Get ready to fall in love with the simple yet irresistible flavors of Chinese Beef and Onion Stir Fry! This classic dish is all about tender slices of beef mingling with sweet, savory onions in a glossy, umami-rich sauce that practically begs to be piled over a steaming bowl of rice. With quick prep, familiar ingredients, and that unmistakable aroma of homey comfort, it’s no wonder this recipe is a weeknight favorite in so many kitchens. Whether you’re a takeout enthusiast or a home cook eager to expand your repertoire, Chinese Beef and Onion Stir Fry delivers spectacular taste in under half an hour.
Ingredients You’ll Need
What I love most about the ingredients list is how each staple brings a unique note to the plate, working together in perfect harmony. Every component in this Chinese Beef and Onion Stir Fry is there for a reason, so let’s break down the essentials and what makes them shine.
- Flank steak: Thin slices promise unbeatable tenderness and soak up the marinade beautifully.
- Soy sauce: The backbone of our savory sauce, delivering essential umami and depth.
- Oyster sauce: Adds a hit of sweetness and complexity you can’t get from soy sauce alone.
- Shaoxing wine (or dry sherry): Brings a gentle fragrance, uplifting the beef’s natural flavors.
- Cornstarch: Helps the sauce cling to every strand of beef, creating that signature silky finish.
- Baking soda: Softens the beef fibers for ultimate bite-through tenderness—just a touch goes a long way!
- Vegetable oil: Neutral in taste, perfect for high-heat stir-frying and keeping everything moving in the pan.
- Yellow onions: Sliced for maximum surface area, they bring sweetness and beautiful caramelization.
- Garlic: A little bit of aromatic punch in every bite—don’t skip it!
- Sugar: Rounds out the sharpness and amplifies the sweet notes of the onions.
- Beef broth (or water): Lends a little moisture while helping to develop a flavorful sauce.
- Sesame oil: Just a drizzle at the end for that famous nutty aroma every stir fry deserves.
- Black pepper: Freshly ground is best for a subtle, warming kick.
- Green onions (optional): A final flourish, lending freshness and a pop of color.
How to Make Chinese Beef and Onion Stir Fry
Step 1: Marinate the Beef
Start by combining your sliced flank steak with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and baking soda in a medium bowl. Give it a thorough mix, making sure every piece of beef gets evenly coated. Let the beef marinate for at least 20 minutes—this quick soak not only infuses tons of flavor, but also guarantees that signature velvety texture that makes Chinese Beef and Onion Stir Fry so addictive.
Step 2: Sear the Beef
Crank the heat on your largest wok or skillet and swirl in 1 tablespoon of oil. Once it’s shimmering hot, add the marinated beef in a single layer. Resist the urge to stir right away—let it sear undisturbed for a minute or two so you get those juicy, caramelized edges. Then stir-fry briskly until just cooked through and transfer to a plate. This method keeps the beef tender and full of savory flavor.
Step 3: Stir Fry the Onions and Garlic
In the same pan, add the remaining tablespoon of oil and toss in your sliced onions. Cook for 2–3 minutes, tossing occasionally, until the onions are just starting to soften and turn golden. Next, scatter in the garlic and stir-fry for 30 seconds. These aromatics are what give Chinese Beef and Onion Stir Fry its signature depth and high notes.
Step 4: Bring It All Together
Return the cooked beef and its juices to the pan, then sprinkle in the sugar and pour in the beef broth. Stir everything together vigorously for another 1–2 minutes, letting the sauce bubble up and thicken, enveloping every scrap of beef and onion in glossy, flavorful goodness. Finish things off with a drizzle of sesame oil and a generous crank of black pepper.
Step 5: Garnish and Serve
Now, for the fun part! Transfer your Chinese Beef and Onion Stir Fry to a serving dish and scatter chopped green onions on top for a hit of color and crunch. This dish is best enjoyed piping hot, straight from the wok to the dinner table.
How to Serve Chinese Beef and Onion Stir Fry
Garnishes
A shower of crisp green onions or even a handful of toasted sesame seeds can elevate your presentation, adding both freshness and visual appeal. If you like a little heat, a sprinkle of chili flakes or a drizzle of chili oil makes your Chinese Beef and Onion Stir Fry extra memorable.
