Mongolian Beef

• 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)
• 12 teaspoon dark soy sauce
• 3 dashes white pepper powder
• 18 teaspoon sesame oil
• 14 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.

beef tenderloin, cooking oil, stalks leeks, ginger, garlic, scallion, cornstarch, soy sauce, water, chinese wine, oyster sauce, sweet soy sauce, soy sauce, white pepper, sesame oil, maggi seasoning, salt

Taken from www.food.com/recipe/mongolian-beef-368684 (may not work)