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Yield
4 servings (serving size: 1 cup beef mixture and 1 cup rice)

How to Make It

Step 1

Combine the first 4 ingredients in a medium bowl; cover and marinate in refrigerator 30 minutes.

Step 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.

Step 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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