in

Beef with Onions and Leeks

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 184 kcal

Ingredients
 

For the marinade:

  • 600 g Onions
  • 300 g Leek
  • 1 Carrot (approx. 100 g)
  • 1 Red chilli pepper
  • 6 tbsp Peanut oil
  • 1 tsp Salt
  • 0,5 tsp Pepper
  • 4 tbsp 2 - 4 tbsp sweet soy sauce
  • 1 tbsp Food starch
  • 250 g Rice
  • 450 ml Water
  • 1 tsp Salt
  • 2 tbsp Peanut oil
  • 4 tbsp Rice wine
  • 2 tbsp Soy sauce
  • 2 tbsp Sweet soy sauce
  • 1 tbsp Sweet chili sauce
  • 2 tsp Sugar
  • 2 tsp Food starch

Instructions
 

  • Wash the beef (steak hips), pat dry with kitchen paper, cut into slices (approx. 1 cm thick), cut the slices into strips (approx. 1 cm thick) and marinate the beef strips for approx. 1 hour with peanut oil (2 tablespoons), rice wine (4 tbsp), soy sauce (2 tbsp), sweet soy sauce (2 tbsp), sweet chili sauce (1 tbsp), sugar (2 tsp) and cornstarch (2 tsp). Peel the onions, cut two onions into rings and the rest into wedges / pieces. Clean and wash the leek and cut into rings. Peel the carrot and cut into sticks (approx. 3 - 4 cm long). Clean the chilli pepper, cut in half, wash and cut into fine rings. Heat peanut oil (1 tbsp) in a wok and drain the beef strips well and fry in portions (4 servings and 1 tbsp peanut oil each) / stir-fry and remove from the wok. Add peanut oil (2 tbsp) and stir-fry the vegetables (onion rings / wedges, leek rings, carrot sticks and chili pepper rings) for about 5 minutes. Add the meat marinade and season with salt (1 teaspoon) and pepper (½ teaspoon). Add the meat again and season with sweet soy sauce (2 tbsp) to taste. Mix the cornstarch (1 tbsp) in a little cold water and stir into the wok. Bring to the boil briefly and remove from the flame. Boil rice in salted water (1 teaspoon). See recipe: Cooking rice Serve beef with onions and leek with rice.

Nutrition

Serving: 100gCalories: 184kcalCarbohydrates: 17gProtein: 1.6gFat: 12g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Orange-vanilla Ice Cream on Raspberry Spiral on Freshly Baked Ice Cream Cone

Squid Meets Mussels