Mongolian Beef Rice Recipe

• 2 cups long-grain Rice
• 8 oz Beef Tenderloin (thinly sliced)
• 3 tbsp Cooking Oil
• 2 stalks Leeks (sliced diagonally)
• 1 inch Ginger (finely chopped)
• 3 cloves Garlic (thinly sliced)
• 1 stalk shredded Scallion (white part)
• Salt (to taste)
  
  To Marinate:
• 1 tsp Cornstarch
• 1 tsp Soy Sauce
• 1 tbsp Water
• 1 tsp Chinese Cooking Wine
  
  For Sauce:
• 2 tsp Oyster Sauce
• 2 tbsp Sweet Soy Sauce
• 1/2 tsp Dark Soy Sauce
• 3 dashes White Pepper Powder
• 1/8 tsp Sesame Oil
• 1/4 tsp Maggi Seasoning
• Salt and Sugar (to taste)

• Combine meat with cornstarch, soy sauce, water, and Chinese cooking wine in a bowl. Keep it for 30 minutes to marinate.
• In the meanwhile, cook rice, with 3 cups of water, 1 tbsp salt and 1 tbsp oil until about tender. Keep aside, half covered.
• Heat 1 tbsp oil in a pan and stir fry the marinated beef until they half-cooked. Remove the meat from the pan and keep aside.
• Add the remaining oil and fry garlic and ginger until aromatic.
• Combine all the ingredients to make the oyster sauce mixture.
• Add beef, marinated sauce, and prepared oyster sauce. Stir fry until beef starts cooking.
• Add leeks and stir frequently.
• Add rice, mix gently, and cover to blend the aroma uniformly.
• Add salt and sugar to taste. Stir.
• Remove from heat and garnish with shredded scallions.
• Serve hot.