Sunday, June 6, 2010

No Takeout? No Problem!...Mongolian Beef

This Mongolian beef recipe is very close to the taste of PF Chang’s, except that  leeks are substituted for scallions. If you are not a fan of leeks, or can’t get them where you live, scallions work, too.

If you have a yen for Chinese after a weekend of bbq and no decent takeouts are to be found where you live, try this easy and quick recipe.  Maggi sauce, which is found everywhere nowadays, is used by Chinese chefs for a very authentic taste.  It  is wonderful as an addition to soups and stews so it won't go to waste.


8 oz beef tenderloin (thinly sliced)

2 tablespoons cooking oil

2 stalks leeks (sliced diagonally) or leeks

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)


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


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.

Adapted from The Essence of Shangri-La via

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