Author Notes: This is my take on my husband's favorite dish at the Chinese restaurant that he's frequented for over 15 years. They call it "Chef's Special Beef." It's a variation on Szechuan Dried Fried Beef, but I've never seen anything like it on a menu anywhere else. This is a spicy spicy dish so it's not for the heat-sensitive. We love it so much that the restaurant hosted our rehearsal dinner and this was everyone's favorite dish. - HalfPint
Food52 Review: I was really blown away by this recipe. The flavors are complex, with just the right amount of heat, beef, and leeks. Using fresh jalepeños works perfectly here, and it's easy to adjust the spiciness based on your preference. It’s much better than typical Chinese takeout fare, easy to make, and delicious. It’s as simple as that. - LucyS
- 1 pound beef, flank or skirt, sliced as thinly as possible
- 2 cups leeks, cleaned and cut into 1/2" pieces, dark green leaves discarded
- 1/2 cup onions or shallots, thinly sliced
- 1/2 cup jalapenos, sliced
- 1/2 cup Thai basil leaves, lightly packed
- 1/4 cup garlic, thinly sliced
- 1 tablespoon Szechuan chili bean sauce/paste (Doubanjiang or Toban Djan), Lee Kum Kee makes a decent one
- 1 tablespoon light soy sauce (not low sodium)
- 2 teaspoons Chinese rice wine or dry sherry
- 3 tablespoons cooking oil, divided
- Salt, optional
- Combine beef and soy sauce in a bowl and set aside to marinate for about 1 hour.
- Heat your skillet or wok over medium-high heat and add 1 tablespoon of oil, garlic, and onions. Stir-fry for about 1 minute -- it does not need to brown.
- Add leeks and stir-fry for another 3 minutes until the leeks soften. Then add jalapenos and cook for another minute. Transfer the cooked vegetables to a bowl and set aside.
- Wipe down the pan. Return it to high heat and add 2 tablespoons oil. Stir fry the beef until it's just cooked and add the rice wine or dry sherry. Cook for another 3-4 minutes.
- Add the chili bean sauce/paste and mix well with the beef. Taste, and add more chili sauce or soy sauce if needed. The chili bean sauce is salty as well as spicy, so adjust to your preference.
- Return the vegetables to the skillet/wok, and stir to combine all the ingredients. Add the basil, tossing to combine and wilt the basil. Taste again and add some salt, if it's not seasoned enough.
- Serve with hot cooked rice.