Difficulty
Easy
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Servings
4 servings
Experience the perfect blend of savory, umami rich flavors with this classic Chinese Beef and Onion Stir Fry. This restaurant quality dish brings authentic Asian cuisine straight to your kitchen with minimal effort and maximum taste. Tender slices of beef are quickly seared in a blazing hot wok with crisp onions and a savory sauce that caramelizes beautifully to create a glossy finish. Ready in just 25 minutes, this stir fry is perfect for busy weeknights when you need a satisfying meal that doesn’t compromise on flavor. Serve over steaming rice for an easy, impressive dinner that will become a regular in your meal rotation!
Why You Will Love This Easy Chinese Beef and Onion Stir Fry
- Quick and Flavorful: Bold, savory flavors come together in under 30 minutes.
- Protein Packed Meal: Tender beef provides a satisfying, high-protein dish.
- Veggie Boost: Onions and optional peppers add nutrition and crunch.
- Family Friendly: Mildly seasoned, appealing to both adults and kids.
- Versatile Dish: Easily customizable with extra veggies or spices.
- Simple Ingredients: Uses pantry staples like soy sauce and common produce.
- Meal Prep Star: Stores well for quick reheating throughout the week.
- Gluten Free Option: Swap soy sauce for tamari for a gluten-free version.
Ingredients
1 pound flank steak or sirloin, thinly sliced against the grain
2 medium onions, sliced into wedges
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons vegetable oil or peanut oil
2 green onions, sliced diagonally for garnish
For the Marinade:
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
1/2 teaspoon baking soda (for tenderizing)
1/4 teaspoon white pepper
For the Sauce:
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce (for color)
1 teaspoon sugar
1/2 teaspoon sesame oil
2 tablespoons water
1 teaspoon cornstarch
Execution
Prepare the Beef: Slice the beef against the grain into thin, bite-sized strips (about 1/8 inch thick). Placing the beef in the freezer for 20 minutes before slicing can make this easier.
Marinate the Beef: In a medium bowl, combine all marinade ingredients. Add the sliced beef and mix well to coat. Let marinate for at least 10 minutes while you prepare the other ingredients.
Make the Sauce: In a small bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.
Prepare the Vegetables: Slice onions into wedges, keeping the root end intact to hold the pieces together. Mince the garlic and grate the ginger.
Heat the Wok: Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat the surface.
Sear the Beef: Add the marinated beef to the wok in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry for another 1-2 minutes until the beef is browned but not fully cooked. Remove from the wok and set aside.
Stir-Fry the Aromatics: Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger, stir-frying for 10 seconds until fragrant.
Cook the Onions: Add the onion wedges to the wok and stir-fry for 2-3 minutes until they begin to soften but still retain some crispness.
Combine and Finish: Return the beef to the wok. Give the sauce mixture a quick stir (the cornstarch may have settled), then pour it into the wok. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy layer.
Serve: Transfer to a serving plate, garnish with sliced green onions, and serve immediately with steamed rice.
Additional tips
- Beef Selection: Flank steak, sirloin, or ribeye work best for stir-fries. Always slice against the grain for maximum tenderness.
- Wok Alternative: If you don’t have a wok, a large cast-iron skillet works well too.
- Tenderizing Technique: The baking soda in the marinade is a traditional Chinese technique called “velveting” that creates incredibly tender meat.
- Meal Prep Tip: Slice your beef and prepare your sauce ahead of time for an even quicker weeknight meal.
- Extra Vegetables: For a more substantial dish, add bell peppers, mushrooms, or snow peas during the last few minutes of cooking.
- Heat Level: Add sliced fresh chili or red pepper flakes for a spicier version.
- Sauce Thickness: If you prefer a thicker sauce, mix an additional 1/2 teaspoon cornstarch with 1 tablespoon cold water and add at the end.
- Substitute Options: No oyster sauce? Try hoisin sauce with a splash of fish sauce for similar umami notes.
FAQ
1. Can I use a different cut of beef for this stir fry?
Yes! Ribeye, skirt steak, or flat iron steak all work well. The key is to slice thinly against the grain.
2. Is there a substitute for Shaoxing wine?
Dry sherry is the best substitute. In a pinch, you can use rice wine vinegar mixed with a pinch of sugar or even apple juice with a splash of vinegar.
