Stir Fried Leek With Beef 大蒜炒牛肉

It has been almost a week since I last posted anything..... I blame it on the long weekend and pure laziness! This is another childhood favourite that I grew up with; the slender Chinese leek (唐山蒜) is preferred but unfortunately it is not available here in Melbourne. Sometimes shop bought crispy pork is used instead of the beef, it would be perfect for a non-beef eater. A perfect dish to use up the piece of leftover steak in our fridge but beef fillet will do the trick. The internet cafe is closing up and I must slowly make my way home. 

serves 2 to 4 as part of a Chinese meal
you'll need;
1 large leek, cut into batons and sliced into quarters lengthwise
250 g of beef fillet, thinly sliced across the grains
peanut oil for cooking
2 tbs of fermented soya bean paste
2 tbs of oyster sauce
1 tbs of light soy
1 tbs of sugar
1 tsp of sesame oil
white pepper to taste

for the marinade;
1/2 tsp of sesame oil
1 tbs of light soy
dash of Chinese cooking wine
1 tsp of corn flour

Prepare the leek.

Cut beef thinly across the grains.

Marinate beef slices for at least 30 minutes.

Brown beef slices with a little oil, remove and set aside.

Heat up a little more oil and stir fry the leek pieces until slightly wilted. Add seasonings and continue to cook for a further minute or two.

Return beef to the pan and continue to cook until the beef is cooked through.

Serve immediately as part of a Chinese meal. We had it with hot and sour prawns from my previous post.