I just remembered that a dish I make using leeks can also be made using green onions, too, and it’s pretty simple. IIRC, it was a Jeff Smith recipe originally, and called for 3-4 leeks washed, trimmed, split lengthwise, and cut into about 1/2" pieces (layers mostly separated). If using green onions instead of leeks, substitute a bunch of green onions for each leek. Slice about half a pound of beef (I used to use flank steak but have been using top sirloin recently because it’s cheaper) thinly across the grain. Mince a good sized knob of ginger, and mix it with the beef along with heavy pinch of baking soda, some soy sauce and sherry. Cover and let it marinate for as long as you have, anywhere from a few minutes to six or seven hours.
To a hot wok, add a drizzle of oil, then add the beef and stir-fry until most of the pink is gone. Remove the beef from the wok, add a little more oil, and toss the leeks/green onions in, and stir-fry until it starts to wilt a little and get fragrant. Return the beef to the wok, mix well, and add freshly cracked black pepper to taste. Serve with/over rice.
Aside from the marinating time, it comes together pretty quickly. Prep time is about 10 minutes, and cook time is less than 10 minutes.
