-
1
In a large bowl stir together the soy sauce, oil and cornstarch then add the sliced beef.
-
2
Stir to coat the beef and set aside.
-
3
One good trick is to slice the meat when it is still slightly frozen and easier to handle.
-
4
In a small bowl combine the cornstarch and water and set aside.
-
5
Wash the peppers and leek thoroughly (paying special attention to the leeks, which can be quite sandy).
-
6
Remove the stem and seeds from the peppers.
-
7
Chop the peppers and leeks into 1 1/2 inch pieces.
-
8
Mince the garlic.
-
9
Heat a wok over high heat until smoking, and add half of the oil.
-
10
Tilt to coat the wok.
-
11
Add the beef and dried chili peppers (if using).
-
12
The heated wok will give the beef a great sear and prevent sticking.
-
13
Once beef is seared on both sides remove the beef and chilies from the wok and set aside in a small bowl.
-
14
Heat the wok to high again and add the remaining oil.
-
15
Toss in the bell peppers, leeks and garlic.
-
16
Stir-fry for a minute and add the wine to de-glaze the pan.
-
17
Next, add the seared beef and chilies, the 2 kinds of soy sauce, sesame oil, salt and sugar.
-
18
Mix well and stir-fry for another minute.
-
19
You should have a good sizzle going with some liquid at the bottom of the wok.
-
20
If you like more sauce for your rice, add some chicken or beef stock.
-
21
Finally, add the cornstarch slurry you made earlier to thicken the remaining liquid into a rich sauce.
-
22
Stir until thickened.
-
23
Serve immediately with steamed rice.
