Spicey Beef with Leeks
2 tbls. soy sauce
1tbls. Chinese rice wine
1 tbls. cornstartch
3/4 lb. flank steak or tri-tip beef, cut into 1/2 inch cubes
2 tbls. chinese black vinegar or balsalmic vinegar
2 tbls. hoisin sauce
2 tsp. chile garlic sauce
1 tsp. sesame oil
2 leeks, white parts only (oops! I used a bit of green!)
3 tbls. cooking oil
4-6 red chiles, torn in half ( I used red chili flakes)
Step by step instructions:
Make the marinade by combining the soy sauce, rice wine, and cornstartch in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
Make the sauce by comining the vinegar, hoisin sauce, chile garlic sauce, and sesame oil in a bowl. Wash the leeks well. Cut them in half lengthwise and then into 1-inch peices.
Place wok over high heat until hot. Add 1 1/2 tbls. of the cooking oil, swirling to coat the sides. Add the chiles and stir-fry until fragrant, about 1 minute. (I just added beef and some chile flakes) Add beef and stir-fry until no longer pink, 1 to 3 minutes. Remove the beef from the wok.
Return the wok to high heat until hot. Add the remaining 1 1/2 tbls. oil, swirling to coat the sides. Add the leeks and stir-fry until slightly softened, about 3 minutes. Add the sauce; bring to a boil and cook until the sauce reduces slightly. Return the beef to the wok and mix well.