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Looking for a quick, savory stir-fry recipe that brings the comfort and flavors of homemade Chinese food to your kitchen? My Beef and Onion Stir Fry is a delightful blend of tender beef, sweet onions, and a rich, umami-packed sauce.
This recipe is perfect for weeknight dinners when you’re craving Asian dishes but want something homemade and wholesome. It’s incredibly versatile and reminds me of classic Chinese cooking recipes.
The flavors are bold, yet balanced, and best of all, it’s easy to prepare! Whether you’re a fan of easy Chinese recipes or love experimenting with Asian flavors, this one is sure to hit the spot. Let’s dive in!
Servings and Cooking Time
Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- Beef and Marinade: 1 lb flank steak, thinly sliced
- Onion: 1 medium white onion, sliced and separated into layers
- Scallions: 4 scallions, cut into 2-inch segments (whites and greens separated)
- Garlic: 4 cloves garlic, minced
- Vegetable oil: 1 tablespoon (or any neutral oil)
- Beef Marinade: 1 tablespoon soy sauce
- Cornstarch: 1.5 tablespoons
- Shaoxing wine: 2 teaspoons (or rice vinegar)
- Sesame oil: 2 teaspoons
- Baking soda: ½ teaspoon
- Vegetable oil: 1 tablespoon
- Sauce: 1 tablespoon Shaoxing wine (or rice vinegar)
- Oyster sauce: 1 tablespoon
- Dark soy sauce: ½ tablespoon (or substitute with regular soy sauce)
- Cornstarch: 1 teaspoon
- Black pepper: ¼ teaspoon
- Cold water: 4 tablespoons
- Sugar: 1 teaspoon
How to Make Beef and Onion Stir Fry
- Marinate the Beef:
- In a bowl, mix the soy sauce, cornstarch, Shaoxing wine, sesame oil, baking soda, and vegetable oil. Add the sliced beef, coating evenly, and let it marinate for about 10-15 minutes. This marinade will tenderize the beef and infuse it with flavor.
- Prepare the Sauce:
- In a separate small bowl, combine the Shaoxing wine, oyster sauce, dark soy sauce, cornstarch, black pepper, cold water, and sugar. Stir until smooth, then set aside. This will be the savory glaze that coats the beef and onions.
- Stir-Fry the Ingredients:
- Heat a large skillet or wok over medium-high heat and add the oil. Once hot, add the marinated beef, spreading it into a single layer. Allow it to sear for 1-2 minutes on each side until it browns. Remove the beef and set aside.
- Cook the Aromatics:
- In the same pan, add a little more oil if needed, and add the white parts of the scallions, onion slices, and minced garlic. Stir-fry for about 2 minutes until the onions soften and begin to caramelize.
- Combine and Finish:
- Return the beef to the pan, adding the sauce. Stir everything together, letting the sauce thicken and coat all the ingredients, about 1-2 minutes. Add the green parts of the scallions in the final 30 seconds.
- Serve:
- Transfer the beef and onion stir-fry to a serving platter and enjoy it hot! It’s perfect over steamed rice, noodles, or even cauliflower rice for a low-carb option.
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Tips and Notes
Beef Tips: Use flank steak or skirt steak for the best texture. Slicing against the grain ensures tenderness.
Pairing Suggestions: This dish pairs beautifully with steamed jasmine rice or a side of sautéed greens.
Sauce Consistency: Adjust the sauce thickness by adding a bit more water if it gets too thick while cooking.
Extra Flavor: Garnish with toasted sesame seeds or a sprinkle of chili flakes for an added kick.
Whether you’re new to homemade Chinese food or a seasoned fan of Asian dishes, this beef and onion stir-fry will bring bold, comforting flavors to your table.
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Frequently Asked Questions About Recipes
- → What cut of beef is best for stir fry?
Flank steak or skirt steak works best—both are tender when sliced thinly against the grain and marinated properly.
- → Can I substitute Shaoxing wine?
Yes, you can use rice vinegar or dry sherry as a substitute if Shaoxing wine isn't available.
- → How do I keep the beef tender?
Use a marinade with cornstarch, soy sauce, and baking soda, and avoid overcooking the beef. Quick searing is key.
- → What can I serve with this dish?
Steamed jasmine rice, noodles, or even cauliflower rice for a low-carb option pair well with this stir fry.
- → How do I thicken the sauce?
The sauce contains cornstarch which thickens as it heats. For a thinner consistency, add a splash of water.
- → Can I make it ahead?
You can prep the beef and sauce ahead, but for best texture, stir-fry just before serving.