Beef with Leeks in Aromatic Mongolian Sauce
Main Courses • Pan-Asian
Description
Beef with Leeks in Aromatic Mongolian Sauce
Ingredients
- Leek 1 piece
- Scallions 1 stalk
- Peanut Butter 2 tablespoons
- Veal Tenderloin 10 oz
- Soy Sauce 4 tablespoons
- Grated Ginger Root 1 piece
- Corn Starch 1 teaspoon
- Sugar 1 tablespoon
- Chili jam 2 teaspoons
- Black Bean Paste 2 teaspoons
- Chinese Black Rice Vinegar 2 teaspoons
- Sesame Oil ½ teaspoon
- Oyster Mushrooms 1 teaspoon
Step-by-Step Guide
Step 1
For the sauce, mix 2 tablespoons of soy sauce, sugar, black bean sauce, chili sauce, vinegar, oyster sauce, and sesame oil in a bowl.
Step 2
In a bowl, mix 2 tablespoons of soy sauce, grated ginger, and cornstarch. Add the sliced beef, mix well, and let it marinate for 30 minutes.
Step 3
Heat a wok over high heat. Add the peanut oil and spread it across the surface.
Step 4
Stir-fry the beef for 2-3 minutes until the pieces are still pink inside. Add the thinly sliced leek and stir-fry for 30 seconds. Pour in the sauce and mix well. Cook for another 1-2 minutes until the beef is cooked through.
Step 5
Remove from heat and serve with boiled rice or noodles, garnished with green onion.
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