If you are craving a dish that delivers bold flavors with simplicity and speed, this Chinese Beef and Onion Stir-Fry Recipe will quickly become a favorite in your kitchen. Tender strips of beef marry beautifully with sweet caramelized onions, all coated in a savory, umami-packed sauce that’s just bursting with personality. It’s a comforting yet refreshing stir-fry that’s as satisfying for weeknights as it is impressive for casual gatherings. With every bite, you’ll experience the perfect balance of textures and tastes that only a thoughtful stir-fry can offer.
Ingredients You’ll Need
Every ingredient in this recipe is essential and brings its own magic to the dish. From the tender beef slices to the aromatic ginger and garlic, each element plays a vital role in building layers of rich flavor and delightful texture.
- 1 lb flank steak or sirloin, thinly sliced against the grain: Choosing lean cuts and slicing against the grain ensures your beef stays tender and easy to chew.
- 1 tablespoon cornstarch: This helps to tenderize the beef and gives the sauce a silky, glossy finish.
- 2 tablespoons soy sauce (divided): A fundamental seasoning that adds salty depth and richness to both the beef and the sauce.
- 1 tablespoon oyster sauce: Brings a savory umami boost that’s signature to Chinese stir-fry dishes.
- 1 tablespoon hoisin sauce (optional): Adds a touch of sweetness and complexity if you want an extra dimension of flavor.
- 1 tablespoon Shaoxing wine or dry sherry (optional): This elevates the dish with a subtle aromatic note that’s classic in Chinese cooking.
- 1 tablespoon sesame oil: Introduces a nutty glow and fragrant finish that lingers beautifully.
- 2 tablespoons vegetable oil (for stir-frying): Perfect for high-heat cooking without overpowering flavors.
- 1 large onion, sliced into wedges: Slowly caramelized to add sweetness and softness, balancing the savory beef.
- 2–3 green onions, cut into 2-inch pieces: Adds freshness and a pop of green color right before serving.
- 2 cloves garlic, minced: Infuses the dish with a sharp, aromatic punch.
- ½ teaspoon grated fresh ginger: Adds zing and warmth for a perfect flavor lift.
- Salt and black pepper to taste: To enhance and balance all the ingredients.
How to Make Chinese Beef and Onion Stir-Fry Recipe
Step 1: Marinate the Beef
Start by tossing the thinly sliced beef with cornstarch and one tablespoon of soy sauce. This marinade softens the meat while laying the groundwork for that irresistibly velvety coating we all love. Let it rest for about 10 to 15 minutes, giving the flavors a little time to mingle.
Step 2: Prepare the Sauce Mix
While the beef marinates, whisk together the remaining soy sauce, oyster sauce, hoisin sauce if you’re using it, sesame oil, and Shaoxing wine. This sauce is the heart of the stir-fry, packed full of umami and subtle sweetness that ties everything together beautifully.
Step 3: Stir-Fry the Beef
Heat one tablespoon of vegetable oil in a wok or large skillet on high heat. Quickly toss in your marinated beef and stir-fry for just 2 to 3 minutes. Keep an eye on the beef—it should brown nicely but not cook through completely at this stage. Once browned, transfer it to a plate to rest.
Step 4: Cook the Onions, Garlic, and Ginger
Add the remaining oil to your wok, then throw in the onions. Stir-fry for 2 to 3 minutes until they start to soften and caramelize, unlocking their natural sweetness. Add the minced garlic and grated ginger, stirring everything together for another 30 seconds for that fragrant burst.
Step 5: Combine and Finish Cooking
Return the beef to the wok and pour your pre-mixed sauce over the top. Toss everything to coat evenly, and stir-fry for another 1 to 2 minutes until the beef is fully cooked and the sauce thickens slightly with that perfect, glossy sheen.
Step 6: Add Green Onions and Serve
Finish by tossing in the green onions, stirring quickly to maintain their crispness and vibrant color. Remove from heat, and your irresistible Chinese Beef and Onion Stir-Fry Recipe is ready to be enjoyed!
How to Serve Chinese Beef and Onion Stir-Fry Recipe
Garnishes
A sprinkle of toasted sesame seeds adds a lovely crunch and enhances the nutty aroma of the sesame oil. For a hint of fresh brightness, chopped cilantro or extra sliced green onions work wonders too.
