Chinese Beef and Onion Stir Fry Recipe

Oh, I just have to tell you about this incredible Chinese Beef and Onion Stir Fry Recipe that I ve been making on repeat lately! It s one of those dishes that feels fancy and comforting at the same time, but you can whip it up in under 30 minutes-perfect for busy weeknights or when you want something satisfying without the fuss. I love this recipe because it pairs tender beef with sweet, caramelized onions in a sauce that s savory, lightly sweet, and just bursting with umami.

When I first tried this Chinese Beef and Onion Stir Fry Recipe, I was amazed at how tender the beef turned out-like restaurant quality but so much easier to make at home. You ll find that with a simple marinade and a quick stir-fry, you can really make the flavors pop. Plus, it works well with just steamed rice or even tossed into noodles, so it s super versatile for whatever you have on hand!

this …

Ingredients You’ll Need

Each ingredient in this Chinese Beef and Onion Stir Fry Recipe works together to build that rich, mouthwatering flavor. When shopping, look for fresh ginger and a good-quality cut of beef like sirloin or flank steak for the best texture.

• Sirloin steak (or rib eye, flank steak, or blade steak): Choose a tender cut and slice against the grain for maximum tenderness.
• White or yellow onion: Sweet, juicy layers that caramelize beautifully in the stir fry.
• Ginger: Fresh slices give this dish a warm, slightly spicy aroma.
• Garlic: Minced or thinly sliced, adds depth and savory notes.
• Green onion: Adds color and a mild onion flavor to finish the dish.
• Soy sauce: Both low sodium and regular versions are used for marinade and sauce.
• Shaoxing cooking wine: A rice wine that boosts umami and tenderizes the beef; dry sherry works as a substitute.
• Sesame oil: Adds a toasty nuttiness that s signature to Chinese cooking.
• Cornstarch: Crucial for velveting the beef and thickening the sauce smoothly.
• Oyster sauce: Sweet and savory, it gives the sauce a rich, glossy finish.
• Hoisin sauce: A touch of sweetness and complexity that balances the salty flavors.
• Sugar: Just enough to enhance the savory notes and create balance.
• Water: Helps blend the sauce perfectly and tenderizes the meat in the marinade.
• Oil: For searing the beef and stir-frying the aromatics-don’t skimp on this!

Variations

I love how flexible this Chinese Beef and Onion Stir Fry Recipe is-feel free to tweak the ingredients based on what you like or have handy. I often experiment with different veggies or protein swaps depending on the season or mood.

• Vegetable Boost: Adding bell peppers or snap peas gives a fresh crunch and more color-my kids actually love the extra veggies this way.
• Spicy Kick: Toss in some sliced fresh chili or a splash of chili oil for a warm heat that s perfect if you like things spicy.
• Gluten-Free Option: Swap soy sauce for tamari and ensure oyster sauce is gluten-free to keep this recipe accessible.
• Beef Alternatives: You can replace beef with thinly sliced chicken or pork loin for a different twist that still cooks quickly.

How to Make Chinese Beef and Onion Stir Fry Recipe

Step 1: Prep Your Aromatics and Beef

Start by peeling and slicing your onion into segments-don t rush this because slightly thick pieces caramelize better during cooking. Thinly slice the garlic and ginger, and chop up your green onions with some length to keep their freshness. For the beef, I discovered that popping it in the freezer for 15 minutes makes it much easier to slice thinly against the grain-which is crucial! This small step makes all the difference for a tender bite.

Step 2: Marinate and Velvet the Beef

Mix the sliced beef with soy sauce, Shaoxing wine, water, and sesame oil, letting it soak up those flavors for at least 15 minutes. Once marinated, sprinkle in cornstarch and oil, then toss to coat. This velveting step is a game-changer, locking moisture in the beef so it s perfectly silky once cooked. Just remember, add the cornstarch after marinating so the beef absorbs all the flavor first.

Step 3: Make the Stir Fry Sauce

Combine soy sauce with cornstarch first to avoid lumps, then stir in sugar, oyster and hoisin sauces, sesame oil, cooking wine, dark soy sauce, and water. Give it a good mix and set aside-this magical sauce will thicken up beautifully and coat every bite with that irresistible glaze.

Step 4: Sear the Beef

Heat a large pan or wok over high heat until it s smoking hot, then add plenty of oil-about 3 to 4 tablespoons. Spread the beef slices out in a single layer to get a nice sear, then stir-fry until it’s about 90% cooked through, which usually takes 2 to 4 minutes. Don t worry if some pink remains; it ll finish cooking later. Removing the beef now keeps it tender and prevents overcooking-something I learned the hard way on my first tries!

