"This is a fast moving dish in any Chinese restaurant. I think that’s not for its saucy aromatic taste but for its given exotic name "Mongolian beef". The name or its cooking method non native to Mongolia itself, but this dish is heavily promote by food outlets with those credentials. This is a surprisingly easy dish to cook, so give a try you’ll love it."
500 Grams Beef (thinly sliced)
2 Teaspoon Cornstarch
1 Tablespoon Cold water
4 Tablespoon Oil
5 Clove Garlic (minced)
4 Thin slice(s) Ginger (minced)
3 Medium Stalk leeks (scallion or spring onion, cut into pieces)
1 Teaspoon Ground pepper
2 Teaspoon Vinegar
1 Teaspoon Salt
for the sauce
4 Tablespoon Light soya sauce
1 Tablespoon Dark soy sauce
4 Tablespoon Oyster sauce
2 Tablespoon Sugar
1/4 Teaspoon Salt
2 Teaspoon Peanut oil
1 Teaspoon Sesame oil
In a large bowl mix water and cornstarch stir well at the same time add thinly sliced beef, ground pepper, salt and vinegar in to the bowl and mix well all together. Set aside about 15 minutes.
Heat 2 table spoons of oil in a sauce pan, when oil is hot add beef into the sauce pan and fry both side about 8 minutes.
Transfer the beef into a another bowl & set a side. Heat up half of oil, once it hot add minced garlic and ginger into the sauce pan & saute for about 2 minutes.
Meanwhile in a another bowl mix light soy sauce, dark soy sauce, oyster sauce, salt and sugar, sesame oil, Peanut oil together & stir well.
Transfer the beef back to the sauce pan & pour all the sauce over the beef. Cook it for about 10 minutes until beef are tender and sauce get thicker.
Turn of the heat and add stalk leeks into the sauce pan mix all well together. Remove from the heat & serve hot.