First Recipe Blog in Durham – Stir-Fried Leek with Beef and Pork Liver

I’m almost all done with the stocking up of ingredients in the hostel kitchen. Just today, we managed to snatch up an even more estimable commodity: a bottle of Chinese marinade sauce! We didn’t even know such a sauce existed before. Not sure whether it’s cheap though – it was GBP2.99. But anything to make us happy during meal times is worth the amount spent. And when I say happy, it refers to anything that’s ‘home’. 🙂


  • Minced beef: 100g
  • Pork liver: 100g
  • Marinade: 1 tsp corn starch, 1 tsp Chinese marinade sauce, 1 tsp sesame oil (x2 portions)
  • Frying oil: 1 tbsp
  • Onions: 1/2 small clove, chopped
  • Ginger: 1cm, sliced thinly
  • Leek: 1/2 stalk, sliced diagonally
  • Chinese marinade sauce: 1.5 tbsp
  • Sesame oil: 1 tsp
  • Water: 3/4 cup


  1. Add 1 portion of corn starch, chinese marinade and sesame oil each to the beef and liver. Mix thoroughly and leave to marinade for 1 hr.
  2. Heat wok and oil. Stir-fry onions and ginger till fragrant.
  3. Add beef and fry till half-cooked.
  4. Add leeks and livers and stir-fry 1min.
  5. Add 1.5 tbsp Chinese marinade, 1 tsp sesame oil and 3/4 cup water. Leave to boil for 5min at low heat.
  6. Serve hot with rice.


  • Buy a bottle of the marinade now! I was considering between a bottle of dark soya sauce and this marinade. The choice for the latter paid off! I’m going to drown all my eggs in this sauce soon to make braised eggs.
  • Yes, you’re right, it’s THAT bottle in the background of the picture.
  • The leeks found in the supermarkets here are simply fantastically fresh and huge! We got 3 stalks, without the leaves, for just GBP1! It’s so fresh that it makes cooking dishes a lot easier since the stalks cook very quickly. Not sure if these are available in Singapore though.

2 persons

Share This!
    This entry was posted in Beef, Chinese and tagged , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *