Wok-Stirred Curry-Ginger Beef And Leeks
Beef and onions is a classic Asian combo. Here, the marriage achieves a higher plane by using the royal onion-leeks. Leeks are similar in flavor to scallions, often used in Asian cooking, but they're much more versatile (try them in marinades) and much sweeter when cooked. They're great in this savory curry and ginger-flavored stir-fry.
2 tablespoons Curry-Ginger Oil
1 pound flank steak, cut across the grain into 1-inch slices
Kosher salt and freshly ground black pepper to taste
3 large leeks, white and light green parts only, cut into 1/4-inch rings, washed and well dried
1 medium red bell pepper, cored and cut into 1/2-inch dice
- Heat a wok or large, heavy sauté pan over high heat. Add the Curry-Ginger Oil and swirl to coat the pan. Add the beef and stir-fry until it's medium-rare, about 2 minutes. Season with salt and pepper.
- Add the leeks to the wok and stir-fry until softened, about 2 minutes. Add the bell pepper and stir-fry for 1 minute. Season with salt and pepper. Toss one more time, remove from the stove, and serve immediately. let the grit settle to the bottom, then lift the leeks out with a strainer and dry them in a salad spinner.
WineGrape type: Gamay
Characteristics: Clean, lightly roasted red berry, spice nuance
Recommendations: Chateau de Pizay, Beaujolais, France or Desvignes, Beaujolais, France Serve slightly chilled