If you’re craving a dish that’s both comforting and packed with savory, mouthwatering flavors, you’re going to love this Chinese Beef and Onion Stir Fry Recipe. It’s a brilliant harmony of tender beef, sweet and caramelized onions, and a sauce that’s rich, slightly sweet, and perfectly balanced with umami. What’s truly wonderful about this recipe is how quick it comes together, yet it tastes like something you’d order at a favorite Chinese restaurant. Once you master this, it’ll become a go-to for busy weeknights or anytime you want a satisfying, homemade meal with that signature Asian flair.
Ingredients You’ll Need
Getting the right ingredients is the secret to nailing the authentic flavor and texture of this dish. Each one plays a crucial role in building layers of taste—from the tender beef to the aromatic ginger and the silky soy sauces.
- 1 pound flank steak, thinly sliced against the grain: This cut is perfect for stir-fry due to its tenderness and quick cooking time.
- 1 tablespoon soy sauce: Adds essential saltiness and umami depth to the beef marinade.
- 1 tablespoon oyster sauce: Brings a subtle sweetness and richness that balances the savory notes.
- 1 teaspoon cornstarch: Helps tenderize the beef and creates a silky coating once cooked.
- 2 tablespoons vegetable oil: Ideal for high-heat cooking without overpowering the flavors.
- 1 large yellow onion, sliced: Offers natural sweetness and a beautiful, tender crunch when cooked.
- 2 cloves garlic, minced: Adds an aromatic punch that’s essential in Chinese cooking.
- 1 tablespoon ginger, grated: Brings freshness and a hint of spice that cuts through the richness.
- 2 tablespoons dark soy sauce: Gives the dish its deep color and a more intense flavor than regular soy sauce.
- 1 tablespoon Shaoxing wine (or dry sherry): Adds an authentic slightly sweet complexity to the sauce.
- 1 teaspoon sugar: Enhances the caramelization of the onions and balances the savory elements.
- 1/4 teaspoon white pepper: Provides subtle heat without overshadowing other flavors.
- 2 green onions, sliced: Fresh and slightly pungent, perfect as a final touch.
- Cooked white rice for serving: The perfect base to soak up all the tasty sauce.
How to Make Chinese Beef and Onion Stir Fry Recipe
Step 1: Marinate the Beef
Start by combining your thinly sliced beef with soy sauce, oyster sauce, and cornstarch in a bowl. Mixing these ingredients together allows the beef to soak in the savory flavors and become wonderfully tender. Letting it marinate for at least 15 minutes gives your stir fry a fantastic base of flavor that will really shine once cooked.
Step 2: Cook the Beef
Heat a tablespoon of vegetable oil in your wok or large skillet over high heat so it’s nice and hot. Add the marinated beef and stir-fry it quickly for 2 to 3 minutes until it browns beautifully but isn’t fully cooked through yet. This quick cooking locks in the juiciness and flavor without drying the beef out. Once browned, remove the beef from the wok and set it aside.
Step 3: Sauté the Onions, Garlic, and Ginger
In the same wok, add the remaining tablespoon of oil. Toss in the sliced yellow onions and stir-fry for about 2 minutes until they begin to soften and develop a slight sweetness. Then add the minced garlic and grated ginger, cooking everything together for just 30 seconds to release the aromatic scents that are so essential to the dish.
Step 4: Combine and Sauce It Up
Return the browned beef to the wok with the onions and aromatics. Now pour in the dark soy sauce, Shaoxing wine, sugar, and sprinkle the white pepper. Stir everything together and cook for an additional 2 to 3 minutes until the beef is cooked through and the sauce thickens to a glossy finish that clings perfectly to every bite.
Step 5: Add the Final Touch
Just before serving, toss in the freshly sliced green onions for a burst of color and fresh flavor. Give it one last quick stir to combine everything, then it’s ready to serve hot over a bed of steaming white rice.
How to Serve Chinese Beef and Onion Stir Fry Recipe
Garnishes
A sprinkle of extra green onions or a few toasted sesame seeds on top can elevate the visual appeal and add subtle flavor contrasts. If you like a bit of heat, a light drizzle of chili oil or some thinly sliced fresh chili peppers works beautifully as well.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice, which soaks up the rich sauce perfectly. For added veggies, steamed broccoli, snap peas, or even a crisp cucumber salad make refreshing and healthy companions that balance the dish.
Creative Ways to Present
For a fun twist, try serving your Chinese beef and onion stir fry over cauliflower rice to keep it lighter, or pile it atop a bed of noodles for a different texture. You can also spoon it into lettuce cups for a fresh, handheld treat that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover stir fry in an airtight container in the refrigerator. It should stay fresh and flavorful for up to 3 days, making it a convenient option for quick lunches or dinner on busy days.
Freezing
If you want to freeze the stir fry, let it cool completely and place it in a freezer-safe container. Freeze for up to 2 months. Keep in mind the onions might soften more when thawed, but the flavors will still be delicious.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the sauce seems too thick. Alternatively, the microwave works well for a fast option—just cover to keep moisture in.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking time, sirloin or skirt steak also work great when thinly sliced against the grain. Just adjust cooking times accordingly to avoid overcooking.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is an excellent substitute and will offer a similarly rich, slightly sweet flavor. If neither is available, you can omit it and add a tiny splash of rice vinegar for acidity.
Is this recipe spicy?
The classic version isn’t spicy, but it carries a lovely balance of savory and sweet flavors. If you love heat, it’s easy to add fresh chili, chili flakes, or chili oil according to your preference.
Can I add vegetables to this stir fry?
Definitely! This recipe is flexible—sliced bell peppers, mushrooms, or snap peas make wonderful additions that add color, texture, and nutrition. Just add them in at the same time as the onions or slightly later depending on cooking time.
How do I slice the beef for best results?
Freeze the beef for about 15 minutes to firm it up, then slice thinly against the grain. This technique breaks down muscle fibers and ensures each bite is tender rather than chewy.
Final Thoughts
This Chinese Beef and Onion Stir Fry Recipe is one of those dishes that feels like a warm hug in your mouth. It’s quick, easy, and packed with vibrant flavors that’ll make you want to cook it again and again. Whether you’re new to stir-fries or a seasoned home chef, this recipe is a fantastic way to enjoy authentic Chinese flavors right in your own kitchen. Give it a try—you won’t regret it!
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
Description
A flavorful Chinese Beef and Onion Stir Fry featuring tender flank steak marinated in soy and oyster sauces, stir-fried with aromatic ginger, garlic, and onions, finished with a savory dark soy and Shaoxing wine sauce. Quick to prepare, this dish makes a perfect weeknight main served over steaming white rice.
Ingredients
Beef Marinade
- 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, divided
- 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: In a bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Mix thoroughly to coat the beef evenly and let it marinate for at least 15 minutes to absorb flavors and tenderize.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until browned on the outside but not fully cooked through. Remove the beef from the wok and set aside to keep warm.
- Sauté Onions: Add the remaining tablespoon of oil to the wok. Add the sliced yellow onion and stir-fry for about 2 minutes until it begins to soften but still retains some crunch.
- Add Aromatics: Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant, taking care not to burn the garlic.
- Combine and Finish Cooking: Return the partially cooked beef to the wok. Pour in the dark soy sauce, Shaoxing wine, sprinkle sugar and white pepper. Stir-fry everything together vigorously for another 2 to 3 minutes until the beef is fully cooked and the sauce has slightly thickened, coating all ingredients.
- Garnish and Serve: Toss in the sliced green onions and mix well. Serve the beef and onion stir fry hot over freshly cooked white rice for a complete meal.
Notes
- For extra tenderness, freeze the beef for 15 minutes before slicing to make it easier to cut thinly.
- Shaoxing wine can be substituted with dry sherry or omitted if unavailable without drastically affecting flavor.
- Enhance the dish by adding vegetables like sliced bell peppers or mushrooms during the onion cooking stage for more color and nutrition.
