If you’re searching for a speedy yet flavor-packed dinner, look no further than Chinese Beef and Onion Stir-Fry. This classic dish is the epitome of satisfying home cooking: tender strips of beef, golden onions, and a savory sauce that clings to every bite. It’s astounding how a handful of simple ingredients can create such balanced, irresistible flavors, all in about twenty minutes. Perfect for busy weeknights or whenever you crave a comforting Chinese meal, Chinese Beef and Onion Stir-Fry is bound to become one of your go-to favorites.
Ingredients You’ll Need
You’ll be amazed at how each ingredient plays an essential part in building layers of rich, savory flavor and that signature stir-fry texture. Every component is chosen for its impact—whether to tenderize the beef, create a glossy sauce, or add aromatic depth, nothing here is a filler.
- Flank steak (1 pound, thinly sliced against the grain): Slicing against the grain ensures melt-in-your-mouth tenderness in every bite.
- Soy sauce (2 tablespoons): Gives a deep umami note and seasons the beef during marination.
- Oyster sauce (1 tablespoon): Adds a slightly sweet, briny richness to the stir-fry sauce.
- Hoisin sauce (1 tablespoon): Brings a touch of sweetness and complexity, balancing out the salty flavors.
- Cornstarch (1 tablespoon): Helps the beef brown beautifully and thickens the silky sauce.
- Vegetable oil (2 tablespoons): Neutral in flavor and ideal for high-heat stir-frying.
- Yellow onion (1 large, sliced): Offers a natural sweetness and soft crunch, starring alongside the beef.
- Garlic (2 cloves, minced): Releases aromatic notes, building a classic Chinese flavor base.
- Fresh ginger (1 teaspoon, grated): Brings a zingy, fresh spiciness to the mix.
- Beef broth (1/4 cup): Adds moisture and rich depth to the sauce, deglazing the pan as it cooks.
- Rice vinegar (1 tablespoon): Cuts through the richness with just the right amount of tanginess.
- Sugar (1 teaspoon): Balances the savory and sour elements for a harmonious finish.
- Green onions (2, sliced): Provide a pop of fresh color and mellow onion flavor for garnish.
- Salt and pepper (to taste): Finishes the dish so you can adjust savoriness perfectly to your liking.
How to Make Chinese Beef and Onion Stir-Fry
Step 1: Marinate the Beef
Start by placing your thinly sliced flank steak in a medium bowl. Add the soy sauce, cornstarch, and a pinch of black pepper, then toss thoroughly to coat every piece. This quick soak allows the flavors to begin infusing while the cornstarch works its magic, helping the meat become especially tender and perfectly seared later. Let the beef sit and soak up those delicious flavors for about 15 minutes.
Step 2: Prepare the Stir-Fry Sauce
While the beef marinates, whisk together the oyster sauce, hoisin sauce, beef broth, rice vinegar, and sugar in a small bowl. Having this sauce blend ready before you get cooking makes stir-frying a stress-free affair—the flavors are bold, harmonious, and ready to transform the skillet in seconds.
Step 3: Cook the Beef
Heat a large wok or skillet over high heat and pour in one tablespoon of vegetable oil. Swirl the pan to coat, then add the marinated beef in a single layer. Let it sizzle and sear without stirring for about one minute, then stir-fry for another minute or two until just browned on the outside. Quickly remove the beef to a plate—this keeps it juicy and prevents overcooking.
Step 4: Stir-Fry the Onions and Aromatics
Add the remaining tablespoon of oil to the pan, followed by the sliced onion. Stir-fry for 3 to 4 minutes, letting the onions soften and turn golden with crisp edges. Toss in the minced garlic and grated ginger, stirring for just 30 seconds to unlock their delightful aroma. This quick step takes the fragrance and flavor of your Chinese Beef and Onion Stir-Fry to a mouthwatering new level.
Step 5: Bring It All Together
Return the browned beef and any juices to the pan. Pour in your prepared sauce mixture and toss everything together, making sure every ingredient is slicked with that glossy, savory sauce. Cook for another two minutes, until the beef is cooked through and well coated. Taste and finish with a sprinkle of salt and pepper as you see fit, then immediately top with sliced green onions before serving.
How to Serve Chinese Beef and Onion Stir-Fry
Garnishes
Scatter a handful of freshly sliced green onions over the top for a crisp, oniony bite and a burst of emerald color. You can also add a sprinkle of toasted sesame seeds or a drizzle of chili oil if you like a subtle kick—these little extras take Chinese Beef and Onion Stir-Fry to new heights!
