Ingredients
- 500g beef - cut into slices
- 3 tbsp corn starch
- 3 to 5 tbsp vegetable oil
- 4 to 5 garlic cloves - sliced
- 40g fresh ginger - sliced
- 1 or more dried red chili pepper - optional
-
- 5 tbsp soy sauce
- 40g brown sugar
- 1 tbsp white wine or cooking sake
- 100 to 150ml water
-
- 1 leek - cut into about 2 cm long slices on the diagonal
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- 5g corn starch - dissolved in 10g water
- Ingredient A -
Instructions
- 1. Dredge beef pieces in corn starch, taking care to coat all sides and shake off any excess.
- 2. Heat up 3 to 5 tbsp oil in a wok or a skillet over medium heat and add the beef. Cook it in small batches for about 2 minutes (no need to cook completely as it will cook again with the sauce). Transfer the beef to a plate to drain the excess oil. Set aside.
- 3. In a wok, add 1 tbsp vegetable oil and fry ginger and garlic until fragrant over medium-high heat. Add leek and fry until wilted, then return the beef into this wok, stir-fry all together.
- 4. Add the 'ingredient A', stir continuously. Bring it to boil. Stir-fry all together until the beef is well coated with sauce and cooked through. Finally add diluted corn starch to thicken the sauce.
- Serve with hot steamed rice!
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