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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon curry powder |
2 tablespoons low-sodium soy sauce |
1 tablespoon rice vinegar |
1 pound beef eye-of-round roast, cut into thin strips |
1 leek |
1 tablespoon vegetable oil |
1 tablespoon minced peeled fresh ginger |
4 garlic cloves, minced |
1 1/4 cups vertically sliced onion |
1/2 teaspoon white pepper |
1/4 teaspoon salt |
4 cups hot cooked rice |
Directions:
1. Combine the first 4 ingredients in a medium bowl; cover and marinate in refrigerator 30 minutes.
2. Remove the roots, outer leaves, and tops from leek, leaving 1 1/2 to 2 inches of dark leaves. Rinse leeks with cold water, and cut into 2-inch julienne strips to yield 1 1/4 cups.
3. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 1/2 minutes. Add beef mixture; sauté 5 minutes. Add leek, onion, pepper, and salt; sauté 3 minutes. Serve over rice.
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