Mongolian Beef with Onions (Stir-Fried in Bottled Mongolian Sauce)

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  COOK TIME

  Prep 15m • Cook 7m

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  VIEWS

  440

1. 150 g (5.3 oz) flank steak or sirloin

   sliced thin across the grain

2. 1 tbsp + ⅓ cup (15 ml + 80 ml) cold water

   1 tbsp for marinade and ⅓ cup for sauce

3. ¼ tsp baking soda

4. 1½ tsp (≈6 g) cornstarch

   1 tsp for marinade and ½ tsp (≈2 g) for sauce

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5. 2 tbsp (30 ml) neutral oil

   1 tbsp for marinade and 1 tbsp for cooking

6. 1 medium yellow onion

   ～200 g, halved and cut into ½ cm strips

7. 2 tbsp (30 ml) bottled Mongolian sauce

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8. 1 tbsp (15 ml) soy sauce

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9. ½ tbsp (7.5 ml) oyster sauce

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10. ½ tbsp (7.5 ml) sesame oil

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11. ⅓ tsp sugar

12. ⅓ tsp white pepper

    or black pepper if you have it

13. ½ tsp dark soy sauce

    optional, for deeper color

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1. Step 1: Get the beef ready

   Slice the beef paper-thin—about the thickness of a credit card—and make sure you’re cutting across the grain (that’s the key to tender bites!). Toss it in a bowl with 1 tbsp water and ¼ tsp baking soda, then gently massage with your fingers for 20–30 seconds. You’ll feel it turn slightly sticky—that’s perfect. Sprinkle over 1 tsp cornstarch and mix until every slice is lightly coated, then stir in 1 tbsp neutral oil to keep everything from sticking later. Let it sit at room temp for 30 minutes, or cover and stash it in the fridge overnight if you’re prepping ahead.

   

2. Step 2: Chop onion, mix sauce

   While the beef marinates, slice the onion. In a small bowl, whisk together everything for the sauce: 2 tbsp bottled Mongolian sauce, 1 tbsp soy sauce, ½ tbsp oyster sauce, ½ tbsp sesame oil, ½ tsp cornstarch, ⅓ tsp sugar, ⅓ tsp white pepper (or black), ⅓ cup water, and—optional but nice—½ tsp dark soy sauce for color. Mix until smooth; it should look slightly milky and pour easily. Set aside.

   

3. Step 3: Sear the beef with a hint of onion

   Heat a large skillet or wok over medium-high until hot—you’ll feel strong heat if you hover your palm about 6 inches above.Add 1 tbsp oil and swirl to coat. Toss in about ¼ of the sliced onion (just a small handful) and stir 15–20 seconds until fragrant.Spread the marinated beef in a single layer. Don’t stir right away—let it sear undisturbed for 45 seconds to develop light browning.Then flip and stir-fry another 45–60 seconds until just pink inside. Transfer everything to a plate.

   

4. Step 4: Cook remaining onion and sauce

   Add the rest of the onion to the same pan. Stir-fry 30 seconds until softened but still crisp.Push everything to one side, pour the sauce into the empty space, and let it bubble untouched for 20–30 seconds until thickened and glossy.

   

5. Step 5: Mix, heat through, and serve

   Stir everything together—beef, onions, and sauce—and toss gently for 20–30 seconds just until evenly coated and heated through.

   

1. No Mongolian sauce? Use 1 tbsp soy sauce + 1 tbsp hoisin + ½ tsp vinegar instead.

2. The cornstarch in the marinade is key—it protects the beef from drying out during high-heat stir-frying.

3. Don’t skip the baking soda—it’s the secret to tender beef in American-Chinese stir-fries. Just ¼ tsp is enough; any more will taste soapy.

4. If your sauce thickens too fast, splash in a teaspoon of water. Cornstarch can go from glossy to gluey in seconds.

5. Taste before salting! Both soy sauce and oyster sauce are already salty—most people don’t need extra.

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