Tricolor Pepper Steak with Leeks

In a large bowl stir together the soy sauce, oil and cornstarch then add the sliced beef. Stir to coat the beef and set aside. One good trick is to slice the meat when it is still slightly frozen and easier to handle.

In a small bowl combine the cornstarch and water and set aside.

Wash the peppers and leek thoroughly (paying special attention to the leeks, which can be quite sandy). Remove the stem and seeds from the peppers. Chop the peppers and leeks into 1 ½ inch pieces. Mince the garlic.

Heat a wok over high heat until smoking, and add half of the oil. Tilt to coat the wok. Add the beef and dried chili peppers (if using). The heated wok will give the beef a great sear and prevent sticking. Once beef is seared on both sides remove the beef and chilies from the wok and set aside in a small bowl.

Heat the wok to high again and add the remaining oil. Toss in the bell peppers, leeks and garlic. Stir-fry for a minute and add the wine to de-glaze the pan. Next, add the seared beef and chilies, the 2 kinds of soy sauce, sesame oil, salt and sugar. Mix well and stir-fry for another minute. You should have a good sizzle going with some liquid at the bottom of the wok. If you like more sauce for your rice, add some chicken or beef stock. Finally, add the cornstarch slurry you made earlier to thicken the remaining liquid into a rich sauce. Stir until thickened. Serve immediately with steamed rice.