The Mongolian Beef My Dad's Made 100,000 Times

Name: The Mongolian Beef My Dad's Made 100,000 Times
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese-style stir-fry
Ingredients: 310 g beef (sirloin or flank, thinly sliced); 1 tsp baking soda; 1 tbsp cornflour; 30 ml water; 15 ml oyster sauce; 5 ml soy sauce; 5 ml tamari; ¼ tsp white pepper; 15 ml oil; 1 tbsp cornflour; 1 pc onion; 5 pc spring onions; 2 clove garlic; ½ pc red bell pepper; ½ pc green bell pepper; 4 pc dried chilli; 15 ml oyster sauce; 15 ml soy sauce; 2½ tsp tamari; ½ tsp chilli sauce; 1 tsp caster sugar; 15 ml cooking wine; 15 ml sesame oil; 30 ml oil; 15 ml oil

Quick, high-heat Mongolian-style beef stir-fry with a soy/oyster/chilli sauce and crisp vegetables.

20 min 343 kcal/serving serves 4

343kcal20gprotein15gcarbs23gfat

Daddy LauView the original on madewithlau.com More from Daddy Lau on Mello

🥩beef (sirloin or flank, thinly sliced)

🧁baking soda

🌾cornflour

💧water

🦪oyster sauce

🥢soy sauce

🥢tamari

🧂white pepper

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About Chiu Kwong Lau

Cantonese home chef and patriarch behind Made With Lau

Chiu Kwong Lau, known to viewers as Baba, is a retired professional Cantonese chef whose decades of restaurant experience form the backbone of Made With Lau, the family-run cooking project he stars in alongside his children Sarah and Simon Lau. The channel and website are built around his repertoire of Cantonese and Toishanese home cooking, recipes he cooked professionally and later taught his own family.

His cooking centers on traditional Cantonese and Toishanese technique: proper wok heat, quick stir-frying, and clear, balanced seasoning built from soy sauce, ginger, scallion, and rendered fat rather than heavy spicing. Dishes tend to be dictated by what a working Chinese restaurant kitchen would actually produce, with attention to knife work, timing, and texture, and the recipes are presented with an emphasis on technique explained clearly enough for home cooks to reproduce.

25 recipes on Mello, imported from madewithlau.com, mostly Chinese and Chinese-American.