Mongolian Beef
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
1 pan
- Serves:
- 2
ingredients
- 8 ounces beef tenderloin (thinly sliced)
- 2 tablespoons cooking oil
- 2 stalks leeks (sliced diagonally, scallions can be substituted)
- 1 inch ginger (finely chopped)
- 3 garlic cloves (thinly sliced)
- 1 stalk shredded scallion (white part only for garnishing)
-
Marinate
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 teaspoon Chinese 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
directions
- 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.
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