Stir Fry Black Pepper Beef & Leeks (less than 20 minutes)
A classic chinese restaurant Wok stir fry black pepper beef and Leeks dish (Mongolian style) that can be easily recreated from your kitchen.
Equipment
- 1 Wok
- 1 Spatula
Ingredients
- 1 pack of Beef Strips 300g
- 1 Dash of Salt
- 15 Dashes of Black Pepper
- 5 Dashes of White Pepper
- 2 Tbsp of Light Soy Sauce
- 1 Tbsp of Dark Soy Sauce
- 2 Tbsp of Shaoxing Wine
- 3 Tbsp of All purpose flour
- 1 Tbsp of Sunflower Oil meat marinate
- 10 Thin sliced Leek Top (White Part)
- 10 Thin sliced of Leek Bottom (Green Part)
- 10 Thin sliced of Ginger
- 4 Cloves of Garlic
Instructions
- Marinate the beef with salt, black pepper, white pepper, soy sauce, shaoxing wine.
- Stir the mixture, add all purpose flour, stir again to coat all beef pieces and marinate for 10 minutes.
- Chop garlic, ginger and leeks in thin slices.
- Start the wok, add sunflower oil and stir fry the marinated beef slices in high heat for 2 minutes.
- remove the beef from the wok. Stir fry in the sequence of ginger for one minute, garlic for 30 seconds and leeks for 3 minutes under medium heat.
- add the beef back to the wok and stir fry in high heat for one minutes to combine all flavours together.
- Serve with rice. optional to sprinkle sesame seeds to increase nutty and crunchy flavour.
Notes
- If you are using a thicker beef cuts than beef stripe, factor in more time to ensure the beef is well cooked as your preference in the end.
- Stir fry the beef on one surface without flipping them for one minute. Start to stir fry continuously for another one minute before temporarily set aside to stir fry other condiments separately.
- Optional to include sesame seed to add nutty and crunch flavour.