Wild Leek and Beef Stir-Fry

Author: Canadian Living

Stir-frying is a delicious way to prepare tender spring leeks.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 4 teaspoons sodium-reduced soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons Chinese cooking wine
  • 2 teaspoons dry sherry
  • 2 cloves garlic minced
  • 2 teaspoons grated gingerroot
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 12 oz beef flank marinating steak thinly sliced across the grain
  • 8 oz wild leeks
  • 1/2 cup vegetable oil
  • 1 hot red pepper julienned (optional)
  • 1/4 teaspoon salt
  • 1 teaspoon sesame oil

Method

In bowl, whisk together soy sauce, cornstarch, wine, garlic, ginger and pepper; stir in steak, tossing to coat. Let stand for 10 minutes.

Meanwhile, separate green and white parts of leeks; halve white parts lengthwise and cut leaves in half diagonally. Set green and white parts aside separately.

In wok, heat oil over high heat; stir-fry beef, in 2 batches, until no longer pink, about 1 minute, letting oil reheat between batches. With slotted spoon, transfer beef to sieve set over bowl; set aside.

Discard all but 2 tbsp (25 mL) of the oil from wok. Heat over high heat; stir-fry white parts of leeks, hot pepper (if using) and salt for 1 minute. Return beef and green parts of leeks to wok; stir-fry for 1 minute. Remove from heat; stir in sesame oil.

Nutritional facts Per serving: about

  • Sodium 383 mg
  • Protein 20 g
  • Calories 281.0
  • Total fat 18 g
  • Cholesterol 40 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Leek and Beef Stir-Fry

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