Mongolian Beef

Mongolian beef is probably one of the most popular beef dishes in the United States, perhaps right after beef and broccoli. Mongolian beef is not a traditional Mongolian dish, rather a Chinese-American creation. However, the Shang Palace Cookbook (Shang Palace is the signature Chinese restaurant at Shangri-La Hotels) does feature it.

Yield:

Serves 2-4

Ingredients

1. 8 oz beef tenderloin (thinly sliced)
2. 2 tablespoons cooking oil
3. 2 stalks leeks (sliced diagonally)
4. 1 inch ginger (finely chopped)
5. 3 cloves garlic (thinly sliced)
6. 1 stalk shredded scallion (white part only for garnishing)
7. .
8. For the marinade:
9. ===============
10. 1 teaspoon corn starch
11. 1 teaspoon soy sauce
12. 1 tablespoon water
13. 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
14. .
15. For the sauce:
16. ===============
17. 2 teaspoons oyster sauce
18. 2 tablespoons sweet soy sauce (ABC Kecap Manis)
19. 1/2 teaspoon dark soy sauce
20. 3 dashes white pepper powder
21. 1/8 teaspoon sesame oil
22. 1/4 teaspoon Maggi seasoning
23. Salt and sugar to taste

Directions

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.
2. 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.
3. Serve hot.

Notes