Mongolian Beef

By á-347

Ingredients

• Marinate:
• 8 oz beef tenderloin (thinly sliced)
• 2 tablespoons cooking oil
• 2 stalks leeks (sliced diagonally)
• 1 inch ginger (finely chopped)
• 3 cloves garlic (thinly sliced)
• 1 stalk shredded scallion (white part only for garnishing)
• 1 teaspoon corn starch
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
• Sauce:
• 2 teaspoons oyster sauce
• 2 tablespoons sweet soy sauce (ABC Kecap Manis)
• 1/2 teaspoon dark soy sauce
• 3 dashes white pepper powder
• 1/8 teaspoon sesame oil
• 1/4 teaspoon Maggi seasoning
• Salt and sugar to taste

Preparation

Step 1

Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.
Serve hot.