Side Dishes
Classic steamed jasmine rice is hands-down the best accompaniment to soak up all that mouthwatering sauce. For a little variety, try serving with egg-fried rice, fluffy white or brown rice, or even steamed noodles. Light sautéed greens like bok choy or snap peas make refreshing partners and round out the plate beautifully.
Creative Ways to Present
Transform your Chinese Beef and Onion Stir-Fry into crowd-pleasing lettuce wraps by spooning the beef and onions into crisp butter lettuce leaves. Or, pile the stir-fry over a bed of stir-fried noodles for a hearty, takeout-style meal. For family-style feasts, serve it straight from the wok with tongs or chopsticks so everyone can help themselves—fun, interactive, and delicious.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers quickly, then pack them into airtight containers and refrigerate for up to three days. The flavors deepen overnight, making Chinese Beef and Onion Stir-Fry a tasty choice even the next day.
Freezing
For longer storage, freeze portions in tightly sealed, freezer-safe bags or containers. Label the date and use within two months for the best texture and taste. Just remember to thaw overnight in the refrigerator before reheating.
Reheating
To keep the beef tender and the onions vibrant, reheat leftovers in a skillet or wok over medium heat, stirring constantly until warmed through. Add a splash of beef broth or water if the sauce needs loosening; microwave reheating also works for convenience, but keep the timing brief to avoid overcooked meat.
FAQs
What’s the best cut of beef for Chinese Beef and Onion Stir-Fry?
Flank steak is the most popular choice because it’s flavorful, lean, and becomes deliciously tender when thinly sliced against the grain. You can also use sirloin or even skirt steak if that’s what you have on hand—just be sure to slice thinly and marinate well.
Can I add extra vegetables to this stir-fry?
Absolutely! Snap peas, bell peppers, mushrooms, or thinly sliced carrots are great additions. Just add them after the onions to ensure they stay crisp and colorful without overpowering the classic beef and onion profile.
How do I keep the beef tender?
Marinating the beef in soy sauce and cornstarch is key. Cornstarch helps lock in juiciness and creates a protective coating during stir-frying, while quick cooking over very high heat keeps the beef from getting tough.
Is this recipe gluten-free?
Traditional soy sauce, oyster sauce, and hoisin sauce contain wheat, but you can easily substitute gluten-free versions of each. Be sure to double-check your labels so everyone can enjoy this delicious Chinese Beef and Onion Stir-Fry worry-free.
What can I do if the sauce gets too thick or salty?
If your sauce thickens more than you like, simply add a splash or two of beef broth or water to reach your preferred consistency. For saltiness, opt for low-sodium soy sauce next time, and taste as you go to season perfectly.
Final Thoughts
There’s just something unbeatable about a homemade Chinese Beef and Onion Stir-Fry—the sizzle, the aroma, and the bold, satisfying flavors make it a perennial favorite in my kitchen. Give it a try, share it with family and friends, and watch just how quickly it disappears from everyone’s plates!
Print
Chinese Beef and Onion Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Beef and Onion Stir-Fry is a savory and satisfying dish that’s quick to make and packed with flavor. Tender slices of flank steak are stir-fried with onions, garlic, and ginger in a delicious sauce, creating a perfect balance of sweet and savory. Serve it over steamed rice for a complete meal that’s sure to impress.
Ingredients
For the beef:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the stir-fry:
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup beef broth
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Marinate the beef: In a medium bowl, toss the sliced flank steak with soy sauce, cornstarch, and a pinch of black pepper. Let it marinate for 15 minutes.
- Prepare the sauce: In a small bowl, whisk together oyster sauce, hoisin sauce, beef broth, rice vinegar, and sugar; set aside.
- Stir-fry the beef: Heat a large wok or skillet over high heat and add 1 tablespoon of vegetable oil. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until just browned. Remove the beef from the pan and set aside.
- Cook the vegetables: Add the remaining oil to the pan, then add the sliced onion. Stir-fry for 3-4 minutes until the onion is slightly softened. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
- Combine and finish: Return the beef to the pan, pour in the sauce mixture, and toss everything together until the beef is cooked through and coated in sauce, about 2 more minutes. Season with salt and pepper to taste. Garnish with sliced green onions and serve immediately with steamed rice.
Notes
- For extra veggies, add sliced bell peppers or snap peas.
- Use low-sodium soy sauce to control saltiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg
