8 oz 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 green onions (white part only for garnishing)
Marinate: 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 and sugar to taste
Method: Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
Heat up another 1 tablespoon 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 into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded green onions.