Spicy Beef With Leeks & Basil

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   ["Combine beef and soy sauce in a bowl and set aside to marinate for about 1 hour.", "Heat your skillet or wok over medium-high heat and add 1 tablespoon of oil, garlic, and onions. Stir-fry for about 1 minute -- it does not need to brown.", "Add leeks and stir-fry for another 3 minutes until the leeks soften. Then add jalapenos and cook for another minute. Transfer the cooked vegetables to a bowl and set aside.", "Wipe down the pan. Return it to high heat and add 2 tablespoons oil. Stir fry the beef until it's just cooked and add the rice wine or dry sherry. Cook for another 3 to 4 minutes.", "Add the chili bean sauce/paste and mix well with the beef. Taste, and add more chili sauce or soy sauce if needed. The chili bean sauce is salty as well as spicy, so adjust to your preference.", "Return the vegetables to the skillet/wok, and stir to combine all the ingredients. Add the basil, tossing to combine and wilt the basil. Taste again and add some salt, if it's not seasoned enough.", "Serve with hot cooked rice.", "Note: The sichuan chili bean sauce is sometimes called ""broad bean paste"". My favorite brand is labeled Pixian Broad Bean Paste. You can find it here:https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B00A9OF6NS/ref=sr_1_3_a_it?ie=UTF8&qid=1527073294&sr=8-3&keywords=doubanjiang&dpID=511%252Bd5YbIUL&preST=_SY300_QL70_&dpSrc=srch

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   There's a doubanjiang sauce from Lee Kum Kee, but it's not as good as this Pixian one and not sichuan. It's also quite salty. Use what you can get and adjust the seasoning accordingly."]

* Per serving · 4 servings · Values may vary.