Gingered Beef with Leeks and Asparagus

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  • Level: Intermediate
  • Total: 1 day 10 min
  • Prep: 1 day
  • Cook: 10 min
  • Yield: 4 servings
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6 ginger slices

1 tablespoon sesame oil

1 teaspoon fresh cracked black pepper

1/4 cup Canola oil

1/4 cup thin soy sauce

1/2 cup shaoshing wine or red wine

1 pound flank steak, thinly sliced against the grain

1 tablespoon Canola oil

4 bunch leeks, julienne (white part only)

1 tablespoon minced garlic

2 tablespoons minced ginger

1 bunch asparagus, cut in 2-inch pieces and blanched

Salt and black pepper to taste


  1. To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice.