If you’re searching for a surefire way to bring some irresistible flavor to your dinner table, look no further than Chinese Beef and Onion Stir-Fry. This dish is a beloved staple for good reason: juicy slices of beef, sweet caramelized onions, and a rich umami sauce come together with astonishing speed for a meal that everyone will be racing to the table for. The aromas, the color, that glossy finish—every bite feels like a delicious treat, whether it’s a busy weeknight or a cozy weekend. Trust me, this one’s the definition of an all-star stir-fry.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how quickly Chinese Beef and Onion Stir-Fry comes together with just a handful of ingredients. Each one plays a crucial role, whether it’s packing in flavor, creating that velvety beef texture, or adding bright pops of color to your plate.
- Flank steak: Thinly sliced against the grain, this cut becomes tender and soaks up the marinade for melt-in-your-mouth results.
- Cornstarch: Helps the beef stay juicy and provides that classic glossy texture to the sauce.
- Soy sauce: The backbone of savory flavor in the marinade and sauce.
- Oyster sauce: Brings a deeply savory, almost caramel-like note to the dish.
- Hoisin sauce: Adds a sweet and tangy layer for extra complexity.
- Shaoxing wine (or dry sherry): A traditional splash that uplifts and balances the dish; you can skip it if needed.
- Sesame oil: Just a hint perfumes the beef and amps up the aroma.
- Sugar: A little goes a long way to balance the salty and savory elements.
- White pepper: Subtle heat that’s signature to Chinese home cooking.
- Vegetable oil: Neutral and great for high-heat stir-frying.
- Yellow onion: Sliced into wedges, they soften and caramelize for natural sweetness.
- Garlic: Minced for a quick burst of sharp, familiar flavor.
- Fresh ginger: Adds brightness and zing to every bite.
- Green onions: A fragrant, fresh finish that looks as good as it tastes.
How to Make Chinese Beef and Onion Stir-Fry
Step 1: Marinate the Beef
Let’s set the foundation for tender, tasty beef! In a medium bowl, toss your thinly sliced flank steak with cornstarch, soy sauce, and a swirl of sesame oil. Give every piece a good coating, then let it sit for about 15 to 20 minutes. This quick marinade ensures every slice of beef stays juicy and flavorful when it hits the hot pan.
Step 2: Mix Your Stir-Fry Sauce
While the beef is soaking up all that goodness, take a small bowl and whisk together the oyster sauce, hoisin sauce, Shaoxing wine (or dry sherry), sugar, and white pepper. This blend is the secret behind the allure of Chinese Beef and Onion Stir-Fry—each component layers on flavor for a sauce that’s rich, balanced, and deeply savory.
Step 3: Sear the Beef
Heat up a tablespoon of vegetable oil in your favorite large skillet or wok. Once it’s shimmering hot, spread the marinated beef in a single layer. Sear for just 1 to 2 minutes per side, until the edges brown and you see a little caramelization. Don’t crowd the pan or you’ll miss out on that delicious color! Once browned, slide the beef onto a plate and set aside.
Step 4: Stir-Fry the Onions, Garlic, and Ginger
Add your second tablespoon of oil to the same skillet, letting it heat up. Toss in the sliced onions and give them a stir for 2 to 3 minutes. You want them softening, with just a hint of caramelization at the edges—this is what gives Chinese Beef and Onion Stir-Fry its sweet undertones. Now add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Step 5: Bring Everything Together
It’s time for the big finish! Return your beef (and any juices) to the skillet. Pour in the sauce you whisked up earlier, scooping around the pan so everything gets a glossy coating. Toss for another 1 to 2 minutes—the sauce should thicken slightly and cling to the beef and onions. Turn off the heat, shower with sliced green onions, and get ready to serve!
How to Serve Chinese Beef and Onion Stir-Fry
Garnishes
A scattering of freshly sliced green onions is the perfect finishing touch, adding color and brightness. If you love a bit of heat, a few thin slices of red chili or a sprinkle of toasted sesame seeds really elevate your plate. Chinese Beef and Onion Stir-Fry truly shines with just a tiny extra pop of freshness.
