If you’re searching for the perfect weeknight meal that delivers bold flavors without demanding hours in the kitchen, the Chinese Beef and Onion Stir Fry is about to become your new go-to recipe. Tender strips of steak, glossy onions, and a savory, aromatic sauce come together in mere minutes, bringing all the comfort and excitement of your favorite Chinese restaurant right to your dining table. This dish is the perfect balance of simplicity and taste—each bite bursts with umami, satisfying your cravings for something deliciously quick and satisfying.
Ingredients You’ll Need
Gathering your ingredients for Chinese Beef and Onion Stir Fry couldn’t be simpler—and every item on the list has a specific role to play, from tenderizing the beef to imparting signature flavors and creating that irresistible glossy sauce. Here’s what you’ll need (and why!):
- Flank steak (1 lb, thinly sliced against the grain): Always slice thinly and against the grain for incredibly tender pieces that soak up all the flavorful marinade.
- Soy sauce (2 tablespoons): Classic umami saltiness that forms the backbone of the marinade and sauce.
- Oyster sauce (1 tablespoon): Brings depth and that sweet-savory richness typical of the best stir fries.
- Shaoxing wine or dry sherry (1 tablespoon): Adds a touch of complexity—if you don’t have Shaoxing, dry sherry is a great swap.
- Cornstarch (1 teaspoon): Helps tenderize the beef and thickens the sauce at the end for perfect coating.
- Baking soda (1/2 teaspoon): Secret to extra-tender beef—just a little goes a long way!
- Vegetable oil (2 tablespoons, divided): Essential for high-heat stir-frying; divided for cooking beef and vegetables separately.
- Yellow onions (2 medium, sliced): Their sweetness mellows as they cook and pairs beautifully with the savory beef.
- Garlic (3 cloves, minced): Infuses the oil and sauce with that can’t-miss punch of flavor.
- Sugar (1/2 teaspoon): Just a hint to balance out the savory elements.
- Beef broth or water (1/4 cup): A splash loosens the sauce just enough and carries flavor throughout every bite.
- Sesame oil (1 teaspoon): A drizzle at the end gives the dish nutty aroma and depth.
- Freshly ground black pepper (to taste): Cracked over just before serving for subtle heat and aroma.
- Chopped green onions (optional, for garnish): Adds a pop of color and fresh, herbal finish.
How to Make Chinese Beef and Onion Stir Fry
Step 1: Marinate the Beef
Start by placing your thinly sliced flank steak in a medium bowl. Add the soy sauce, oyster sauce, Shaoxing wine (or dry sherry), cornstarch, and baking soda. Use your hands or a set of tongs to toss everything together until the beef is evenly coated, making sure each strip gets a little love from the marinade. Let it rest for at least 20 minutes—this quick soak is essential for tender, flavorful beef, and you’ll absolutely taste the difference.
Step 2: Sear the Beef
Heat 1 tablespoon of vegetable oil in a large wok or your favorite heavy-bottomed skillet over high heat. Once the oil starts to shimmer, add the marinated beef in a single layer. Don’t stir right away; let it sear undisturbed for 1 to 2 minutes so you get those delicious caramelized edges. Then, give it a quick stir-fry for another minute until the beef is just cooked through. Remove the beef from the pan and set aside—it’s time for the vegetables to shine.
Step 3: Cook the Onions and Garlic
In the same pan (no need to clean it!), add the remaining tablespoon of oil. Toss in your sliced onions and stir-fry for 2 to 3 minutes, just until they’ve softened a bit but still have a slight crunch. Scatter in the garlic and fry for another 30 seconds. Your kitchen will start to smell incredible at this point—it’s the stirring aroma that tells you Chinese Beef and Onion Stir Fry is well underway!
Step 4: Combine Everything and Make the Sauce
Return the cooked beef (plus any flavorful juices) to the wok with the onions and garlic. Sprinkle in the sugar for balance, then pour in the beef broth or water. Stir everything rapidly for 1 to 2 more minutes, letting the sauce bubble and thicken just enough to cling to each piece of meat and onion. Finish with a drizzle of sesame oil and a generous crack of black pepper before taking the pan off the heat.
