Chinese Beef and Onion Stir Fry Recipe
If you love classic takeout flavors but want to whip up something fresher and just as satisfying at home, you’re going to fall head over heels for this Chinese Beef and Onion Stir Fry. This dish is a true flavor bomb: meltingly tender strips of beef perfectly seared, caramelized onions, and a glossy, savory sauce that clings to every bite. It’s the kind of meal that transforms a simple dinner into a total treat, and I find myself coming back to it again and again whenever I need comfort food fast. Trust me, you’ll want to make this one a new staple in your recipe rotation!
Ingredients You’ll Need
Every ingredient in this recipe for Chinese Beef and Onion Stir Fry plays a starring role, from the juicy steak to the deeply flavored sauces. Keeping things simple really lets those flavors shine—and with just a handful of everyday staples, you’ll get that irresistible taste and texture reminiscent of your favorite Chinese restaurant.
- Flank steak, 1 lb, thinly sliced against the grain: This choice cut becomes ultra tender and soaks up all the delicious flavors—cutting against the grain is the magic trick here!
- Soy sauce, 2 tbsp: Adds the essential salty umami base for the marinade and sauce—if you like it saltier, you can always add a splash more.
- Oyster sauce, 1 tbsp: Delivers unbeatable savory depth and a subtle touch of sweetness, making the sauce rich and glossy.
- Hoisin sauce, 1 tbsp: Brings a hint of sweet and tangy complexity, rounding out all the other flavors beautifully.
- Cornstarch, 1 tsp: Helps the beef stay juicy by sealing in moisture during the quick cooking process—don’t skip this easy step.
- Baking soda, 1/2 tsp (optional): Gives your steak that ultra-soft, restaurant-style texture if you want to level up the tenderness.
- Vegetable oil, 2 tbsp: Neutral, high-smoke-point oil keeps the stir fry sizzling without overpowering the other flavors.
- Yellow onion, 1 large, sliced into wedges: Onion brings sweetness and a bit of crunch, balancing the rich beefiness perfectly.
- Garlic, 2 cloves, minced: Adds a beautiful aromatic zing that’s simply irresistible in any stir fry dish.
- Fresh ginger, 1 tsp, minced: Lends warmth and a subtle bite that makes the sauce sing.
- Green onions, 2, sliced: For freshness, color, and a mild oniony brightness to finish the dish.
- Shao Xing wine or dry sherry, 1 tbsp (optional): Brings another layer of authentic flavor; sherry is a great sub if you don’t have Shaoxing wine handy.
- Black pepper, 1/4 tsp: A little heat and earthy depth—so simple, but makes a big impact.
How to Make Chinese Beef and Onion Stir Fry
Step 1: Marinate the Beef
Start by tossing your thinly sliced flank steak in a bowl with the soy sauce, oyster sauce, hoisin sauce, cornstarch, and baking soda if you’re going for that tender texture. Mix it all together until the beef is evenly coated, then let it marinate for about 15 to 30 minutes. This little rest is all it needs to soak up flavor and get melt-in-your-mouth tender.
Step 2: Sear the Beef
Heat up a tablespoon of oil in a large skillet or wok over high heat—you want it practically sizzling. Lay the beef in a single layer and let it sear undisturbed for just a minute or two for that initial caramelization. Then give it a quick stir-fry until it’s mostly browned. Scoop the beef out onto a plate and set it aside for now; it’ll finish cooking later so don’t worry if it’s still a little pink.
Step 3: Stir Fry the Onions and Aromatics
Pour your remaining tablespoon of oil into the pan, then toss in the onion wedges. Stir-fry them for 2 to 3 minutes, until they’re starting to soften and take on golden edges but still have some bite. Add the minced garlic and fresh ginger, stirring for just 30 seconds until fragrant—be careful not to let them burn!
Step 4: Bring It All Together
Add the seared beef back to the pan along with the green onions, Shaoxing wine or sherry if you’re using it, and a sprinkling of black pepper. Toss everything together over high heat for another minute or two, just until everything is hot, glossy, and beautifully combined. Now your Chinese Beef and Onion Stir Fry is ready to impress!
