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Mongolian Beef


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  • 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



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.

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