Ming Tsai's beef recipe goes wonderfully with his special ginger syrup.
In a large bowl, marinate the flank steak, garlic, naturally brewed soy sauce and sesame oil. In a wok or saute pan coated lightly with oil on medium-high heat, add meat, season and brown well, about 3-4 minutes. Remove and add 1 tablespoon of oil and still on high heat, add the leeks and jalapenos, season. Add back the beef with the ginger syrup. Check again for flavor. Serve family style with white rice.
For the ginger syrup::
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy)
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