Category: Mains
Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
Recipe by Chef Kwanghi Chan.
Ingredients
- Sauce
- Stirfry
Instructions
- Cut beef against the grain into slices (2 cm) thick.
- Add beef, soy, 2 teaspoons water, and cornstarch into a bowl. Mix well.
- Chop scallions into large pieces.
- Mix all the ingredients for the sauce in a small bowl. Set aside.
- Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot.
- Add the chilli pepper. Cook until it turns dark brown.
- Add garlic and spread beef over skillet. Let cook for 20 seconds without stirring. Cook and stir until both sides are slightly charred, 1 minute.
- Mix the sauce again to dissolve the cornstarch. Swirl starch mixture over the beef.
- Stir and cook until the sauce thickens, 30 seconds to 1 minute.
- Add leeks and turn off heat. Stir for another 30 seconds so that the leek mixes well with the sauce.
- Transfer everything to a plate. Serve warm with jasmine boiled rice.