Mongolian Beef
- 8 oz beef tenderloin (thinly sliced)
- 2 tablespoons cooking oil
- 2 stalks leeks/scallion (sliced diagonally)
- 1 inch ginger (finely chopped)
- 3 cloves garlic (thinly sliced)
- 1 teaspoon corn starch
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes white pepper powder
- 1/4 teaspoon sesame oil
- 1/4 teaspoon Maggi seasoning
- 1 tablespoon sugar or to taste
- Salt to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (3 cloves)
- Ginger (1 inch)
- Leeks/scallion (2 stalks)
- Meat
- Beef tenderloin (8 oz)
- Condiments
- Oyster sauce (2 teaspoons)
Soy sauce (7 teaspoon)- Soy sauce, dark (1/2 teaspoon)
- Cooking & Baking
- Cooking oil (2 tablespoons)
- Corn starch (1 teaspoon)
- Maggi seasoning (1/4 teaspoon)
- Salt (1)
- Sesame oil (1/4 teaspoon)
- Sugar or (1 tablespoon)
- White pepper, powder (3 dashes)
- Drinks
- Water (1 tablespoon)
- Beer, Wine & Liquor
- Chinese cooking wine (1 teaspoon)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published September 23, 2008 (4 years ago).
23 people saved this recipe.
