Tender Marinated Spicy Stir-Fried Beef with Leeks and Onions

Spicy Stir-Fried Beef With Leeks and Onions Recipe

Tender marinated flank steak pairs with sweet onions, aromatic leek greens, and a kick of dried chiles in this quick, flavorful stir-fry. Perfect for weeknights, it balances savory, spicy, and umami notes, with a smoky depth from high-heat wok cooking.

Tender Marinated Spicy Stir-Fried Beef with Leeks and Onions

Why It Works

Tender beef: Flank steak is sliced against the grain (key for tenderness) and marinated to lock in flavor and break down proteins, ensuring it stays juicy even when cooked medium-rare.

Perfect veggies: Cooking the beef first frees up space in the wok, allowing leek greens and onions to sauté at high heat without steaming—this helps them brown and develop a rich, smoky flavor.

Dry greens = better stir-fry: Thoroughly drying leek greens with a salad spinner prevents excess moisture from cooling the wok, which is essential for achieving that classic stir-fry “wok hei” (smoky essence).

Slicing and Marinating the Flank Steak

Flank steak is ideal for stir-fries: it’s lean, flavorful, and absorbs marinades beautifully. For the best texture, slice it slightly thicker than 1/8-inch against the grain—this shortens the muscle fibers, making each bite tender. The marinade (a blend of soy sauce, fish sauce, Shaoxing wine, and sesame oil) does double duty: it seasons the meat and tenderizes it thanks to enzymes in the soy sauce. Let it marinate for at least 30 minutes (or overnight) to maximize flavor.

Preparing the Leek Greens

Leek greens are often discarded, but they’re a hidden gem in stir-fries—their chive-like flavor and aromatic depth add complexity to dishes. To clean them: slice the greens lengthwise, then crosswise into 1/2-inch pieces. Wash them twice in a bowl of water to remove grit, then spin-dry thoroughly with a salad spinner. Wet greens will cool the wok, so this drying step is non-negotiable for achieving that smoky stir-fry taste.

Adding a Little Heat

Dried Chinese chiles are the star of the spice here—they’re hot but not overpowering, with a rich, earthy flavor. Look for small, pliable chiles (available at Asian markets or online). Cut them into 3-4 pieces with kitchen scissors (discard seeds to reduce heat if desired). Start with 12 chiles for a mild kick; adjust up or down based on your heat tolerance—just be sure not to overdo it (you don’t want the chiles to overshadow the other ingredients!).

Stir-Frying Strategy

Stir-fries require speed, so prep all ingredients ahead (mise en place is key!). Here’s the game plan:

1. Cook the beef: Heat oil in a smoking-hot wok, then sauté half the garlic and chiles to infuse the oil. Remove them, then sear the marinated beef until medium-rare (about 2 minutes total). Set aside with the garlic and chiles.
2. Cook the veggies: Wipe the wok, add more oil, and sauté the remaining garlic and chiles. Toss in the leek greens and diced onions (cut to the same size as the leeks for even cooking) and cook until tender-crisp (about 2 minutes).
3. Combine and sauce: Add the beef back to the wok, then stir in the pre-mixed sauce (a balance of soy, fish sauce, and sesame oil). Cook until the sauce coats everything evenly—this should be a “dry” stir-fry, so the sauce shouldn’t pool at the bottom of the wok.

Serve immediately on a heated plate (warm it in the oven or under hot water) with white rice—this keeps the beef and veggies piping hot, ensuring every bite is as flavorful as possible.

Recipe Details

Prep Time: 10 minsCook Time: 25 minsActive Time: 15 minsTotal Time: 35 minsServes: 4

Special Equipment

Wok

Ingredients

1/2 pound flank steak, sliced into 1/8-inch pieces against the grain

1/2 teaspoon cornstarch

1/4 teaspoon ground black pepper

3/4 teaspoon sugar (divided)

2 teaspoons Shaoxing wine (or dry sherry, if unavailable; divided)

2 teaspoons fish sauce (divided)

2 teaspoons soy sauce (divided)

1 1/2 teaspoons sesame oil

3 tablespoons peanut or vegetable oil

10 medium garlic cloves, sliced into 1/8-inch pieces

12 hot Chinese dry chile peppers, stemmed and cut into 3-4 pieces

1 medium onion, diced into 1/2-inch pieces (about 1 cup)

2 young leeks, greens only (split lengthwise, cut into 1/2-inch pieces; about 2 cups)

Kosher salt

White rice (for serving)

Directions

Marinate the beef: Combine the flank steak, cornstarch, black pepper, 1/4 teaspoon sugar, 1 teaspoon Shaoxing wine, 1 teaspoon fish sauce, 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a bowl. Toss to coat, cover, and refrigerate for at least 30 minutes (or overnight).

Make the sauce: In a separate bowl, mix the remaining sugar, soy sauce, fish sauce, Shaoxing wine, and sesame oil. Set aside.

Cook the beef: Heat 2 tablespoons of oil in a wok over high heat until smoking. Add half the garlic, half the chiles, and a pinch of salt. Sauté for 30 seconds, then remove to a bowl. Reheat the wok until smoking, add the beef, and cook without stirring for 1 minute (to get a seared crust). Stir and cook for 1 more minute (until medium-rare). Transfer to the bowl with the garlic and chiles.

Cook the veggies: Wipe the wok with a paper towel, add the remaining 1 tablespoon of oil, and heat until smoking. Add the remaining garlic and chiles, plus a pinch of salt. Sauté for 30 seconds, then add the leek greens and onion. Cook, stirring constantly, until tender-crisp (about 2 minutes).

Finish the dish: Return the beef (and any accumulated juices) to the wok. Stir to combine, then add the reserved sauce. Cook for 1-2 minutes, stirring constantly, until the sauce coats the ingredients evenly. Transfer to a heated serving platter and serve immediately with white rice.