Name: Chinese Beef and Onion Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, 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; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil; 1 large yellow onion, sliced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 2 green onions, chopped (optional for garnish)

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If you’re craving a dinner that’s both comforting and dazzlingly quick, Chinese Beef and Onion Stir Fry is about to become your new go-to. Tender beef, sweet onions, and a glossy, savory sauce come together in minutes, delivering takeout-level satisfaction right from your own kitchen. With ingredients you probably already have at home and a foolproof cooking technique, this dish is downright irresistible—perfect for busy weeknights or just when you want to treat yourself to something deeply flavorful.

Chinese Beef and Onion Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

This Chinese Beef and Onion Stir Fry proves that a short ingredient list can yield maximum magic. Every component adds its own pop of taste, aroma, or satisfying texture—don’t be tempted to skip a single one!

Flank steak or sirloin (1 lb): Thinly slice against the grain for the most tender results; these cuts soak up marinades beautifully.
Soy sauce (2 tablespoons): The backbone of umami depth—use a good quality soy for the best flavor.
Oyster sauce (1 tablespoon): Adds a hint of sweetness and complexity you can’t quite put your finger on, but will definitely crave.
Shaoxing wine or dry sherry (1 tablespoon): This gives a gentle, aromatic lift—Shaoxing is classic, but dry sherry works great in a pinch.
Cornstarch (1 teaspoon): Helps the beef caramelize and ensures the sauce has that silky stir fry sheen.
Sugar (1/2 teaspoon): Just enough to round out salty and savory notes with a tiny kiss of sweetness.
Black pepper (1/4 teaspoon): Adds gentle heat that doesn’t overpower the dish but keeps things lively.
Vegetable oil (2 tablespoons): A neutral oil is key for cooking hot and fast without unwanted flavors.
Yellow onion, large (1): Sliced—the sweet, almost creamy onions are the soulful foundation of this stir fry.
Garlic (2 cloves, minced): Essential for a punch of aroma and depth.
Ginger (1 tablespoon, grated): No shortcut here—fresh ginger brightens everything up.
Green onions, chopped (optional for garnish): Classic flourish that adds both freshness and color to your finished dish.

How to Make Chinese Beef and Onion Stir Fry

Step 1: Marinate the Beef

Start by adding your thinly sliced beef to a bowl, then pour in the soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and black pepper. Give it a good toss, making sure the marinade coats each strip. Let the beef soak up these flavors for 15 to 20 minutes—just enough time to prep your veggies and set the table. This step ensures every bite of your Chinese Beef and Onion Stir Fry is juicy, tender, and packed with flavor.

Step 2: Sear the Beef

Heat one tablespoon of vegetable oil in a hot skillet or wok. Working quickly, spread the marinated beef in a single layer—this ensures it browns instead of steams. Sear each side for 1 to 2 minutes, just until beautifully golden but not overcooked. Scoop the beef out and set it aside. This quick cooking keeps it ridiculously tender, exactly how great Chinese Beef and Onion Stir Fry should be.

Step 3: Sauté the Aromatics and Onion

Add the remaining oil to your pan, then toss in the sliced onions. Sauté over medium-high heat for 3 to 4 minutes—watch for those edges to turn translucent and ever-so-slightly caramelized. Sprinkle in the garlic and grated ginger, stirring for another 30 seconds until your kitchen smells irresistible. This lays down the classic stir fry flavor base everyone knows and loves.

Step 4: Toss Everything Together

Return your seared beef (and any glorious juices) to the pan with the onions and aromatics. Stir everything together for 1 to 2 minutes—just long enough for the sauce to coat every piece and for the onions to mingle with the beef. The key with Chinese Beef and Onion Stir Fry is to keep things moving and not overcook—you want everything hot, glistening, but never mushy.

Step 5: Serve and Garnish

Immediately serve your stir fry steaming hot, ideally over fluffy steamed rice. Sprinkle generously with chopped green onions if you like. Not only do they add a bright fresh crunch, but their grassy aroma is the finishing touch that ties this entire experience together.

How to Serve Chinese Beef and Onion Stir Fry

Garnishes

For an eye-catching finish, garnish your Chinese Beef and Onion Stir Fry with a handful of sliced green onions. Toasted sesame seeds or a light drizzle of chili oil can add extra texture and a gentle kick. Don’t underestimate the power of a few sprigs of fresh cilantro, either—they bring a pop of color and refreshing aroma that perks up the whole plate.

