Mushroom Leek Beef:
1 lb steak sliced into thin 3-4″ pieces
1 Large Leek sliced into rounds and separated
1 tsp sesame seeds
1 pinch minced cilantro
2 tsp minced ginger
2 large garlic cloves minced
10-12 brown mushrooms Quartered
5-6 scallions sliced 2″ pieces
1 tbs Thai basil chopped
1 tsp olive oil
1 egg
3 tsp corn starch
2 tbs dry cooking sherry

Sauce:
2 tbs Mirin
4 tbs soy sauce
1 tbs dry sherry or chardonnay
1/2 tsp rice wine vinegar
1/2 tsp fish sauce
1/2 tsp lemmon pepper
1/4 tsp ginger powder
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp sesame oil
2 tsp cornstarch

Directions:
First, velvet the beef by mixing the egg, cornstarch, and sherry in a bowl. Mix well and let stand in the refrigerator for 15-20min. While the beef is velveting prepare your sauce by mixing all the listed ingredients and set aside. Next, add the beef, garlic, ginger, sesame seeds, and olive oil to a large skillet and stir fry until the beef is fully cooked. Add the remaining ingredients and stir fry until the vegetables are cooked yet still crunchy. Lastly, stir the sauce mixture and add to the skillet. Stir fry until the sauce is evenly coated and remove from heat. Let stand 1-2 minutes and serve over fried rice noodles.