Beef with Leeks in Aromatic Mongolian Sauce
Main Courses | Pan-Asian cuisine
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Beef with Leeks in Aromatic Mongolian Sauce
Ingredients
- Leek - 1 piece
- Scallions - 1 stalk
- Peanut Butter - 2 tablespoons
- Veal Tenderloin - 12.3 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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