Beef and Leek Stir-Fry Recipe. Create a fresh stir-fry with fresh leeks, mushrooms and onions with tender beef tonight for a dinner ready in 30 mins.
I have been craving stir-fry. Maybe it is my body screaming I need more vegetables. After the carb overload of Thanksgiving this was the perfect satisfying meal. An Asian flavor inspired stir-fry is always a hit with the family. It is a guaranteed way for my kids to eat their veggies. It is so easy. You don’t even have to turn on the oven. It is all done on the cook top in one pan so clean up is easy. Another bonus is that it is ready within 30 minutes. Most grocery stores already have vegetables already chopped and prepped and you can simple just toss them in the pan. I don’t know why I don’t make stir-fry at least 3 times a week.
We love homemade Asian inspired dishes. My Sweet & Sour Chicken is a favorite and is demanded nearly every week. It takes longer to make than this recipe so you might want to save that for the weekend.
For this vegetable stir-fry combination I use beef. The oniony earthy flavors and the beef taste so good together. Pork would be great in this leek stir-fry too.
There is endless combinations of vegetables you can put into a stir-fry. I really like the onion flavor in this stir-fry combination. However, bell peppers or broccoli would be good to swap out with the leeks.
When it comes to rice I always use jasmine rice. When making the rice I always add 1 tablespoon of butter to the pot.
The sauce is a simple blend of chicken stock, soy sauce, ground ginger and cornstarch for thickening. It is basic and can be expanded upon. If you like a strong ginger flavor try using fresh grated ginger.
Place a serving of rice in the center of the plate or in a bowl. Top with stir-fry mixture and spoon over extra sauce. Optional: garnish with sliced scallions.
Beef and Leek Stir-Fry
Beef and Leek Stir-fry
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- 1 pound sliced beef
- 1 1/2 teaspoons sesame oil
- 1 tablespoon canola oil
- 2 cloves garlic minced
- 1 leek sliced (white and pale green parts only)
- 8 ounces baby bella mushrooms
- 1/2 red onion sliced
- steamed jasmine rice for serving
In a small bowl whisk together chicken broth, soy sauce, ground ginger and cornstarch.
In another bowl toss the beef with the sesame oil.
In a large skillet heat the canola oil. Add the beef and stir-fry over high heat until cooked and slightly charred. (about 5 minutes)
Add the garlic and cook for 30 seconds.
Add the rest of the vegetables and stir fry until tender and lightly browned. (about 5-6 minutes)
Stir in the sauce and scrape the bottom of pan for bits stuck to the bottom. Sauce will thicken. (after about a minute)
Serve right away over rice.