Chinese Beef and Onion Stir Fry Recipe
If you’re craving a fast, flavorful dinner that delivers both comfort and a punch of savory goodness, this Chinese Beef and Onion Stir Fry is pure magic. Picture slices of succulent beef, coated in a rich, umami-packed sauce, tangled with sweet onions and a hint of garlic—the perfect marriage of textures and tastes. Whether you’re looking for a weeknight crowd-pleaser or the ideal dish to pair with fluffy white rice, you’ll love how quick and incredibly satisfying every bite of this Chinese Beef and Onion Stir Fry can be.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and texture. With just a handful of pantry staples and fresh produce, you’ll create a stir fry that’s both vibrant and irresistible.
- Flank steak, thinly sliced against the grain: Ensures the meat stays exceptionally tender and soaks up the marinade beautifully.
- Soy sauce: Provides that familiar salty and umami-rich base every great stir fry needs.
- Oyster sauce: Adds depth, sweetness, and a glossy finish to the stir fry sauce.
- Shaoxing wine (or dry sherry): Brings an aromatic complexity; this is the key to that authentic restaurant-style flavor.
- Cornstarch: Gives the beef a silky coating and helps to thicken the sauce just a touch.
- Sugar: Balances the savory notes with a subtle hint of sweetness.
- Vegetable oil: Perfect for high-heat stir frying without overwhelming other flavors.
- Large yellow onion, sliced: Turns sweet and tender with a slight crunch, pairing perfectly with the beef.
- Green onions, cut into 2-inch pieces: Offer bursts of freshness and color to the dish.
- Garlic cloves, minced: Provides a fragrant, savory base note as soon as it hits the pan.
- Sesame oil: Finishes the stir fry with toasty, nutty aroma—just a splash goes a long way.
- Salt and black pepper, to taste: Essential for rounding out all the other flavors. Adjust right at the end for seasoning perfection!
How to Make Chinese Beef and Onion Stir Fry
Step 1: Marinate the Beef
Start things off by combining your thinly sliced flank steak in a medium bowl with the soy sauce, oyster sauce, Shaoxing wine, cornstarch, and sugar. Toss everything together until every piece of beef is glistening with marinade. Give it a good 15 to 20 minutes—this step is vital for flavor infusion and that signature velvety texture you love in Chinese Beef and Onion Stir Fry.
Step 2: Sear the Beef
Get your wok or large skillet scorching hot, then swirl in the vegetable oil. Spread the marinated beef out in a single layer—don’t crowd the pan! Sear for just 1 to 2 minutes per side, allowing the beef to brown and caramelize at the edges while staying juicy inside. Remove the beef and set it aside; resist the urge to cook it through at this stage, as it will finish later.
Step 3: Stir Fry the Onions and Aromatics
In the same pan (no need to clean it; those leftover juices add flavor!), toss in the sliced yellow onions. Stir fry for 2 to 3 minutes until they begin to soften and turn translucent. Next, add the garlic and green onions and let them mingle with the onions for another minute—this mix gives Chinese Beef and Onion Stir Fry its iconic aroma and sweet-savory bite.
Step 4: Bring it All Together
Return the seared beef to the pan, tossing everything together so the flavors meld and coat each ingredient. Stir fry for another 1 to 2 minutes, making sure the onions stay tender-crisp and the beef is just cooked through. This quick finish keeps everything juicy and vibrant!
Step 5: Finish and Serve
Drizzle in the sesame oil, then season with salt and black pepper to taste. Give the stir fry a final toss off the heat so that every element is lightly glazed and fragrant. Chinese Beef and Onion Stir Fry is best enjoyed piping hot, so dive in right away, especially served over your favorite rice.
How to Serve Chinese Beef and Onion Stir Fry
Garnishes
For a restaurant-style touch, scatter a handful of sliced green onion tops or a sprinkle of toasted sesame seeds over your Chinese Beef and Onion Stir Fry just before serving. If you’re feeling adventurous, a few thinly sliced red chilies can add a gentle heat and a pop of color without overpowering the dish.
