Pan-Seared Canadian Beef with Maple-Kissed Leeks

Servings: 6 Portions

INGREDIENTS

For the Beef & Marinade:
600g Beef Strip (e.g., sirloin or flank steak), sliced into thin strips
2 Tbsp Soy Sauce
1 Tbsp Rice Wine
1/2 tsp Maple Syrup
1/4 tsp White Pepper
2 Tbsp Olive Oil (for marinade)

For the Pan-Fry:
1 large Leek (approx. 250g), sliced into 1/2-inch pieces
1 Red Chili (optional), thinly sliced
3 cloves Garlic, sliced
10g Ginger (approx. 4cm x 1cm piece), sliced
1 Tbsp Olive Oil (for pan-frying)

INSTRUCTIONS

Marinate the Beef
1. In a medium bowl, combine the beef strips with the soy sauce, rice wine, maple syrup, white pepper, and the 2 Tbsp of olive oil.

2. Mix well to coat all the strips.

3. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally, overnight for the best flavor infusion.

Prepare Vegetables
Slice the leek, red chili, garlic, and ginger as specified above. Keep them separate from the marinated beef.

Pan-Fry the Beef
1. Heat a large pan or wok over medium-high heat.

2. Add the marinated beef (discard any excess liquid marinade) and pan-fry for 6-8 minutes, stirring occasionally, until the beef is browned and fully cooked through. Note: Do not overcrowd the pan; cook the beef in batches if necessary to ensure a good sear.

3. Transfer the cooked beef to a clean bowl and set aside.

Cook the Leeks and Aromatics
1. Return the same pan to the heat and add the remaining 1 Tbsp of olive oil.

2. Add the sliced garlic, minced ginger, and red chili (if using). Stir-fry for about 1 minute until fragrant.

3. Add the sliced leeks. Stir-fry for 2-3 minutes until they are slightly softened but still hold their shape.

Combine and Serve
1. Return the cooked beef strips to the pan with the vegetables.

2. Stir-fry everything together for 1-2 minutes to ensure the beef is hot and the flavors are fully combined.

3. Serve immediately over steamed rice or noodles.