Savory Beef Strips With Creamy Vegetables

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Craving a quick and flavorful meal that's packed with tender beef and vibrant vegetables? This recipe for savory beef strips with a creamy sauce is just what you need! Thin strips of seasoned beef are stir-fried to perfection and then tossed with sweet leeks, crisp carrots, and a rich cream and soy sauce mixture. It's a satisfying dish that's ready in no time and perfect served over a bed of fluffy rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Chinese, East Asian
Calories: 464
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Marinara:
  • 500 G Beef Steak sliced into strips
  • ½ Tsp Salt
  • ¼ Tsp White Pepper
  • ½ Tsp Seven Spices
  • ½ Tsp Garlic Powder
  • ½ Tsp Ground Cinnamon
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Lemon Juice
Vegetables & Sauce:
  • 4 White Leeks Sliced
  • 4 Medium Carrots Sliced
  • 1 Medium Onion Finely chopped
  • 1 Tbsp Vegetable Oil For stir-frying vegetables
  • 4 Tbsp Cooking Cream
  • 3 Tbsp Soy Sauce
  • Salt and Black Pepper to taste
  • 1 Tbsp Water If needed
For Servings:
  • Cooked White Rice

Equipment

  • 1 Bowl
  • 1 Large Pot
  • 1 Strainer

Instructions
 

Prepare the Beef:
  1. Slice the beef steak into thin strips, about 1/2 inch wide and 2 inches long.
    500 G Beef Steak
  2. In a medium bowl, combine the beef strips with salt, white pepper, seven spices, garlic powder, and ground cinnamon.
    ½ Tsp Salt, ¼ Tsp White Pepper, ½ Tsp Seven Spices, ½ Tsp Garlic Powder, ½ Tsp Ground Cinnamon
  3. Add the vegetable oil (4 tablespoons) and lemon juice to the beef.
    4 Tbsp Vegetable Oil, 1 Tsp Lemon Juice
  4. Mix well to ensure all the strips are coated with the marinade.
  5. Cover the bowl and leave the beef to rest in the refrigerator for at least one hour.
    For a more intense flavor, you can marinate it for longer.
Prepare the Vegetables:
  1. Slice the white leeks thinly.
  2. Wash them thoroughly under cold water to remove any dirt, and then leave them in a strainer to drain.
  3. Slice the carrots into thin rounds or julienne strips.
  4. Finely chop the medium onion.
Cook the Vegetables:
  1. In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
    1 Tbsp Vegetable Oil
  2. Add the finely chopped onion and stir-fry for 2-3 minutes until it becomes translucent.
    1 Medium Onion
  3. Add the sliced carrots and white leeks to the pan. Stir-fry for about 5 minutes, tossing frequently.
    4 Medium Carrots, 4 White Leeks
  4. Note: If the vegetables start to stick or burn, add a tablespoon of water to the pan and continue stir-frying.
    1 Tbsp Water
  5. Once the vegetables are slightly tender-crisp, remove them from the pan and set aside, keeping them warm.
Cook the Meat:
  1. In the same pan (no need to add extra oil), increase the heat to medium-high.
  2. Add the marinated beef strips to the hot pan in a single layer, if possible.
    Avoid overcrowding the pan; cook in batches if necessary to ensure the beef browns nicely.
  3. Stir-fry the beef strips until they are cooked through and lightly browned.
    Be careful not to overcook, as this can make the beef tough.
Combine and Sauce:
  1. Return the cooked vegetables to the pan with the beef strips.
  2. Pour the soy sauce and cooking cream over the beef and vegetables.
    3 Tbsp Soy Sauce, 4 Tbsp Cooking Cream
  3. Mix well to coat all the ingredients with the sauce.
  4. Season the dish with salt and black pepper to your taste.
    Be mindful of the saltiness of the soy sauce when adding extra salt.
    Salt and Black Pepper to taste

Nutrition

Calories: 464kcalCarbohydrates: 23gProtein: 32gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 92mgSodium: 933mgPotassium: 902mgFiber: 4gSugar: 8gVitamin A: 11898IUVitamin C: 17mgCalcium: 125mgIron: 5mg

Notes

Serving suggestions: 

Serve the savory beef strips with creamy vegetables immediately over hot cooked rice.

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