Beef and Onion Stir Fry (Printable Recipe)
Tender beef and sweet onions in a bold, savory stir-fry with rich Asian-inspired sauce.
# Ingredients You'll Need:
→ Beef and Marinade
01 -
1 lb flank steak, thinly sliced
02 -
1 medium white onion, sliced and separated into layers
03 -
4 scallions, cut into 2-inch segments, whites and greens separated
04 -
4 cloves garlic, minced
05 -
1 tablespoon vegetable oil
06 -
1 tablespoon soy sauce
07 -
1.5 tablespoons cornstarch
08 -
2 teaspoons Shaoxing wine or rice vinegar
09 -
2 teaspoons sesame oil
10 -
1/2 teaspoon baking soda
11 -
1 tablespoon vegetable oil for marinade
→ Sauce
12 -
1 tablespoon Shaoxing wine or rice vinegar
13 -
1 tablespoon oyster sauce
14 -
1/2 tablespoon dark soy sauce or regular soy sauce
15 -
1 teaspoon cornstarch
16 -
1/4 teaspoon black pepper
17 -
4 tablespoons cold water
18 -
1 teaspoon sugar
# Steps to Follow:
01 -
Combine soy sauce, cornstarch, Shaoxing wine, sesame oil, baking soda, and vegetable oil in a bowl. Add sliced beef, coat thoroughly, and let rest for 10–15 minutes.
02 -
In a small bowl, whisk together Shaoxing wine, oyster sauce, dark soy sauce, cornstarch, black pepper, water, and sugar until smooth. Set aside.
03 -
Heat a wok or skillet over medium-high heat. Add oil and sear marinated beef in a single layer for 1–2 minutes per side until browned. Remove and set aside.
04 -
In the same pan, add more oil if needed. Add white scallion parts, sliced onions, and garlic. Stir-fry for 2 minutes until onions soften and begin to caramelize.
05 -
Return beef to the pan and pour in the sauce. Stir to coat and cook for 1–2 minutes until the sauce thickens. Add green scallion parts in the last 30 seconds.
06 -
Transfer to a serving platter and serve hot over steamed rice, noodles, or cauliflower rice.
# Extra Tips:
01 -
Slice beef against the grain for optimal tenderness.
02 -
For a spicier flavor, garnish with chili flakes.
03 -
Thin the sauce with a splash of water if it thickens too quickly.
04 -
Pairs well with jasmine rice or sautéed greens.