Buttery Beef and Peanut Stir-Fry

Instructions

Using your chef's knife, slice the beef against the grain into 1/4-inch-thick (6-mm) strips about 2 inches (5 cm) long.

In a medium bowl, whisk 1 tablespoon of the neutral oil, the pepper, ginger, brown sugar, and sesame oil to combine. (This marinade won't be totally smooth, which is totally okay.)

Add the beef to the marinade, sprinkle with 1 teaspoon salt, and toss to coat. Marinate in the fridge for 20 minutes or for up to 1 day.

Trim and discard the hairy root end and the dark green tops from the leeks. Halve the leeks lengthwise, then coarsely chop on an angle into 2-inch-ish (5 cm) pieces. Give the leeks a good rinse to remove any dirt and set aside.

Set a large cast-iron or stainless-steel skillet or wok over medium-high heat. Add the remaining 1 tablespoon neutral oil and heat until very, very hot.

Using tongs, add half the beef to the skillet in a single layer and cook, without stirring or tossing, until deeply brown around the edges, 2 to 4 minutes. (The pieces at the edges of the pan will brown faster than the ones in the center, so flip those first.) Flip and cook on the other sides until no longer pink, about 30 seconds. Transfer the beef to a plate and repeat with the remaining pieces.

Once all the beef has browned, return it to the skillet and add the leeks, butter, vinegar, and soy sauce. Season lightly with salt and cook, tossing or stirring often, until the butter is melted, the leeks have slightly wilted, and you have a smooth sauce that coats the steak, 1 to 2 minutes.

Remove from the heat and scatter the peanuts over the beef. Serve immediately.

Entree