Side Dishes
This stir fry shines atop a fluffy bed of jasmine or steamed white rice, the classic pairing that soaks up the savory sauce. You can also serve it alongside simple steamed greens like bok choy, snap peas, or even garlicky broccoli for extra crunch and freshness, creating a balanced plate every time.
Creative Ways to Present
If you want to impress, serve the Chinese Beef and Onion Stir Fry over a mound of fried rice, or scoop it into crisp lettuce cups for a fun DIY twist. For gatherings, present the stir fry family-style on a large platter, letting everyone help themselves. It’s hearty and beautiful enough to star at any celebration.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Chinese Beef and Onion Stir Fry to an airtight container and refrigerate. It stays fresh and delicious for up to three days, making it a fantastic option for meal prepping or next-day lunches.
Freezing
To freeze, let the stir fry cool completely, then pack it into freezer-safe bags or containers. Label with the date and store for up to two months. For best texture, try to use within a month, as onions can get a bit softer after freezing. Thaw overnight in the fridge before reheating.
Reheating
Warm the stir fry over medium heat in a skillet or wok, adding a splash of water or broth to revive the sauce if needed. Stir frequently until heated through. Alternatively, microwave on medium power in short bursts, stirring between each, to keep the beef tender and onions just right.
FAQs
What kind of beef works best for Chinese Beef and Onion Stir Fry?
Flank steak is a favorite for its tenderness when sliced thin against the grain, but you can also use sirloin, skirt steak, or even ribeye. The key is thin slicing and a quick marinade for maximum flavor.
Can I add other vegetables to this stir fry?
Absolutely! Bell peppers, mushrooms, snow peas, or thinly sliced carrots all make excellent additions without overwhelming the core flavors of the Chinese Beef and Onion Stir Fry.
What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a wonderful substitute. You can also omit it entirely if needed; the marinade will still taste delicious, just with a little less depth.
How do I keep the beef tender and not chewy?
Slicing the beef thinly against the grain and giving it a short marinade with cornstarch are your best tricks for tender meat in stir fries. Don’t overcook—fast, high heat keeps the beef juicy!
Is this dish spicy?
Chinese Beef and Onion Stir Fry is mild and savory, so it’s perfect for families or those avoiding heat. If you’d like to add some kick, a sprinkle of chili flakes or fresh chili slices will do the trick.
Final Thoughts
This Chinese Beef and Onion Stir Fry is one of those recipes that always gets rave reviews at the table and is just as wonderful reheated the next day. If you’re looking for a recipe that’s full of flavor but quick enough for busy nights, this one ticks all the boxes. Give it a try and enjoy every satisfying, saucy bite—you’ll want to make it again and again!
Print
Chinese Beef and Onion Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Beef and Onion Stir Fry is a quick and flavorful dish that is perfect for a weeknight meal. Tender slices of beef are marinated in a savory sauce and stir-fried with onions and garlic for a delicious and satisfying dish.
Ingredients
Marinated Beef:
- 1 pound 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 sugar
Stir Fry:
- 1 tablespoon vegetable oil
- 1 large yellow onion, sliced
- 2 green onions, cut into 2-inch pieces
- 2 garlic cloves, minced
- 1/2 teaspoon sesame oil
- Salt and black pepper to taste
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and sugar. Let marinate for 15 to 20 minutes.
- Stir-Fry: Heat a large skillet or wok over high heat. Add vegetable oil and sear the marinated beef until browned but not fully cooked. Remove and set aside. Stir-fry onion until softened, then add garlic and green onions. Return beef to the pan, stir-fry until cooked through. Season with sesame oil, salt, and pepper.
- Serve: Serve hot over rice.
Notes
- For the most tender beef, slice it thinly against the grain.
- You can add bell peppers or mushrooms for extra vegetables.
- Shaoxing wine adds depth but can be replaced with dry sherry or omitted if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 70mg
