Mongolian Beef

Prep Time: 45 Minutes

Cook Time: 5 Minutes

Ready In: 50 Minutes

Servings: 6

This Mongolian Beef tastes very close to PF's Chang. I usually make this when I want some of their Mongolian Beef but I am tight on money. I hope you will enjoy it as much as I do. It is a very quick and easy dish. Preparation time includes marinate time.

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)

1 teaspoon cornstarch

1 teaspoon soy sauce

1 tablespoon water

1 teaspoon chinese wine (rice wine or shaoxing wine)

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:

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.

By RecipeOfHealth.com