Side Dishes

Keep things simple and classic by serving the stir fry over hot steamed white rice, which soaks up every last bit of savory sauce. If you want more variety, jasmine or brown rice both work beautifully, as does a bowl of stir-fried greens like bok choy or snow peas. For a bigger spread, offer some crispy spring rolls or a quick cucumber salad for a cool, crunchy contrast.

Creative Ways to Present

Try spooning your Chinese Beef and Onion Stir Fry into lettuce cups for a fun, hand-held appetizer option, or layer it over a big bowl of simple fried rice for a heartier, one-bowl meal. If you have extra time, you can toss in colorful veggies—think bell peppers or snap peas—for extra crunch and visual flair. The dish is versatile enough to dress up for company or just enjoy as a cozy family dinner.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Chinese Beef and Onion Stir Fry, store it in an airtight container in the refrigerator for up to three days. The flavors meld overnight, making for a super tasty second act in your lunchbox or as a quick weeknight repeat.

Freezing

While the texture of the onions may soften slightly, you can freeze Chinese Beef and Onion Stir Fry for up to two months. Allow the dish to cool completely, then portion into airtight freezer containers or resealable bags. Thaw in the fridge before reheating for best results.

Reheating

For the best flavor and texture, gently reheat your stir fry in a skillet or wok over medium heat, adding a splash of water or broth if it looks a bit dry. You can also microwave it in short bursts, stirring between each, until just heated through. Avoid overcooking so the beef remains tender.

FAQs

What cut of beef works best for Chinese Beef and Onion Stir Fry?

Flank steak or sirloin are excellent choices because they become ultra-tender when sliced thin and cooked quickly. Always cut against the grain to ensure the best texture.

Can I add other vegetables to this dish?

Absolutely! Bell peppers, snow peas, or even broccoli make delicious additions. Just add them when you sauté the onions so they cook evenly but retain their freshness and crunch.

Is there a substitute for Shaoxing wine?

If you can’t find Shaoxing wine, dry sherry is a great swap. You can also use mirin or skip it entirely, though the subtle aroma it adds is worth seeking out if you can.

How do I keep the beef from getting tough?

Marinating the beef and cooking it over high heat for a short period are key. Slicing the meat thinly and against the grain ensures each bite is tender and infused with flavor.

Can I make Chinese Beef and Onion Stir Fry ahead of time?

While best enjoyed fresh, you can marinate the beef up to a day in advance and even prepare the vegetables ahead. Simply stir fry everything right before you’re ready to eat for a speedy, stress-free meal.

Final Thoughts

This Chinese Beef and Onion Stir Fry really is a celebration of simplicity and bold, irresistible flavors. Give it a try and you’ll see just how easy it is to bring a taste of your favorite takeout right into your own kitchen. Don’t be surprised if it becomes a regular dinner request!

Chinese Beef and Onion Stir Fry Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chinese Beef and Onion Stir Fry recipe is a quick and flavorful dish that is perfect for a busy weeknight dinner. Tender slices of beef are marinated in a savory mixture of soy sauce, oyster sauce, and Shaoxing wine, then stir-fried with onions, garlic, and ginger for a delicious meal that pairs perfectly with steamed rice.

Ingredients

Scale

Marinated Beef:

1 lb flank steak or sirloin, 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
1/4 teaspoon black pepper

Stir Fry:

2 tablespoons vegetable oil
1 large yellow onion, sliced
2 cloves garlic, minced
1 tablespoon ginger, grated
2 green onions, chopped (optional for garnish)

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Instructions

Marinate the Beef: In a medium bowl, toss the sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and black pepper. Let marinate for 15–20 minutes.
Sear the Beef: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 1–2 minutes per side until just browned. Remove from the pan and set aside.
Stir Fry: Add the remaining oil to the pan and sauté the sliced onions over medium-high heat for 3–4 minutes until softened and slightly browned. Add the garlic and ginger and cook for 30 seconds until fragrant. Return the beef to the pan and toss everything together for 1–2 minutes until heated through and well coated.
Serve: Serve hot over steamed rice and garnish with chopped green onions if desired.