Skill required: Beginner
8 ounces beef tenderloin, thinly sliced
2 tablespoons cooking oil
2 stalks leeks, sliced diagonally
1 inch ginger, finely chopped
3 cloves garlic, thinly sliced
1 stalk shredded scallion (white part only for garnishing)
Marinade:
1 teaspoon corn starch
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
Sauce:
2 teaspoons oyster sauce
2 tablespoons sweet soy sauce
1/2 teaspoon dark soy sauce
3 dashes white pepper powder
1/8 teaspoon sesame oil
1/4 teaspoon Maggi seasoning
Salt & sugar to taste
1. Marinate the beef slices with the seasonings for 30 minutes.
2. Heat a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
3. Heat another 1 tablespoon of oil and saute the garlic and ginger until aromatic.
4. Add the beef back into the wok and then the sauce.
5. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok.
6. Do a few quick stirs; add salt and sugar to taste, dish out and garnish with the shredded scallions. Serve hot.
Yield: 2 servings. Recipe is easily doubled, tripled, etc.
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