you can use lard/unrefined palm/coconut oil)
1/2 tbsp tapioca/potato/cornstarch
1/2 tbsp Chinese rice wine
1/4 tsp baking soda
1 tsp good (naturally aged) soy sauce
pinch of five-spice powder
few drop sesame oil
4 tbsp of homemade stock
1 tbsp good (naturally aged) soy sauce
1 tsp of Chinese rice wine (shaoxing/huadiao)
1 tsp Chinese black vinegar
1/2 tsp of sesame oil
pinch of sugar
1tsp of tapioca/potato/cornstarch mixed with 1 tsp water (to thicken)
1. Slice the beef thinly against the grain. Mix well with the marinade and then leave it aside for 30 min.
2. Meanwhile, you can prep your ingredients, wash the dirt off the leeks and chop everything up. Also, mix the sauce ingredients except the cornstarch and water so later you can have a relaxing stir fry.
3. Over med-high heat, add half the oil and fry the firm beancurd for about 5 min till light brown and set aside.
4. Over high heat, add the rest of the oil and flash-fry the beef for 1 min, then remove from the pan (sorry no wok) and let drain and set aside.
5. Add the ginger and garlic to the hot oil, fry till fragrant. Add the leeks and chilli and cook till the leeks soften.
6. Add the sauce, which should help deglaze the pan. Let it come to the boil, then reduce the heat.
7. Stir in the cornstarch slurry a little at a time till you get the consistency you want. Note: it will thicken after it cools, so don't go pouring everything at a go!
8. Add the beef and beancurd (finally all the ingredients are happily together!) and stirfry for 2 min or so, making sure everything's coated.
9. Serve over a steaming bowl of rice (:
The beef, prepared this way, is really tender, oozing with juices and flavour-- no need for expensive sirloin steak cuts (: