Stir-fried Leeks with Beef and Beancurd

It's Chinese New Year! Back home, my family's probably having a feast with lots of abalone and sea cucumber and roast duck ): The Chinese New Year fare is not only about the expensive or rare ingredients though, often it's the simple vegetables that shine. I love leeks, and as my mum happily informed me, that's going to bring me lots of wealth. Leeks are 蒜苗/大蒜 ('suan'), which sounds like “算”i.e. count, so the Chinese believe it means you will have lots of money to count. You could do it minus the beancurd too, or with extra vegetables like carrots, but the golden beancurd represents happiness (white tofu not recommended..white=death?) I can't promise you'll suddenly get a windfall with this, but no harm having some lucky food in you right? ;)

Stir-fried Leeks with Beef and Beancurd

serves 2-3

200g beef rump (it's a cheap cut but check out the Chinese stir-fry tips I learnt on how to make cheap meats tender even if you aren't slow-cooking it!)

1 medium leek, sliced into about 5cm long pieces

100g firm beancurd, chopped into medium pieces

1 red chilli, sliced thinly

2cm ginger, sliced thinly

3 cloves garlic, minced

1 tbsp of olive oil+2 tbsp of coconut oil/palm oil

For marinade and velveting

1/2 tbsp cornstarch

1/2 tbsp Chinese rice wine

1/4 tsp baking soda

1 tsp good (naturally aged) soy sauce

pinch of five-spice powder

few drop sesame oil

For sauce

4 tbsp of homemade stock

1 tbsp good (naturally aged) soy sauce

1 tsp of Chinese rice wine (shaoxing/huadiao)

1 tsp Chinese black vinegar

1/2 tsp of sesame oil

pinch of sugar

1tsp of cornstarch mixed with 1 tsp water (to thicken)

Method

1. Slice the beef thinly against the grain. Mix well with the marinade and then leave it aside for 30 min.

2. Meanwhile, you can prep your ingredients, wash the dirt off the leeks and chop everything up. Also, mix the sauce ingredients except the cornstarch and water so later you can have a relaxing stir fry.

3. Over med-high heat, add half the oil and fry the firm beancurd for about 5 min till light brown and set aside.

4. 30 min should have passed. Over high heat, add the rest of the oil and flash-fry the beef for 1 min, then remove from the pan (sorry no wok) and let drain and set aside.

5. Add the ginger and garlic to the hot oil, fry till fragrant. Add the leeks and chilli and cook till the leeks soften.

6. Add the sauce, which should help deglaze the pan. Let it come to the boil, then reduce the heat.

7. Stir in the cornstarch slurry a little at a time till you get the consistency you want. Note: it will thicken after it cools, so don't go pouring everything at a go!

8. Add the beef and beancurd (finally all the ingredients are happily together!) and stirfry for 2 min or so, making sure everything's coated.

9. Serve over a steaming bowl of rice (:

The beef, prepared this way, is really tender, oozing with juices and flavour-- no need for expensive sirloin steak cuts. Yay for frugal ingredients (: