If you’re looking for a midweek dinner that’s bold, savory, and bursting with real comfort, let me introduce you to my Chinese Beef and Onion Stir Fry. Fork-tender slices of beef, sweet onions caramelized just so, and a glossy sauce that’s a perfect balance of savory and hint of sweet — it’s everything you crave in a classic takeout stir fry, but you can whip it up at home in under 30 minutes. This dish gives you juicy textures, complex umami flavors, and plenty of that irresistible “wok hei” aroma that will have everyone hovering in the kitchen, asking when dinner will be ready.
Ingredients You’ll Need
The beauty of this dish is how just a few everyday ingredients transform into something unforgettable. Each one matters, contributing to either the flavor, texture, or that glossy finish that makes Chinese Beef and Onion Stir Fry so moreish.
- Flank steak (1 lb, thinly sliced): Tender and quick-cooking, flank steak soaks up all that savory marinade, giving this dish its signature texture.
- Soy sauce (2 tbsp): The salty, umami base for the marinade, which seasons the beef perfectly.
- Oyster sauce (1 tbsp): Adds rich, deep notes and just a kiss of sweetness to the final sauce.
- Hoisin sauce (1 tbsp): Brings a fragrant hint of sweetness and complexity to round everything out.
- Cornstarch (1 tbsp): Helps tenderize the beef and thickens the sauce so it clings to every bite.
- Baking soda (1/2 tsp, optional): The secret to ultra-tender beef; just a little goes a long way!
- Vegetable oil (2 tbsp): Neutral oil that lets the star ingredients shine while making sure nothing sticks.
- Yellow onion (1 large, sliced): Sweet and mellow, providing the signature aroma and slight crunch.
- Garlic (2 cloves, minced): For a punchy, aromatic base note that elevates the flavors.
- Ginger (1/2 tsp, grated): Adds brightness and a fresh, zesty kick to balance the richness.
- Green onions (2, chopped): Scattered on top for a fresh pop of color and flavor at the end.
- Beef broth or water (1/4 cup): Keeps things juicy and helps blend the sauce together.
- Freshly ground black pepper (to taste): Adds warmth and finishes the dish beautifully.
How to Make Chinese Beef and Onion Stir Fry
Step 1: Marinate the Beef
Start things off right by combining your thinly sliced flank steak with the soy sauce, cornstarch, and baking soda (if using) in a mixing bowl. Give it all a gentle toss to coat each piece. This short marinade infuses the beef with flavor and helps create that ultra-velvety texture you love from restaurant stir fries. Let it rest for 15 to 20 minutes while you prep your other ingredients.
Step 2: Mix the Stir Fry Sauce
In a small bowl, mix the oyster sauce, hoisin sauce, and beef broth or water. This quick sauce is all you need for glossy, punchy flavor without fussing over a dozen bottles. Set it aside within arm’s reach so it’s ready when the action starts.
Step 3: Sear the Beef
Grab your biggest wok or skillet and set it over medium-high heat. Drizzle in 1 tablespoon of vegetable oil. When the oil is shimmering, add the marinated beef in a single layer — listen for that delightful sizzle! Sear each side for 1 to 2 minutes, just until the beef gets a little color but isn’t fully cooked through. Scoop it out and set it aside; it’ll finish later.
Step 4: Stir Fry the Aromatics and Onion
Add your remaining tablespoon of oil to the hot pan, then toss in the sliced onion. Stir fry for about 2 to 3 minutes, letting them soften and turn slightly golden at the edges. Now, in goes the garlic and grated ginger, just for 30 seconds, to unlock their fragrance without burning. This forms the backbone of the Chinese Beef and Onion Stir Fry.
Step 5: Bring It All Together
Return the browned beef to the pan, along with any juices. Pour in your prepared sauce and give everything a toss, making sure the sauce coats every strand of meat and onion. Stir fry for another 2 to 3 minutes, until the beef is just cooked and the sauce is glossy and clings beautifully. Finish by sprinkling over those chopped green onions and a generous amount of freshly ground black pepper. That’s it!
