Mongolian Beef

Ingredients:
½ lb beef tenderloin (thinly sliced)
2 tb cooking oil
2 stalks leeks/scallion (sliced diagonally)
1 inch ginger (finely chopped)
3 cloves garlic (thinly sliced)

Marinade:
1 ts corn starch
1 ts soy sauce
1 tb water
1 ts Chinese cooking wine (rice wine or Shaoxing wine)

Sauce:
2 ts oyster sauce
2 tb soy sauce
½ ts dark soy sauce
3 dashes white pepper powder
¼ ts sesame oil
¼ ts Maggi seasoning
1 tb sugar or to taste
Salt to taste

Method:
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/scallions into the wok. Do a few quick stirs, add salt to taste, dish out and serve hot.

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