Beef with leeks from The Key to Chinese Cooking by Irene Kuo

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Notes about this recipe

  • hirsheys on August 13, 2017

    Shredding the flank steak would have been easier if I had briefly frozen the flank steak first, but I forgot. I also finely shredded the leeks, though I'm not actually sure if that was what she wanted. I also realized later that I accidentally used hot rather than sweet bean paste. You are supposed to cook the beef in 2 cups of oil, which I couldn't bring myself to do, so I stir fried the leeks, took some out to make the bed of leeks she describes, and left some in the wok. I then sprinkled the beef shreds on top of the leeks, added a little water to the wok, then covered it so the beef would steam a bit, which worked well. Next time I might do half sweet and half hot bean paste rather than all sweet or all hot. I felt that the leeks could have been cooked even longer so that they would come out more silky.

  • chawkins on June 01, 2014

    Very good. I halved the recipe successfully. Instead of serving the shredded leeks around the mound of beef as suggested, I stirred in the cooked leeks and mixed them with the beef and the sauce in the wok at the last minute, so that they too were coated with the sauce.

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