Beef with leeks in a fragrant sauce, Mongolian style
4 servings
20 minutes
Beef with leeks in aromatic Mongolian sauce is a refined dish of Pan-Asian cuisine that combines the rich flavor of beef with delicate spicy notes of ginger, soy sauce, and spices. The Mongolian cooking style involves quick frying of the meat in a wok, preserving its juiciness and adding a crispy texture. Leeks add freshness and a slight sweetness, while the spicy sauce made from bean, oyster, and chili sauces provides richness and depth of flavor. The dish pairs wonderfully with rice or noodles, creating a harmony of textures and aromas. This recipe is a find for lovers of Asian cuisine who wish to immerse themselves in the atmosphere of traditional Mongolian flavors rich in spices and the warmth of an open fire.
1
For the sauce, mix 2 tablespoons of soy sauce, sugar, bean sauce, chili sauce, vinegar, oyster sauce, and sesame oil in a bowl.
- Soy sauce: 4 tablespoons
- Sugar: 1 tablespoon
- Black bean sauce: 2 teaspoons
- Chili sauce: 2 teaspoons
- Chinkiang (Chinese black) vinegar: 2 teaspoons
- Oyster sauce: 1 teaspoon
- Sesame oil: 0.5 teaspoon
2
In a bowl, mix 2 tablespoons of soy sauce, grated ginger, and starch. Add the sliced meat, mix, and let it sit for 30 minutes.
- Soy sauce: 4 tablespoons
- Ginger root: 1 piece
- Cornstarch: 1 teaspoon
- Beef tenderloin: 350 g
3
Heat the wok over high heat. Add peanut oil and spread it over the surface.
- Peanut oil: 2 tablespoons
4
Sear the meat for 2-3 minutes until the inside pieces remain pink. Add thinly sliced leek and sauté for 30 seconds. Pour in the sauce and mix well. Cook for another 1-2 minutes until the meat is done.
- Beef tenderloin: 350 g
- Leek: 1 piece
5
Remove from heat and serve with boiled rice or noodles, sprinkled with green onions.
- Spring onion: 1 stem