Side Dishes
This stir-fry is fabulous served over fluffy steamed white rice or alongside simple egg noodles to soak up that wonderful sauce. If you want to add color and nutrition, steamed broccoli or snap peas make fantastic companions.
Creative Ways to Present
Serve this Chinese Beef and Onion Stir-Fry Recipe in a sizzling hot wok right at the table for that authentic restaurant feel. Alternatively, wrap the stir-fry in lettuce cups for a fun finger-food twist, or use it as a flavorful filling for bao buns or spring rolls.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. The beef and onions maintain their flavor for up to three days, perfect for quick lunches or dinners that need a fast fix.
Freezing
This dish freezes well if you want to plan ahead. Store portions in freezer-safe containers or bags, and it will keep for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This helps revive the sauce’s texture and keeps the beef tender and juicy.
FAQs
Can I use other cuts of beef for this recipe?
Yes! While flank steak or sirloin are preferred for their tenderness and quick cooking, you can use other lean cuts like ribeye or skirt steak. Just make sure to slice thinly against the grain to keep the beef tender.
Is it necessary to use Shaoxing wine?
No, it’s optional but highly recommended. Shaoxing wine adds a wonderful depth and aroma, but dry sherry or even a splash of broth can substitute if you don’t have it on hand.
Can I add vegetables to the stir-fry?
Absolutely! Feel free to toss in bell peppers, snow peas, or mushrooms to add color and nutrition. Just stir-fry them with the onions before adding the beef back in.
How spicy is this dish?
The recipe as written is mild and perfect for most tastes. If you like a kick, add some crushed red pepper flakes or a splash of chili oil during cooking.
What can I serve instead of rice?
Noodles are a fantastic alternative to rice—try egg noodles, soba, or even cauliflower rice for a low-carb option. The sauce clings beautifully to noodles, making every bite deliciously saucy.
Final Thoughts
There is something wonderfully comforting about a stir-fry that comes together quickly yet tastes like you’ve spent hours crafting it. This Chinese Beef and Onion Stir-Fry Recipe fits that bill perfectly, making it a versatile and delicious go-to whenever you need a satisfying meal on the table fast. Don’t hesitate to try it out and add your own twists—you’re sure to wow yourself and anyone lucky enough to share it with you.
Print
Chinese Beef and Onion Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Beef and Onion Stir-Fry is a quick and flavorful dish featuring tender strips of beef cooked with sweet onions and a savory sauce blend. Perfect for a fast weeknight dinner, it combines the rich flavors of soy, oyster, and hoisin sauces with the aromatic punch of garlic and ginger, served best over steamed rice or noodles.
Ingredients
Beef and Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce (divided)
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 tablespoon sesame oil
Vegetables and Aromatics
- 1 large onion, sliced into wedges
- 2–3 green onions, cut into 2-inch pieces
- 2 cloves garlic, minced
- ½ teaspoon grated fresh ginger
Oils and Seasoning
- 2 tablespoons vegetable oil (for stir-frying)
- Salt and black pepper to taste
Instructions
- Marinate the Beef: In a bowl, toss the thinly sliced beef with cornstarch and 1 tablespoon of soy sauce. Let it marinate for 10 to 15 minutes to tenderize and develop flavor while you prepare other ingredients.
- Prepare the Sauce: In a small bowl, combine the remaining 1 tablespoon of soy sauce, oyster sauce, hoisin sauce if using, sesame oil, and Shaoxing wine or dry sherry. Set this savory sauce mixture aside for later use.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until browned but not fully cooked through. Remove the beef from the wok and transfer it to a plate.
- Stir-Fry Onions and Aromatics: Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the onion wedges for 2 to 3 minutes until they soften and start to caramelize. Add the minced garlic and grated ginger, continuing to stir-fry for another 30 seconds to release their flavors.
- Add Beef and Sauce: Return the partially cooked beef to the wok. Pour in the prepared sauce mixture. Toss everything together and stir-fry for another 1 to 2 minutes until the beef is fully cooked and the sauce thickens slightly.
- Finish with Green Onions: Add the green onion pieces, toss quickly just to combine, then remove the wok from heat.
- Serve: Serve the beef and onion stir-fry hot alongside steamed white rice or your favorite noodles for a complete meal.
Notes
- For the most tender beef, ensure to slice it thinly against the grain and marinate with cornstarch.
- Add colorful vegetables like bell peppers or snow peas to enhance nutrition and texture.
- Adjust soy sauce amounts to taste, especially if using particularly salty oyster sauce.
