Wok Seared Steak with Leeks | Starport Foods

Name: Wok Seared Steak with Leeks | Starport Foods
Ingredients: Cut and marinate steak with 1 Tbsp. of Garlic Sesame Sauce and 1 Tbsp. olive oil about 15 minutes or more.; Cut and discard green part of leeks and slice leek heads into ¼” wide strips.; Cut red bell peppers and set aside.; Heat a wok on high heat, when hot, add oil. When oil just begins to smoke, lay steak strips in wok evenly without stirring. Sear for 45 seconds on one side. Add in leeks and bell peppers and stir.; Sauté about 2 minutes for medium rare (cook longer according to preference).; Add 3 Tbsp. Garlic Sesame Sauce, let sauce reduce slightly and caramelize then remove and serve.; To marinate: For 10 lbs. sliced or diced meat, dissolve 0.4 lb. (7/8 C.) Marinade Seasoning (Gluten Free Starport 356) with 1-1/4 C. water and 1 C. oil.; Mix well then add meat and marinate for 30 minutes or more. May be covered in a container and refrigerate overnight.; To velvetize: Oil blanch meat in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the meat pieces, remove and drain off oil.; When cool, place in covered container and refrigerate, use as needed. Make batch daily.

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Ingredients

Cut and marinate steak with 1 Tbsp. of Garlic Sesame Sauce and 1 Tbsp. olive oil about 15 minutes or more.
Cut and discard green part of leeks and slice leek heads into ¼” wide strips.
Cut red bell peppers and set aside.
Heat a wok on high heat, when hot, add oil. When oil just begins to smoke, lay steak strips in wok evenly without stirring. Sear for 45 seconds on one side. Add in leeks and bell peppers and stir.
Sauté about 2 minutes for medium rare (cook longer according to preference).
Add 3 Tbsp. Garlic Sesame Sauce, let sauce reduce slightly and caramelize then remove and serve.
To marinate: For 10 lbs. sliced or diced meat, dissolve 0.4 lb. (7/8 C.) Marinade Seasoning (Gluten Free Starport 356) with 1-1/4 C. water and 1 C. oil.
Mix well then add meat and marinate for 30 minutes or more. May be covered in a container and refrigerate overnight.
To velvetize: Oil blanch meat in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the meat pieces, remove and drain off oil.
When cool, place in covered container and refrigerate, use as needed. Make batch daily.