Chinese Beef and Onion Stir-Fry

Chinese beef and onion stir-fry is a quick, delicious, and satisfying dish that captures the essence of Chinese cuisine. With tender, juicy beef, caramelized onions, and a savory, glossy sauce, this dish pairs perfectly with steamed rice or noodles for a complete meal. It’s the ultimate comfort food, perfect for weeknight dinners or a special homemade feast. With minimal prep and just one pan required, you’ll have a restaurant-quality dish on your table in less than 30 minutes.

Why You’ll Love This Recipe

This Chinese beef and onion stir-fry is a perfect blend of simplicity and flavor. The beef is marinated for maximum tenderness and flavor, while the onions bring sweetness and depth to the dish. The umami-rich sauce ties it all together, giving you a savory and slightly sweet meal that tastes like it came straight from a Chinese restaurant. It’s also incredibly versatile—serve it over steamed rice, noodles, or even cauliflower rice for a low-carb twist. Whether you’re a busy professional, a home cook, or a fan of Chinese takeout, this recipe will quickly become a favorite in your kitchen.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes
• Yield: 4 servings
• Serving size: 1 cup

Nutritional Information (per serving)

• Calories: 290
• Carbohydrates: 12g
• Protein: 27g
• Fat: 15g
• Fiber: 2g
• Sugar: 5g

Ingredients

For the Beef and Marinade:

• 1 pound flank steak or sirloin, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

For the Stir-Fry:

• 2 tablespoons vegetable oil (such as canola or peanut oil)
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce (for color, optional)
• 1 tablespoon sugar
• 1/2 teaspoon white pepper (or black pepper)
• 1/4 cup beef broth or water
• 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry for thickening)

Optional Garnishes:

• Chopped green onions
• Sesame seeds

Step-by-Step Instructions

1. Prepare the Beef

Start by slicing the beef thinly against the grain, which ensures tender pieces. In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and sesame oil. Add the beef slices to the marinade, mixing to coat evenly. Cover and let it marinate for at least 10 minutes while you prepare the other ingredients.

2. Mix the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce (if using), sugar, white pepper, and beef broth. Set aside. This step ensures the sauce is ready to pour when needed, keeping the stir-fry process seamless.

3. Cook the Onions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and stir-fry for 3-4 minutes, or until they’re softened and slightly caramelized. Remove the onions from the pan and set them aside.

4. Sear the Beef

In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Turn the heat to high and add the marinated beef in a single layer. Sear the beef for about 1 minute on each side until browned. Avoid overcrowding the pan; cook in batches if necessary. Remove the beef and set aside.

5. Combine and Cook

Lower the heat to medium and add the garlic and ginger to the skillet. Stir-fry for 30 seconds until fragrant. Return the cooked onions and beef to the pan. Give the sauce a quick stir and pour it into the skillet. Toss everything together to coat the beef and onions in the sauce.

6. Thicken the Sauce

Stir the cornstarch slurry into the skillet and mix until the sauce thickens and becomes glossy, about 1 minute. Taste and adjust seasoning if needed.

7. Garnish and Serve

Transfer the stir-fry to a serving dish and garnish with green onions and sesame seeds if desired. Serve hot with steamed rice or noodles.

Ingredient Background

Beef

Flank steak and sirloin are the best choices for this dish due to their tenderness when sliced thinly against the grain. For easier slicing, freeze the beef for 10-15 minutes before cutting.

Onions

Yellow onions are traditional in this dish, offering a balance of sweetness and sharpness. You can also use red onions or shallots for a slightly different flavor profile.

Shaoxing Wine

This traditional Chinese cooking wine adds depth and complexity to the marinade. If you can’t find it, dry sherry or rice vinegar mixed with a pinch of sugar works as a substitute.

Oyster Sauce

Oyster sauce is a key ingredient in many Chinese dishes, providing a savory, umami-rich flavor. If you need a halal or vegetarian alternative, use mushroom stir-fry sauce.

