Mongolian Beef Recipe

Name: Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ½ teaspoon dark soy sauce; 3 dashes white pepper powder; ⅛ teaspoon sesame oil; ¼ teaspoon maggi seasoning; salt and sugar

Servings: persons

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)
½ teaspoon dark soy sauce
3 dashes white pepper powder
⅛ teaspoon sesame oil
¼ teaspoon maggi seasoning
salt and sugar

1
Marinate the beef slices with the seasonings for 30 minutes.
2
Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done.
3
Dish out and set aside.
4
Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic.
5
Add the beef back into the wok and then the sauce.
6
Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok.
7
Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.
8
Serve hot.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounces beef tenderloin (thinly sliced), 2 tablespoons cooking oil, 2 stalks leeks (sliced diagonally, scallions can be substituted), 1 inch ginger (finely chopped), and more.

Yes, Mongolian Beef falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Beef

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