Side Dishes
You can’t go wrong with fluffy steamed jasmine rice to soak up that glorious sauce—it’s traditional for a reason! Steamed broccoli, sautéed bok choy, or even some quick cucumber salad serve as cool, crisp counterpoints to the rich beef and onions. These sides will turn your Chinese Beef and Onion Stir Fry into a complete meal that satisfies every craving.
Creative Ways to Present
While piling everything onto a big platter is never a bad idea, consider serving individual bowls topped with extra garnish for a zhuzhed-up look. For a modern twist, roll the stir fry into crisp lettuce leaves as savory wraps, or spoon onto warm flatbreads for an East-meets-West moment. However you plate it, Chinese Beef and Onion Stir Fry always wows.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let your stir fry cool to room temperature before sealing it in an airtight container. Stored in the refrigerator, Chinese Beef and Onion Stir Fry will stay fresh and tasty for up to 3 days without losing its texture.
Freezing
For longer storage, freeze your beef and onion stir fry in portions in freezer-safe containers or zip-top bags. Remember to squeeze out excess air to prevent freezer burn. The flavor holds up nicely for up to 2 months, though the onions may soften a bit after reheating.
Reheating
The best way to revive Chinese Beef and Onion Stir Fry is to quickly stir-fry it in a hot skillet with a splash of water or broth. This preserves the texture and keeps everything saucy. Alternatively, a couple of minutes in the microwave, covered, will do the job for quick lunches or last-minute dinners.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak yields wonderful results, you can substitute with sirloin, skirt steak, or even ribeye. Always slice thinly against the grain for the best tenderness in your Chinese Beef and Onion Stir Fry.
Is Shaoxing wine crucial? Can I omit it?
Shaoxing wine adds distinctive aroma and authenticity, but if you don’t have it handy, dry sherry is a solid stand-in. In a pinch, leave it out—your Chinese Beef and Onion Stir Fry will still be fantastic.
How do I make this gluten-free?
Simply swap out the regular soy sauce for tamari or certified gluten-free soy sauce, and double-check that your oyster sauce is gluten-free as well. You’ll barely notice the difference in this naturally dairy-free recipe.
Can I add other vegetables?
Definitely! Bell peppers, snow peas, or broccoli florets make delicious, colorful additions. Stir them in with the onions for a brighter, crunchy spin on classic Chinese Beef and Onion Stir Fry.
Why use baking soda in the marinade?
A tiny bit of baking soda helps break down tough muscle fibers in the beef, giving you that tender, restaurant-style texture every time. Just don’t overdo it—a little goes a long way!
Final Thoughts
There’s nothing quite like making your own Chinese Beef and Onion Stir Fry at home and tasting that perfect balance of savory, sweet, and peppery goodness. It’s a dish that feels both special and effortlessly doable. I hope you give this recipe a try soon and discover just how satisfying and crowd-pleasing this favorite can be!
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: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
This Chinese Beef and Onion Stir Fry is a quick and flavorful dish that’s perfect for a weeknight meal. Tender slices of beef are marinated in a savory sauce, then stir-fried with onions and garlic until perfectly cooked. Serve this delicious stir fry with steamed rice for a satisfying dinner.
Ingredients
Marinated Beef:
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
Stir Fry:
- 2 tablespoons vegetable oil (divided)
- 2 medium yellow onions, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon sugar
- 1/4 cup beef broth or water
- 1 teaspoon sesame oil
- Freshly ground black pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Marinate the Beef: In a medium bowl, combine sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and baking soda. Let marinate for at least 20 minutes.
- Stir-Fry: Heat 1 tablespoon of oil in a large wok over high heat. Sear marinated beef, then set aside. Add remaining oil, onions, and garlic. Return beef to the pan, add sugar and beef broth. Stir-fry until sauce thickens. Season with sesame oil and black pepper. Garnish with green onions.
Notes
- For extra tenderness, slice the beef thinly against the grain.
- You can add bell peppers or snow peas for more color and crunch.
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