If you’re looking for a weeknight meal that’s brimming with flavor, quick on the clock, and totally comforting, you have to try this Chinese Beef and Onion Stir Fry. Tender, silky slices of beef pair with sweet, caramelized onions and a knockout stir fry sauce—all coming together with just a handful of pantry staples. The finish is glossy, savory, and absolutely perfect over a bed of steaming rice. It’s a dish I come back to again and again, not just for its taste but for the memories it conjures of sizzling restaurant kitchens and family dinners at home.
Ingredients You’ll Need
Don’t let the simple ingredient list fool you—each one plays a starring role in the vibrant taste and satisfying texture of this Chinese Beef and Onion Stir Fry. With the right balance of savory, sweet, and umami flavors, every bite is an experience worth savoring.
- Flank steak: Thinly sliced against the grain, this cut stays juicy and tender with a quick marinate and flash stir fry.
- Soy sauce: Classic umami depth that seasons both the beef and the sauce mixture.
- Oyster sauce: Adds a rich, almost caramelized flavor that takes the whole dish up a notch.
- Cornstarch: Essential for locking in moisture and giving the beef that restaurant-style velvety coating.
- Vegetable oil: Use an oil with a high smoke point for perfect searing and minimal sticking.
- Yellow onion: The star vegetable—when sliced and cooked, it softens and turns sweet, mingling with the savory sauce.
- Garlic: Fresh and minced, it infuses the stir fry with irresistible aroma.
- Ginger: Grated ginger brings a subtle warmth and zing that brightens every forkful.
- Dark soy sauce: Lends color and deeper flavor compared to regular soy sauce—don’t skip!
- Shaoxing wine (or dry sherry): Adds a lightly floral, nutty note; you can leave it out, but it’s worth using if you have it.
- Sugar: A little balances the savory flavors and enhances the onions’ natural sweetness.
- White pepper: For a delicate, slightly earthy heat unique to Chinese stir fries.
- Green onions: Sliced for a fresh finish and color right before serving.
- Cooked white rice: The ultimate bed for soaking up all those lovely juices.
How to Make Chinese Beef and Onion Stir Fry
Step 1: Marinate the Beef
Place your thinly sliced flank steak in a bowl with the soy sauce, oyster sauce, and cornstarch. Mix everything well—your hands work best!—and let it marinate for at least 15 minutes. This quick soak infuses the beef with flavor and helps create that signature melt-in-your-mouth texture. If you have a bit more time, a slightly longer marinate is always welcome, but even 15 minutes makes a difference.
Step 2: Sear the Beef
Heat a wok or large skillet with a tablespoon of vegetable oil over high heat. When the oil is shimmering hot, add the marinated beef in a single layer. Stir fry for 2 to 3 minutes, just until the beef takes on a golden-brown edge but isn’t fully cooked through yet. Quickly transfer it to a plate—this step keeps everything tender and prevents overcooking later.
Step 3: Cook the Onions, Garlic, and Ginger
Add the remaining tablespoon of oil to your hot pan. Toss in the sliced yellow onion and stir fry for about 2 minutes, just enough to soften the pieces and draw out their natural sweetness. Add the minced garlic and grated ginger, stirring constantly for another 30 seconds so they release their aroma without burning. The kitchen will already smell incredible!
Step 4: Bring It All Together
Return the browned beef (along with any juices) to the wok with the onions. Pour in the dark soy sauce, Shaoxing wine, sugar, and white pepper, then toss everything energetically for another 2 to 3 minutes. You want the beef to finish cooking and the sauce to thicken slightly, glazing every piece. Right at the end, sprinkle in the sliced green onions and give everything one last mix. Time to serve your Chinese Beef and Onion Stir Fry straight off the stove!
How to Serve Chinese Beef and Onion Stir Fry
Garnishes
A sprinkle of freshly sliced green onions or snipped chives adds a pop of color and gentle crunch to the hot stir fry. For an extra layer, toasted sesame seeds or a light dusting of white pepper right before serving is a neat finishing touch. Even a few red chili threads or a drizzle of chili oil can bring a modern flair for spice lovers.
