This Chinese Beef and Onion Stir Fry is a delicious meal full of flavor and quick enough to make on any day! Tender wedges of marinated beef are mingled with caramelized onions, aromatic ginger and garlic, all enveloped in a dark, savory sauce. Served over steamed rice, it’s a classic that packs restaurant-grade flavor into your kitchen.
Why You’ll Love This Recipe:
Tender Beef: Marinating it with cornstarch and oil keep moisture, leading to melt-in-your-mouth beef.
Bold Flavors: The soy sauce and oyster sauce and hoisin build a savory, umami-rich sauce that packs a punch with every bite.
Quick and Easy: It takes less than 30 minutes to make this stir fry, so it’s perfect for busy weeknights.
Customizable: Substitute beef for chicken or tofu, or add your favorite vegetables, like bell peppers or snap peas.
Restaurant Quality at Home: Recreate this classic Chinese dish in your kitchen to save time and money.
Key Ingredients:
Sirloin Steak: The star of this dish, sirloin steak is tender, flavorful, and cooks up quickly. For best results, slice it thinly against the grain.
White Onion: A sweet and aromatic onion that adds a little bit of a caramelized flavor that pairs well with the savory beef.
Dried Red Peppers: When added whole, these provide spice and complexity.
Soy Sauce: A mainstay in both the marinade and sauce, soy sauce brings the salty, umami goodness that makes the dish.
Oyster Sauce and Hoisin Sauce: These sauces add sweetness and depth along with the richness, making the stir fry taste like something from a restaurant.
Shaoxing wine: An essential for Chinese cooking, it provides a mild tangy, slightly sweet flavor to the marinade and sauce.
Cornstarch: You use it in the marinade and in the sauce — cornstarch tenderizes the beef and thickens the sauce, giving it that glossy thickness.
Full listing of ingredients with amounts and instructions is located in the recipe card at the bottom
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Instructions:
Preparation
Prepare the Vegetables:
Peel the onion and cut it into thin slices.
You fine mince or slice or thin sage the garlic.
Peel and very thinly slice the ginger.
Coarsely chop the green onion into 2-inch pieces, slicing the thicker white parts lengthwise.
Marinate the Beef
Slice the Beef:
For tenderness, thinly slice the beef against the grain. (Tip: If you freeze the beef for 15 minutes, slicing will be easier.)
Combine Marinade Ingredients:
Combine the sliced beef with the soy sauce, Shaoxing wine, water and sesame oil in a bowl.
Marinate the beef for 15 minutes.
Add Cornstarch and Oil:
Adding in cornstarch after marinating coats the beef, sealing in some moisture.
Add the oil and mix well.
Prepare the Sauce
Mix Sauce Ingredients:
In a small bowl, mix soy sauce and cornstarch until smooth.
Combine sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water.
Stir well and set aside.
Stir Fry
Heat the Pan:
Bring a large frying pan or wok up to high heat.
Add oil once the pan is hot.
Cook the Beef:
Pour the marinated beef in the pan, sear it for 2 to 4 minutes, until 90% cooked.
Take the beef out of the pan and put to the side.
Cook the Aromatics:
Drizzle a little more oil into the pan.
Add the ginger slices and sauté until lightly golden.
Add the garlic and the onions and stir-fry until softened and golden.
Combine Ingredients:
Gather the cooked aromatics to the side of the pan.
Give the sauce a stir to mix in the cornstarch, then pour it into the pan.
Cook the sauce, stirring, until thickened and darkened.
Finish the Dish:
Stir the onions into the sauce.
Return the beef to the pan.
Toss in the green onion and stir-fry all for 1 minute, until well combined and heated through.
Serve
Plate:
Tip the stir fry on to a serving plate.
Serve Hot:
Serve over steamed rice for a full, satisfying meal.
Serving Suggestions:
To serve this Chinese Beef and Onion Stir Fry at its best, pair it with:
Steamed Rice: Jasmine or short-grain white rice are great for soaking up that delicious sauce.
Fried Rice: Combine with an egg fried rice for a zippy Chinese-inspired meal.
Vegetable Side Dish: Pair with bok choy, snow peas sautéed in a bit of oil or steamed broccoli for a healthy complement.
Noodles: Add cooked rice noodles or lo mein to the stir fry for a heartier spin.
Storage and Meal Prep Tips:
Refrigerate: Seal remaining food in an airtight container in the fridge for 3–4 days.
To reheat: Heat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Reheating in a microwave also works for smaller pieces.
Freeze: Let the stir fry cool completely and then freeze it in a freezer-safe container for up to 2 months. Refrigerate overnight to thaw then reheat.
Do Ahead: Prepare the beef and make the sauce ahead of time to save on busy weeknights. They should be stored separately in the fridge for cooking fresh when ready.
Variations to Try:
Vegetarian: Substitute tofu or seitan for the beef, and use vegetable broth in the sauce.
Spice It Up: For a spicy twist, stir in dried chili flakes or sliced fresh chilies.
Extra Veggies: Add sliced bell peppers, carrots, or snap peas for some extra color and crunch.
Gluten-Free: For gluten-sensitive diners, use tamari or gluten-free soy sauce and gluten-free hoisin sauce to adjust the recipe.
Different Protein: Replace/try chicken, pork or shrimp instead of beef in this classic stir fry.
Conclusion:
This Chinese Beef and Onion Stir Fry is a quick, tasty meal that gives you the flavor of your favorite Chinese restaurant right on your table. The tender beef, savory sauce and sweet onions make it an ideal partner for steamed rice or noodles. Throw it together for a quick weeknight dinner, and savor every savory, satisfying bite!
Chinese Beef and Onion Stir Fry: A Savory Weeknight Delight
Ingredients
- 300 grams sirloin steak or rib eye, flank steak, or blade steak
- 1/2 white onion or yellow onion, thinly sliced
- 4-5 slices ginger
- 3 cloves garlic minced or thinly sliced
- 1 stalk green onion cut into 2-inch pieces
- 1 tbsp soy sauce for marinade
- 1/2 tbsp Shaoxing cooking wine or dry sherry/rice wine for marinade
- 2 tbsp water for marinade
- 1 tsp sesame oil for marinade
- 1 tbsp low-sodium soy sauce for sauce
- 1 tbsp cornstarch for sauce
- 1 tsp sugar for sauce
- 1 1/2 tbsp oyster sauce
- 1/2 tbsp hoisin sauce
- 1 tsp sesame oil for sauce
- 1/2 tbsp Shaoxing cooking wine or rice wine for sauce
- 1 tsp dark soy sauce for color; substitute with regular soy sauce if needed
- 1/2 cup water for sauce
Instructions
- Slice the onion thinly. Peel and mince or slice garlic. Slice ginger and cut green onions into 2-inch segments.
- Thinly slice beef against the grain. In a bowl, mix soy sauce, Shaoxing wine, water, and sesame oil. Add beef and marinate for 15 minutes. After marinating, mix in cornstarch to coat and add oil.
- In a small bowl, mix soy sauce and cornstarch until smooth. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Stir well.
- Heat oil in a wok over high heat. Sear marinated beef for 2-4 minutes until 90% cooked. Remove and set aside. Sauté ginger, then garlic and onions until softened. Add sauce, cook until thickened, then return beef and green onions to combine.
- Transfer stir fry to a serving plate. Serve hot with steamed rice.