Beef-Onion Stir-Fry

The Beef

• 1 lb. flank, skirt, or hanger steak
• 0.25 tsp. baking soda
• 1 tsp. cornstarch
• 1 tsp. oil
• 1 tsp. oyster sauce
• 1 Tbsp. water

• 1 Tbsp. soy sauce
• 2 tsp. ketchup
• 2 tsp. oyster sauce
• 0.25 tsp. sugar
• 0.25 tsp. sesame oil
• 0.25 cup water
• 2 Tbsp. oil
• 3 small onions

Thinly slice the beef against the grain.

In a small bowl, add the steak, baking soda, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes.

In another bowl, combine the cornstarch with a little water and the oyster sauce. Rinse the beef under cold, running water until all the baking soda is gone, then add it to the liquid.

Meanwhile, in a small bowl, combine the soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water and set this aside.

Heat a wok over high heat until smoking. Add 1 Tbsp. of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds until browned. Stir-fry for an additional 15–30 seconds, until about 75% cooked. Remove the beef from the wok and set it aside.

Add another Tbsp. of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.

Add the prepared sauce to the wok and bring it to a simmer. Simmer for 15 seconds and then stir in the beef and onions for another 30 seconds. Serve over rice.