Spicy Beef with Carrots, Leeks and Green Tea

  • 1 pound beef eye of round, cut into 1/4 inch wide strips
  • 2 tablespoons chile-garlic oil
  • 1 tablespoon loose green tea
  • 6 small dried red chile pepper
  • 1 large carrot, cut into 2-inch long matchstick size strips
  • 2 small leeks, white aprt onyl, cut into 2-inch long matchstick size strips
  • 2 small fresh green chile peppers, thinly sliced
  • 1/2 cup ginger and garlic sauce
  • salt and black pepper to taste
  • 1/2 cup chopped roasted peanuts

Marinade:

  • 1 tablespoon soy sauce
  • 2 teaspoons rice wine
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 1 teaspoon cornstarch

Make the marinade: mix all the marinade ingredients in a bowl. Add the beef and toss to coat. Cover and refrigerate for 30 minutes or longer. Arrange the marinade and other ingredients in the cooking area. Heat the oil in a large nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the green tea and dried chili peppers and stir-fry until fragrant, about 30 seconds. Add the beef mixture and stir-fry until no pink remains, about 2 minutes. Add the carrots, leeks, and chili peppers and stir-fry for 2 minutes. Stir in the ginger-garlic sauce, reduce the heat and cook for 2 minutes. Season with salt and pepper.

Makes 4 servings.

Source: Cooking with Green Tea