Ready in 45 minutes
Mongolian beef is probably one of the most popular beef dishes in the United States and is found in many, many Chinese restaurants.
Although leeks are commonly in authentic asian dishes due to their hardiness, most of the ingrediants used nor preparation applied resembles traditional Mongolian cuisine. Thus, Mongolian beef is not a traditional Mongolian dish. I am personally not sure about the origins of the dish but according to Wikipedia, Mongolian beef is a Chinese-American creation. Either way, it's one of my favorites and I was pleased with the outcome of this recipe!
Slice the beef across the grain into thin slices. Add dark soy sauce, wine or sherry, sesame oil, and cornstarch, adding the cornstarch last. Marinate the beef for 30 minutes.
Mix Sauce ingredients together and set aside.*If using Hoison sauce thin mixture with a little water, about 2 teaspoons.
Heat up a wok with 2 tablespoons of oil and stir-fry the marinated beef until are half-done. Dish out and set aside.
Heat up another 2 tablespoons of oil and saute the garlic and ginger until aromatic.
Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks/scallions into the wok. Do a few quick stirs, add salt to taste, dish out and serve hot over rice..
You need not use leeks at all if you don't like them.
~Maggi seasoning is a liquid vegetable based seasoning. It is most commonly used in soups and sauces and gravies for added flavor. You can find it in the Asian/Mexican section of most supermarkets.
~Kecap manis (pronounced like "ketchup") is a ubiquitous ingredient in Indonesian cooking. If you are unable to find it at your local Asian market you can just use soy sauce (make sure the sugar you use for this recipe is brown!), or you can use Hoisin sauce and thin the sauce as directed, making sure to use regular sugar.