Step 5: Garnish and Serve
Transfer your Chinese Beef and Onion Stir Fry to a serving platter, topping it all with a scatter of green onions if you want an extra burst of freshness. Serve piping hot alongside fluffy white rice, and brace yourself for a round of compliments!
How to Serve Chinese Beef and Onion Stir Fry
Garnishes
The finishing touch for this dish really is all about that pop of color and a fresh herbal lift. Sprinkle over a handful of chopped green onions or even some toasted sesame seeds for added crunch and visual appeal. If you like more heat, thinly sliced fresh chilies can be a real crowd-pleaser too!
Side Dishes
Chinese Beef and Onion Stir Fry pairs beautifully with plain jasmine rice, but don’t stop there—consider serving it alongside a light cucumber salad, steamed broccoli, or garlicky bok choy for the full takeout-at-home experience. These sides soak up the savory sauce and brighten the whole meal, making for a complete and utterly satisfying plate.
Creative Ways to Present
For a fun twist, serve your stir fry wrapped in crisp lettuce leaves for a handheld treat, or pile it high over noodles instead of rice. Use a shallow bowl to let the glossy sauce and vibrant onions shine, or try topping a bowl of brown rice with the stir fry for a wholesome, layered lunch. However you serve it, this dish looks stunning!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in luck—they taste just as great the next day! Transfer cooled Chinese Beef and Onion Stir Fry into an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days, making it perfect for quick lunches or no-fuss dinners.
Freezing
You can absolutely freeze this stir fry if you want to plan ahead. Portion it into freezer-safe containers, making sure to leave a little room for expansion. Freeze for up to one month. Let it thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply warm your leftovers gently in a skillet over medium heat. Add a splash of water or broth if the sauce looks a little thick. You can also microwave individual portions—just cover loosely and heat in 1-minute intervals, stirring between, until hot throughout.
FAQs
Can I use a different cut of beef for Chinese Beef and Onion Stir Fry?
Absolutely! While flank steak is popular for its tenderness and flavor, sirloin, skirt steak, or even rump steak work well too. Just be sure to slice whatever cut you choose thinly and always against the grain for the best texture.
What if I don’t have Shaoxing wine?
If Shaoxing wine isn’t in your pantry, dry sherry is an easy substitute that brings similar depth. In a pinch, you can use a splash of rice vinegar or even a little more broth, though the flavor won’t be quite as complex.
Can I make this stir fry gluten-free?
Yes! Swap out the soy sauce for a certified gluten-free tamari, and make sure your oyster sauce is gluten-free as well. The dish will still deliver on big bold flavors while keeping wheat out of the equation.
How can I add more veggies to Chinese Beef and Onion Stir Fry?
Add sliced bell peppers, snow peas, broccoli florets, or even carrot ribbons during the onion step for extra crunch, color, and nutrients. Just slice everything thin so it cooks quickly alongside the onions.
Why is it important to slice the beef against the grain?
Slicing against the grain shortens the muscle fibers in each strip of beef, making every bite irresistibly tender—this is a must for any great Chinese Beef and Onion Stir Fry!
Final Thoughts
There’s something truly comforting and special about making Chinese Beef and Onion Stir Fry at home—the flavors are authentic, the process is so approachable, and the results are downright mouthwatering. Give this recipe a try, and let it become a cherished fixture in your meal rotation. Your family and friends will thank 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: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
This Chinese Beef and Onion Stir Fry recipe is a quick and flavorful dish that is perfect for a weeknight dinner. Tender slices of beef are marinated in a savory sauce and stir-fried with onions and garlic for a delicious meal that pairs perfectly with steamed rice.
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 the 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 or skillet over high heat. Add marinated beef, sear, then stir-fry until cooked. Set beef aside. Cook onions, add garlic, return beef to the pan. Add sugar, beef broth, stir-fry until coated. 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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