How to Serve Chinese Beef and Onion Stir Fry
Garnishes
Garnishing this stir fry is your chance to add a flourish of freshness and color. A sprinkle of extra sliced green onions is classic, and sesame seeds bring a gentle crunch and nutty aroma. For a pop of flavor, add a few cilantro leaves or even a tiny drizzle of toasted sesame oil.
Side Dishes
The beauty of Chinese Beef and Onion Stir Fry is how well it pairs with simply steamed jasmine rice—the sauce mingles with the grains in the most delicious way. Steamed bok choy or gai lan, or a quick-tossed Chinese cucumber salad, are also stellar ways to round out your meal.
Creative Ways to Present
If you want to switch things up, pile your stir fry onto lettuce cups for a fun twist, or serve the beef and onions over warm rice noodles for a satisfying, slurpable bowl. For a celebration, spoon it into a large serving bowl and let everyone dig in family style!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), transfer your Chinese Beef and Onion Stir Fry into an airtight container. Refrigerate for up to three days—just be sure to keep it sealed to lock in all that moisture and flavor. The onions soak up even more saucy goodness, making seconds absolutely irresistible.
Freezing
This stir fry also takes well to freezing. Just cool the dish completely, then tuck it into freezer-safe bags or containers. It’ll keep for up to three months, giving you a homemade takeout fix whenever the craving strikes. Thaw it overnight in the fridge for best results.
Reheating
Bring everything back to life by reheating gently in a skillet over medium heat, adding a splash of water if the sauce looks dry. You can also microwave in short bursts, stirring halfway through, to ensure even warming. Just don’t overcook, so your beef stays perfectly tender.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak gives you that ideal tenderness and flavor, you can substitute with sirloin, skirt steak, or even ribeye for a richer bite—just remember to slice thinly and against the grain for the best texture.
Is the baking soda necessary?
Nope! Baking soda is optional, but it does help tenderize the beef, much like your favorite restaurant’s version. If you prefer a more natural texture, simply skip it—the results will still be fabulously tasty.
What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, a splash of dry sherry works wonderfully. Or omit it entirely if you want to keep things simple—the rest of the sauce ingredients still deliver loads of flavor.
Can I make Chinese Beef and Onion Stir Fry gluten-free?
Yes! Just swap in gluten-free soy sauce and a gluten-free oyster sauce. Double-check your hoisin sauce too, since some brands use wheat, and you’re all set for a delicious gluten-free version.
How do I make sure my beef is extra tender?
The key is slicing your beef thinly against the grain—bonus points for lightly freezing the beef first, which makes precise slicing a breeze. Marinating and quick, hot stir-frying help seal in juiciness, too.
Final Thoughts
There’s something incredibly comforting and satisfying about tucking into a plate of homemade Chinese Beef and Onion Stir Fry—each bite is rich, savory, and packed with just the right hit of sweetness from those caramelized onions. Go ahead and give it a try; your kitchen will smell amazing, your tastebuds will be singing, and I promise, everyone at the table will ask for seconds!
Print
Chinese Beef and Onion Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious Chinese Beef and Onion Stir Fry recipe that is quick and easy to make, perfect for a flavorful meal. Tender slices of beef are stir-fried with onions and a savory sauce, creating a satisfying dish that pairs perfectly with steamed rice.
Ingredients
Marinade:
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp cornstarch
- 1/2 tsp baking soda (optional, for tenderizing)
Stir Fry:
- 2 tbsp vegetable oil
- 1 large yellow onion, sliced into wedges
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 green onions, sliced
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1/4 tsp black pepper
Instructions
- Marinate the Beef: In a medium bowl, combine sliced beef with soy sauce, oyster sauce, hoisin sauce, cornstarch, and baking soda. Marinate for 15–30 minutes.
- Stir-Fry: Heat 1 tablespoon of oil in a skillet over high heat. Sear beef, then set aside. Stir-fry onions, garlic, and ginger. Return beef to pan, add green onions, wine, and black pepper. Stir-fry until heated through.
- Serve: Enjoy hot with steamed rice.
Notes
- Freezing the beef for 15 minutes before slicing makes it easier to cut thinly.
- Adjust sauces to taste—add more soy sauce for saltiness or hoisin for sweetness.
- This dish can also include bell peppers or mushrooms for added variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of dish
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