Technique Tips

• Marinating Time: While 10 minutes is sufficient, marinating the beef for up to 30 minutes enhances the flavor.
• Wok Cooking: If you have a wok, use it for authentic results. Its high heat and shape make it perfect for stir-frying.
• Cutting the Beef: Always slice against the grain to break up the muscle fibers and ensure tender bites.
• Sauce Consistency: Be sure to stir the cornstarch slurry just before adding it to prevent it from settling at the bottom.

Alternative Presentation Ideas

• Over Noodles: Serve the stir-fry over lo mein or rice noodles for a hearty one-bowl meal.
• In Lettuce Cups: Use the beef and onions as a filling for crisp lettuce cups for a low-carb option.
• With Fried Rice: Pair this dish with fried rice instead of steamed rice for a double-flavor punch.

Additional Tips for Success

1. Prep Everything Before Cooking: Stir-frying is a fast process, so have all ingredients measured and ready to go before you start cooking.
2. High Heat is Key: Use high heat to sear the beef and onions for authentic stir-fry flavors.
3. Avoid Overcrowding the Pan: Overcrowding can cause steaming instead of searing, leading to less flavorful beef. Cook in batches if needed.
4. Adjust Seasoning: Taste the sauce and adjust the saltiness or sweetness to your preference.

Recipe Variations

• Spicy Beef and Onion Stir-Fry: Add sliced chili peppers or a teaspoon of chili garlic sauce for a spicy kick.
• Vegetable Boost: Include bell peppers, broccoli, or snap peas for added color and nutrients.
• Ginger Beef: Increase the amount of ginger for a more pronounced, warming flavor.
• Low-Sodium Version: Use low-sodium soy sauce and omit the dark soy sauce to reduce salt content.

Freezing and Storage

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave.

Freezer

Freeze the cooked beef and onion stir-fry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. Note that onions may soften further after freezing.

Healthier Twist Ideas

• Replace half the beef with mushrooms or tofu for a lower-calorie, plant-based option.
• Use lean cuts of beef to reduce fat content.
• Serve the stir-fry over cauliflower rice or zucchini noodles for a low-carb meal.
• Reduce the sugar or substitute with a natural sweetener like honey or stevia.

Serving Suggestions for Events

• Family Dinner: Serve with steamed rice and a side of sautéed greens for a balanced meal.
• Potluck Dish: Bring this stir-fry to a potluck with a side of fried rice or noodles for a crowd-pleaser.
• Meal Prep: Divide the stir-fry and rice into individual containers for easy grab-and-go lunches during the week.

Special Equipment

• Wok or Large Skillet: For authentic stir-frying, a wok is ideal, but a large skillet works just as well.
• Sharp Knife: Essential for slicing the beef thinly and evenly.
• Small Bowls: Useful for preparing and organizing the sauce and marinade ingredients.

Frequently Asked Questions

1. Can I use frozen beef?

Yes, but ensure it’s fully thawed and patted dry before marinating to prevent excess moisture.

2. What’s the best substitute for Shaoxing wine?

Dry sherry or rice vinegar mixed with a pinch of sugar works well as a substitute.

3. Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and a gluten-free oyster sauce alternative.

4. How do I keep the beef tender?

Slice it thinly against the grain, marinate it with cornstarch and soy sauce, and avoid overcooking.

5. Can I add more vegetables?

Absolutely! Broccoli, bell peppers, carrots, or snow peas are excellent additions.

6. Is there a vegetarian version?

Substitute the beef with firm tofu or mushrooms and use a mushroom-based sauce instead of oyster sauce.

7. Can I prepare the dish ahead of time?

You can marinate the beef and mix the sauce in advance. Cook the stir-fry just before serving for the best flavor.

8. How can I make it spicier?

Add sliced chilies, chili flakes, or chili oil to the sauce for extra heat.

Conclusion

Chinese beef and onion stir-fry is a timeless classic that’s quick, easy, and bursting with flavor. Perfect for busy weeknights or as a centerpiece for a weekend dinner, this dish is a satisfying combination of tender beef, sweet onions, and a savory sauce. With its versatility and simplicity, it’s a recipe you’ll return to time and time again. Try it tonight and enjoy a homemade takeout favorite that’s sure to impress!

Print