How to Serve Chinese Beef and Onion Stir Fry
Garnishes
The finishing touches make all the difference! A scatter of extra green onions gives color and freshness. If you want even more pop, try a sprinkle of toasted sesame seeds or a light dusting of chili flakes for a gentle heat that complements the savory flavors of your Chinese Beef and Onion Stir Fry.
Side Dishes
Nothing beats a steaming bowl of jasmine or medium-grain white rice alongside this succulent stir fry, ready to soak up every bit of sauce. Or try it over a nest of noodles for a slurp-worthy switch. If you’re feeling ambitious, serve with simple stir-fried greens or a quick cucumber salad to balance the richness.
Creative Ways to Present
For a dinnertime wow-factor, you can pile the Chinese Beef and Onion Stir Fry onto a big platter, topped with rainbow-hued bell peppers or crisp snow peas added in the last minute of cooking. Or, for a fun twist, spoon portions into crisp lettuce cups for an appetizer-style share plate that’ll disappear in a flash.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Beef and Onion Stir Fry keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors only deepen as it sits, so tomorrow’s lunch might just taste even better!
Freezing
You can safely freeze cooled portions of this stir fry for up to 2 months. For best results, freeze rice or noodles separately to avoid sogginess when reheating.
Reheating
When ready to enjoy, reheat gently in a skillet over medium heat, adding a splash of water or beef broth to loosen the sauce. You can also microwave in short bursts, stirring between each round to heat evenly and keep the beef nice and tender.
FAQs
Can I use a different cut of beef for Chinese Beef and Onion Stir Fry?
Absolutely! Sirloin, ribeye, or skirt steak also work beautifully. The key is to slice the meat thinly against the grain so it stays tender and cooks quickly.
Is baking soda necessary in the marinade?
No, baking soda is totally optional. It helps further tenderize tougher cuts, but if you have good quality beef and slice it finely, you can skip it and still have delicious results.
How do I tell when the beef is cooked perfectly?
Keep a close eye as you stir fry: as soon as the beef loses its pinkness and starts to firm up, it’s done! Overcooking can make it tough, so cook just until it’s no longer raw, then serve right away.
Can I add extra vegetables?
Definitely! Sliced bell peppers, snap peas, broccoli, or even thin carrot rounds are great additions. Just add them when the onions go in, so they have time to cook but still keep their color and crunch.
What’s the best way to slice beef for this stir fry?
Use a sharp knife and cut the beef as thinly as you can, always against the grain. For easier slicing, pop the steak in the freezer for 15 or 20 minutes beforehand — this firms it up just enough for perfect, paper-thin pieces.
Final Thoughts
I hope you’ll give Chinese Beef and Onion Stir Fry a try soon and discover just how doable, delicious, and deeply satisfying homemade stir fry can be. It’s a family favorite in my house, and I have a feeling it’ll become one of yours, too — happy cooking!
Print
Chinese Beef and Onion Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with this savory Chinese Beef and Onion Stir Fry. Tender slices of beef are stir-fried with a flavorful mix of sauces and aromatics, creating a delicious dish that’s perfect served over steamed rice or noodles.
Ingredients
For the Beef:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1/2 tsp baking soda (optional for tenderness)
For the Stir Fry:
- 2 tbsp vegetable oil
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1/2 tsp grated ginger
- 2 green onions, chopped
- 1/4 cup beef broth or water
- Freshly ground black pepper to taste
Instructions
- Marinate the Beef: Combine sliced beef with soy sauce, cornstarch, and baking soda. Marinate for 15–20 minutes.
- Prepare the Sauce: Mix oyster sauce, hoisin sauce, and beef broth in a small bowl.
- Stir-Fry: Sear marinated beef in oil until browned. Set aside. Stir-fry onion until softened. Add garlic and ginger. Return beef to the pan, pour in sauce, and stir-fry until fully cooked and coated in sauce.
- Finish and Serve: Sprinkle with green onions and black pepper. Serve hot over rice or noodles.
Notes
- Slice beef thinly for best results.
- Pair with steamed rice or noodles.
- Enhance with bell peppers or snow peas for added vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