Side Dishes
Steamed jasmine rice is irresistibly classic alongside this stir-fry, soaking up every drop of sauce. For extra crunch and color, consider serving with quick stir-fried snap peas or simple garlicky bok choy. The beauty of Chinese Beef and Onion Stir-Fry is how easily it pairs with other Chinese favorites, making your weeknight dinner feel just a little bit special.
Creative Ways to Present
For a dinner party wow-factor, scoop the stir-fry onto a large family-style platter and let everyone help themselves. Or, pile it inside lettuce wraps for a playful, handheld approach. You can even serve leftovers in a warm baguette for an East-meets-West sandwich that’s shockingly good—Chinese Beef and Onion Stir-Fry never has to be boring!
Make Ahead and Storage
Storing Leftovers
If you have extra Chinese Beef and Onion Stir-Fry (lucky you!), let it cool completely before transferring to an airtight container. It’ll keep well in the fridge for up to 3 days, making those busy lunches or second dinners a breeze.
Freezing
To freeze, simply portion out your cooled stir-fry into freezer-safe bags or containers. Remove as much air as possible and freeze for up to 2 months. While the onions may soften a touch upon reheating, the flavor stays just as vibrant and satisfying.
Reheating
The quickest way to revive your Chinese Beef and Onion Stir-Fry is to reheat it gently in a hot skillet for a few minutes, just until warmed through. You can also microwave individual servings, covering loosely to retain moisture—just keep an eye on it so the beef doesn’t overcook.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can swap in sirloin, skirt steak, or even ribeye. Just make sure to slice it thinly against the grain for the best texture in your Chinese Beef and Onion Stir-Fry.
What can I use instead of Shaoxing wine?
If you can’t track down Shaoxing wine, dry sherry makes a great substitute. Alternatively, you can omit it if you prefer, and the dish will still have wonderful depth.
How can I make this gluten-free?
Swap in tamari for regular soy sauce and be sure your oyster and hoisin sauces are certified gluten-free (several brands offer them). With those changes, Chinese Beef and Onion Stir-Fry is a cinch to make gluten-free.
Can I add more vegetables?
Absolutely—this recipe is wonderfully flexible. Try bell peppers, snap peas, or thinly sliced carrots for extra crunch and color alongside the beef and onions.
What’s the secret to tender beef in stir-fry?
The trick is slicing your beef thinly against the grain and marinating it with cornstarch. For even more tenderness, pop the beef in the freezer for 20 minutes before slicing. These steps guarantee that velvety texture that makes Chinese Beef and Onion Stir-Fry so crave-worthy.
Final Thoughts
If you’re in the mood for a fast, flavor-packed meal, you absolutely have to give Chinese Beef and Onion Stir-Fry a try. It’s a reliable crowd-pleaser that comes together with delicious results every time—so go ahead, bring a little Chinese restaurant magic into your home tonight!
Print
Chinese Beef and Onion Stir-Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
Enjoy the savory flavors of this Chinese Beef and Onion Stir-Fry that comes together quickly in a hot skillet or wok. Tender slices of beef are marinated and stir-fried with onions, garlic, and a delicious sauce, creating a satisfying and flavorful dish that pairs perfectly with steamed rice.
Ingredients
Marinated Beef:
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Other Ingredients:
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced into wedges
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced for garnish
Instructions
- Marinate the Beef: Combine sliced beef with cornstarch, soy sauce, and sesame oil. Let marinate for 15–20 minutes.
- Prepare the Sauce: Mix oyster sauce, hoisin sauce, Shaoxing wine, sugar, and white pepper in a bowl.
- Stir-Fry: Sear marinated beef in oil until browned. Set aside. Stir-fry onions, garlic, and ginger. Add beef back with sauce. Cook until beef is done.
- Finish and Serve: Garnish with green onions. Serve hot with steamed rice.
Notes
- For extra tenderness, freeze the beef for 20 minutes before slicing.
- You can substitute Shaoxing wine with dry sherry or omit it if needed.
- Add bell peppers or snap peas for more color and crunch.
Nutrition
- Serving Size: 1 portion
- Calories: 325
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