3. How do I know if my wok is hot enough before adding the ingredients?
The beef can be marinated up to 24 hours in advance, and the sauce can be mixed ahead of time. However, the final stir-frying is best done just before serving.
4. Can I make this dish ahead of time?
The beef can be marinated up to 24 hours in advance, and the sauce can be mixed ahead of time. However, the final stir-frying is best done just before serving.
5. What’s the difference between regular and dark soy sauce?
Dark soy sauce is thicker, less salty, and provides a rich color to dishes. If you don’t have it, use regular soy sauce and add a touch of molasses or brown sugar.
6. Is this dish gluten-free?
Not as written, but you can substitute tamari for soy sauce and ensure your oyster sauce is gluten-free to make a gluten-free version.
7. Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Reheat gently to prevent the beef from becoming tough.
8. What can I use instead of oyster sauce for a vegetarian version?
Vegetarian oyster sauce (made from mushrooms) is available in many stores. Alternatively, use hoisin sauce with a bit of mushroom broth for umami flavor.
Grab the full recipe below for Chinese Beef and Onion Stir Fry and whip up a delicious meal tonight!
Chinese Beef and Onion Stir Fry
Equipment
- Wok or Large Skillet
- Medium Bowl
- Small Bowl
Ingredients
Stir Fry
- 1 pound flank steak or sirloin thinly sliced against the grain
- 2 medium onions sliced into wedges
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons vegetable oil or peanut oil
- 2 green onions sliced diagonally for garnish
Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda for tenderizing
- 1/4 teaspoon white pepper
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce for color
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- Slice the beef against the grain into thin, bite-sized strips (about 1/8 inch thick). Placing the beef in the freezer for 20 minutes before slicing can make this easier.
- In a medium bowl, combine all marinade ingredients. Add the sliced beef and mix well to coat. Let marinate for at least 10 minutes while you prepare the other ingredients.
- In a small bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.
- Slice onions into wedges, keeping the root end intact to hold the pieces together. Mince the garlic and grate the ginger.
- Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat the surface.
- Add the marinated beef to the wok in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry for another 1-2 minutes until the beef is browned but not fully cooked. Remove from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger, stir-frying for 10 seconds until fragrant.
- Add the onion wedges to the wok and stir-fry for 2-3 minutes until they begin to soften but still retain some crispness.
- Return the beef to the wok. Give the sauce mixture a quick stir (the cornstarch may have settled), then pour it into the wok. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy layer.
- Transfer to a serving plate, garnish with sliced green onions, and serve immediately with steamed rice.
Notes
Easy Chinese Beef and Onion Stir Fry 2025 - Wiki Recipes
Master authentic Chinese Beef and Onion Stir Fry in just 25 minutes! Tender beef, crisp onions, and savory sauce create a quick weeknight dinner.
Type: Dinner, Main Dish
Cuisine: Chinese
Keywords: Chinese, Stir Fry, Umami
Recipe Yield: 4
Calories: 350
Preparation Time: PT15M
Cooking Time: PT10M
Total Time: PT25M
Recipe Ingredients:
- 1 pound flank steak or sirloin thinly sliced against the grain
- 2 medium onions sliced into wedges
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons vegetable oil or peanut oil
- 2 green onions sliced diagonally for garnish
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda for tenderizing
- 1/4 teaspoon white pepper
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce for color
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons water
- 1 teaspoon cornstarch
Recipe Instructions: 1- Slice the beef against the grain into thin, bite-sized strips (about 1/8 inch thick). Placing the beef in the freezer for 20 minutes before slicing can make this easier. 2- In a medium bowl, combine all marinade ingredients. Add the sliced beef and mix well to coat. Let marinate for at least 10 minutes while you prepare the other ingredients. 3- In a small bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside. 4- Slice onions into wedges, keeping the root end intact to hold the pieces together. Mince the garlic and grate the ginger. 5- Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat the surface. 6- Add the marinated beef to the wok in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry for another 1-2 minutes until the beef is browned but not fully cooked. Remove from the wok and set aside. 7- Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger, stir-frying for 10 seconds until fragrant. 8- Add the onion wedges to the wok and stir-fry for 2-3 minutes until they begin to soften but still retain some crispness. 9- Return the beef to the wok. Give the sauce mixture a quick stir (the cornstarch may have settled), then pour it into the wok. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy layer. 10- Transfer to a serving plate, garnish with sliced green onions, and serve immediately with steamed rice.
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