Chinese beef and onion stir fry is the takeout classic at home: thin strips of marinated sirloin seared in a hot wok, then tossed with softened onion, ginger, garlic and green onion in a glossy oyster, hoisin and soy sauce. It’s ready in 35 minutes, serves 2 over steamed rice, and tastes better than delivery.
How to make it: Slice the beef thinly against the grain and marinate it in soy sauce, Shaoxing wine, water and sesame oil. Whisk the sauce. Sear the beef in a very hot wok until almost cooked and set it aside, then stir-fry the ginger, garlic and onion. Add the sauce, let it thicken, and toss the beef and green onions back in.
Why You’ll Love It
- Better than takeout: tender beef in a savory, slightly sweet brown sauce.
- Fast: 15 minutes of cooking once everything is sliced.
- Simple vegetables: just onion and green onion, so the beef shines.
- Restaurant technique: a quick marinade and a hot wok keep the beef juicy.
How Do Chinese Restaurants Tenderize Beef?
They slice it thin across the grain and marinate it briefly. Cutting against the grain shortens the muscle fibers, so even a lean cut like sirloin or flank stays tender. A short marinade with soy sauce, Shaoxing wine, water and sesame oil seasons the meat and adds moisture; the water is absorbed into the beef and keeps it juicy over high heat. Many restaurants also “velvet” beef by tossing it with a little cornstarch before cooking, which coats it and helps the sauce cling. Searing it quickly and pulling it out before it’s fully done finishes the job.
Ingredient Notes
Beef: 300 grams of sirloin, or rib eye, flank or blade steak. Freezing it for 15 minutes makes thin slicing easier.
Aromatics: half a white or yellow onion, 4 to 5 slices of ginger, 3 cloves of garlic and 1 stalk of green onion.
Marinade: 1 tablespoon soy sauce, 1/2 tablespoon Shaoxing wine (or dry sherry), 2 tablespoons water and 1 teaspoon sesame oil.
Sauce: low-sodium soy sauce, cornstarch, sugar, oyster sauce, hoisin, sesame oil, Shaoxing wine, dark soy sauce for color, and 1/2 cup water.
Cooking oil: a little neutral oil, such as vegetable or peanut, for the wok.
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Ingredients
For the beef and vegetables
- 300 grams sirloin steak (or rib eye, flank 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
For the marinade
- 1 tbsp soy sauce
- 1/2 tbsp Shaoxing cooking wine (or dry sherry)
- 2 tbsp water
- 1 tsp sesame oil
For the sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 1/2 tbsp oyster sauce
- 1/2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tbsp Shaoxing cooking wine (or rice wine)
- 1 tsp dark soy sauce (or regular soy sauce)
- 1/2 cup water
How to Make Chinese Beef and Onion Stir Fry
1. Prep the vegetables. Slice the onion thinly. Peel and mince or slice garlic. Slice ginger and cut green onions into 2-inch segments.
2. Marinate the beef. 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.
3. Mix the sauce. 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.
4. Stir fry. Heat a little cooking 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.
5. Serve. Transfer stir fry to a serving plate. Serve hot with steamed rice.
Common Mistakes When Stir-Frying Beef
- Slicing with the grain. It makes chewy strips. Find the lines in the meat and cut across them.
- A crowded wok. Too much beef at once steams instead of searing. Cook in batches if needed.
- Not enough heat. The wok should be smoking hot before the beef goes in.
- Overcooking the beef. Pull it while it’s still a little pink; it finishes in the sauce.
- Adding the sauce unstirred. Cornstarch settles, so stir the sauce again right before pouring it in.
Variations
- Bell peppers: add strips of green or red pepper with the onion.
- Spicy: add dried chilies or chili oil.
- Chicken: use thinly sliced chicken thighs, cooked to 165°F.
- Mushrooms: stir-fry sliced mushrooms before the onions.
- Noodles: toss with cooked lo mein noodles for a one-dish meal.
For another quick beef dinner over rice, try Teriyaki Ground Beef, ready in 20 minutes.
Another 30-minute beef stir fry is Beef and Broccoli Teriyaki, with tender broccoli in a brown sugar teriyaki sauce.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat quickly in a hot skillet or the microwave until steaming.
What to Serve With It
Serve it with steamed jasmine rice, fried rice or noodles, plus stir-fried bok choy or broccoli.
More stir fries: Mongolian beef stir-fry with ramen, beef and broccoli ramen stir fry, garlic chicken stir fry and chicken and broccoli stir fry. For more beef and onions, try beef liver and onions or slow cooker pepper steak.
Frequently Asked Questions
How do Chinese restaurants tenderize beef for stir-fry?
They slice it thin against the grain, marinate it briefly and often coat it lightly with cornstarch before searing it in a very hot wok.
What is the best sauce for beef stir-fry?
A mix of oyster sauce, soy sauce, a little hoisin and sugar, thickened with cornstarch.
What are the ingredients for a classic Chinese beef stir-fry?
Thinly sliced beef, onion, garlic, ginger, green onion, soy sauce, oyster sauce and cornstarch.
What can I use instead of Shaoxing wine?
Dry sherry or rice wine.
Can I use flank steak?
Yes. Flank, rib eye and blade steak all work when sliced thin against the grain.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Slice against the grain, get the wok very hot and pull the beef early. If you add peppers or chili oil, tell me in the comments how it turned out.
Chinese Beef and Onion Stir Fry: A Savory Weeknight Delight
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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.
- 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 a little cooking 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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
