This quick stir-fry combines tender marinated flank steak with onions and leek greens, flavored with a simple but balanced sauce made with soy sauce, fish sauce, and sesame oil.
Flank steak is cut across the grain, marinated, then cooked medium-rare in oil that has been infused with chiles and garlic to ensure tenderness and maximize flavor.
Stir-fries are the ideal way to use up vegetables—or even parts of vegetables—that you'd otherwise not know what to do with. Take, for example, leek greens. Nearly every leek recipe out there uses the white parts only, advising you to save the greens for stock. But let's get real: there's only so much stock you can make.
Since flank steaks are best cooked to medium-rare, there's no need to slice it paper-thin for stir-fries , but do remember to slice it for optimal tenderness. Once your beef is sliced, mix up your marinade, pour it on the beef, combine, and let it marinate in the fridge for at least 30 minutes or overnight.
The easiest way to cut them is with a pair of kitchen scissors. Depending on the brand of dried chiles, the heat intensity varies, so taste a little before you commit. Discarding the seeds will also cut back on heat. For me, 12 dried chiles is the perfect amount of heat. It's not mouth-burningly spicy, but you can notice the kick.
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