Stir-Fried Beef, Leeks And Bell Peppers With Basil
serves 2-4
Recipe from cookthink
A quick, satisfying Asian-style beef and vegetable stir-fry gets a kick from serrano chiles and a deep sweet flavor from red bell peppers and sliced leeks.
ingredients
For the stir-fry:
1 1/2 pounds beef steak, thinly sliced
2 tablespoons vegetable oil
2 red bell peppers, thinly sliced
2 medium leeks, cut into 1-inch ribbons
1 tablespoon finely chopped ginger
1 serrano chile, thinly sliced (optional)
1 cup basil leaves
For the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
2 tablespoons water
timer
prep: 25 minutes
total: 35 minutes
tools
small bowl
large nonstick sauté pan
tongs
instructions
1. Put the beef in the freezer for 15 minutes to make it easier to slice, then slice it thin across the grain. Season it all over with salt and freshly ground black pepper.
2. Prep the remaining ingredients. Stir together the ingredients for the sauce until the corn starch dissolves. Heat 2 teaspoons of the vegetable oil in a large, preferably nonstick sauté pan over medium-high heat. When it’s hot and shimmering, add half the beef to the pan in a single layer. Leave it alone to brown well on the first side, about 2 minutes. Stir briefly, then leave it alone to brown on the other side, another 1-2 minutes.
4. Remove the beef to the plate, then repeat with another 2 teaspoons oil and the remaining beef. Briefly rinse and dry the pan to prevent the accumulated juices from burning.
5. Heat the remaining 2 teaspoons oil in the same pan over medium-high heat. When it’s hot and shimmering, add the leeks and bell peppers. Cook, stirring often, until the peppers turn soft, 2-4 minutes. Add the ginger and serrano and cook 30 seconds. Return the beef to the pan along with the sauce, and toss to combine. Cook another 2 minutes.
6. Stir in the basil and serve.