Side Dishes
Classic steamed white rice is the essential partner, soaking up all that savory, glossy sauce. For a more complete meal, pair your Chinese Beef and Onion Stir Fry with stir-fried greens like bok choy or gai lan, a bowl of hot-and-sour soup, or simply some blanched broccoli. The flavors mingle beautifully without competing.
Creative Ways to Present
Try serving the stir fry over silky rice noodles for a twist, or pile it into lettuce wraps for a crisp, refreshing take. This dish even makes a satisfying filling for bao buns, or a vibrant topping for a grain bowl with steamed veggies. However you serve it, this Chinese Beef and Onion Stir Fry adapts to every craving and every table.
Make Ahead and Storage
Storing Leftovers
Let any extra stir fry cool to room temperature before transferring it to an airtight container. In the fridge, leftovers will stay tasty and safe for up to 3 days. The flavors often deepen overnight, making your next meal even more delicious!
Freezing
If you want to plan ahead, this Chinese Beef and Onion Stir Fry freezes surprisingly well. Place cooled portions in freezer-safe containers or bags, squeezing out as much air as possible. When stored properly, it will keep for up to 2 months—perfect for grab-and-go dinners later.
Reheating
For best results, reheat gently in a skillet or wok over medium heat, with a splash of water to loosen up the sauce. If you’re microwaving, cover loosely and stir halfway through to ensure everything heats evenly. Either way, just a few minutes is all you need to bring the flavors back to life.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is the classic choice thanks to its tenderness and bold flavor, sirloin or skirt steak also work wonderfully. Just be sure to slice the beef thinly and against the grain for the best results in your Chinese Beef and Onion Stir Fry.
What if I don’t have Shaoxing wine?
No worries—dry sherry makes a solid substitute, or you can simply leave it out. The finished dish will still taste fantastic and authentic.
Is this recipe gluten-free?
If you need a gluten-free version, swap in tamari for the soy sauce and make sure your oyster sauce is confirmed gluten-free. You’ll be enjoying a safe and scrumptious stir fry in minutes!
Can I add extra vegetables?
Definitely! Bell peppers, mushrooms, snap peas, or broccoli florets can all be tossed into the wok when you add the onions. It’s an easy way to load up on color and nutrients while keeping that signature Chinese Beef and Onion Stir Fry flavor.
What’s the best way to thinly slice the beef?
For ultra-thin, even slices, freeze your steak for about 15 minutes first—it firms up just enough to make clean cuts a breeze. Remember to slice against the grain for maximum tenderness.
Final Thoughts
Once you try Chinese Beef and Onion Stir Fry, you’ll want to add it to your regular dinner rotation—it’s flavorful, flexible, and loaded with comforting goodness. Give it a whirl, and you’ll see why this is a dish I can never get enough of. I hope it brings as much joy to your kitchen as it does to mine!
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
This Chinese Beef and Onion Stir Fry is a quick and flavorful dish that is perfect for a busy weeknight dinner. Tender slices of beef are stir-fried with onions and a savory sauce, then served over steamed white rice.
Ingredients
Marinated Beef:
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 green onions, sliced
- cooked white rice for serving
Instructions
- Marinate the Beef: Combine sliced beef with soy sauce, oyster sauce, and cornstarch. Marinate for 15 minutes.
- Stir-Fry: Heat oil, stir-fry marinated beef, set aside. Stir-fry onion, garlic, ginger. Add back beef, soy sauce, wine, sugar, pepper. Cook until beef is done. Add green onions.
- Serve hot over white rice.
Notes
- For extra tenderness, freeze the beef for 15 minutes before slicing.
- Substitute dry sherry for Shaoxing wine or skip it.
- Add bell peppers or mushrooms for extra vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 75mg
