HUNAN BEEF

Steps:

• Partially frozen meat is easier to slice. Cut beef across the grain into bite-size pieces. Cut on a slant for wider slices. Keep the pieces uniform and about 1/8 inch in thickness. Mix with the marinade in a bowl (soy sauce, water and cornstarch at the beginning of the ingredient list).
• Cut leeks into 1 1/2 inch slanted sections, then cut the section crosswise into halves. Separate them into individual petals. Discard the tough leaves. Wash leeks in a large bowl filled with water, stirring to let the sandy particles settle down to the bottom of the bowl. Will have to do multiple times in order to ensure all the sandy particles are removed. Drain in a colander.
• Mince ginger and garlic.
• Heat the wok until very hot. Add 3 tablespoons oil and heat until hot. Add ginger, garlic and red pepper. Cook for a few seconds and don't let them burn. Quickly add the beef, stirring until beef is just cooked, about 1-2 minutes. Remove from wok.
• If not enough oil left, add 1 tablespoon oil to the wok. Over medium heat, stir fry the leeks for about 1 minute. Return the beef. Give the sauce mixture a good stir (starting at 2nd soy sauce thru 1/4 cup water) and add to the wok. Stir over high heat until it thickens and coats the meat. Remove from wok and serve.