I have to admit that this is the only Mongolian dish that I make and other than Mongolian grill, I don’t know much about the cuisine.  Eventually, I’ll cook my way through more Mongolian food, I’m sure.  I like the sauce of this beef dish because it has a subtle sweetness to it that differs from other Chinese beef dishes.

Mongolian Beef Recipe

adapted from Rasa Malaysia food blog

1 lb (approximately) tender cut of beef thinly sliced against the grain (ie. tenderloin, sirloin, prime rib)
3 tablespoons cooking oil
1 to 2 thin stalks leeks, white part and tender green parts only, sliced thinly on a diagonal (Note:  I’ve also made this with one diced medium onion instead.  It tastes just as good but the leeks have a slightly different texture.)
2 thin slices ginger cut into thin strips
3 cloves garlic finely minced
1 green onion sliced thinly (optional for garnish)

for marinade:

2 teaspoons corn starch
2 teaspoons soy sauce
2 teaspoons shaoxing wine

for sauce:

1 teaspoon oyster sauce
1 tablespoon sweet soy sauce (called Kecap Manis, the best brand is ABC)
1/2 teaspoon dark soy sauce
black pepper to taste
1/2 teaspoon sesame oil

Marinate the beef slices with the seasonings for at least 30 minutes.  Meanwhile, combine the ingredients for the sauce and set aside.  Heat up a wok over high heat.  When the wok is very hot, but not burning dry, add 2 tablespoons of oil.  Then add the meat and stir fry frequently until it is half cooked, approximately 2 to 3 minutes.  Do not overcook.  Dish out and set aside.

Heat up another tablespoon of oil over high heat and add the leeks.  Stir fry frequently until soft, about 2 to 3 minutes.   Add the garlic and ginger and stir fry until aromatic, approximately 45 seconds to 1 minute.  Do not let the garlic burn.  Add the beef back into the wok and then add the sauce.  Continue to stir fry until the beef slices are almost done, approximately 1 minute.  Do not overcook.  Garnish with the green onions (optional).  Serve hot with rice.