Step 5: Build Flavors with Onions and Ginger

Add a little more oil to the pan and toast your ginger slices for about a minute until fragrant and golden. Toss in the onions and garlic, stirring and cooking until everything is softened and starting to caramelize-about 2 minutes. This is where the dish really starts to get that deep flavor and sweetness.

Step 6: Bring It All Together

Give your stir fry sauce a quick stir to recombine the cornstarch, then pour it into the pan with your onions and ginger. Keep stirring as the sauce thickens and darkens-this takes just a couple of minutes and is always exciting to watch. Once thick, add your browned beef back in along with the green onions, and stir everything together for another minute to warm through and blend the flavors.

Serve immediately alongside fluffy steamed rice and watch your family dive right in!

How to Serve Chinese Beef and Onion Stir Fry Recipe

Garnishes

I like topping mine with a handful of freshly chopped green onions and a sprinkle of toasted sesame seeds for that extra pop of nuttiness and color. Sometimes, a drizzle of chili oil or a few fresh cilantro leaves really brightens the dish.

Side Dishes

Steamed jasmine or sticky rice is my go-to, but this Chinese Beef and Onion Stir Fry Recipe also partners wonderfully with simple fried rice, brown rice for a healthier option, or even soft egg noodles tossed with a little soy and sesame oil.

Creative Ways to Present

For special occasions, I like to plate this stir fry on a large platter garnished with slices of fresh cucumber and carved carrot flowers to impress guests. Another fun idea is to serve it family-style with small bowls of toppings like crushed peanuts, pickled chili, and lime wedges so everyone can customize their plate.

Make Ahead and Storage

Storing Leftovers

After your feast, pack leftover Chinese Beef and Onion Stir Fry Recipe into an airtight container and store it in the fridge. I find it keeps well for up to 3 days and still tastes just as delicious when reheated carefully.

Freezing

I ve frozen this stir fry a few times, and while it s best fresh, freezing works if you re in a pinch. Just let it cool completely, portion it out, and freeze in airtight containers. Thaw overnight in the fridge before reheating.

Reheating

The secret to reheating is gentle heat-warm it up in a skillet over medium heat with a splash of water or broth to loosen the sauce and prevent the beef from drying out. Stir frequently and avoid microwaving for long periods to keep tenderness intact.

FAQs

Final Thoughts

I honestly can t recommend this Chinese Beef and Onion Stir Fry Recipe enough-it s one of those dishes where the flavors and textures just hit all the right notes. Every time I make it, it instantly feels like a little celebration at the dinner table, and it s a recipe that s remained a favorite with my family and friends. If you want a quick, delicious, and impressive meal that s not intimidating to prepare, give this one a try-you ll be so glad you did!

Chinese Beef and Onion Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 114 reviews

• Author: Megane
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 3 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Print Recipe

Pin Recipe

---

Description

A delicious Chinese Beef and Onion Stir Fry featuring tender marinated sirloin steak seared to perfection with aromatic ginger, garlic, and onions in a savory, thickened sauce. This quick and flavorful stovetop dish is perfect for a weeknight dinner served with steamed rice.

---

Ingredients

Units USM Scale 1x2x3x

Beef and Aromatics

• 300 g sirloin steak (or rib eye, flank steak or blade steak)
• 1/2 white onion (or yellow onion)
• 4-5 slices ginger
• 3 cloves garlic (minced or sliced thinly)
• 1 stalk green onion (cut into 2 inch pieces)

Marinade

• 1 tablespoon soy sauce
• 1/2 tablespoon Shaoxing cooking wine
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (added after marinating)
• 1 tablespoon oil (added after marinating)

Sauce

• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon corn starch
• 1 teaspoon sugar
• 1 1/2 tablespoons oyster sauce
• 1/2 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
• 1 teaspoon dark soy sauce (for color, can substitute with regular soy sauce)
• 1/2 cup water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Peel and slice ½ white or yellow onion, separating segments. Thinly slice or mince 3 cloves of garlic. Slice 4-5 pieces of ginger. Trim and cut 1 stalk of green onion into 2-inch pieces, slicing the white part lengthwise. Set all aside.
2. Marinate Beef: Thinly slice the beef against the grain; for easier slicing, chill in freezer for 15 minutes. Place beef in a bowl and add 1 tablespoon soy sauce, ½ tablespoon Shaoxing wine, 2 tablespoons water, and 1 teaspoon sesame oil. Marinate for 15 minutes. After marinating, stir in 1 teaspoon cornstarch until fully coated, then add 1 tablespoon oil and mix well. Set aside.
3. Make Stir Fry Sauce: In a small bowl, blend 1 tablespoon soy sauce with 1 tablespoon corn starch until smooth. Add 1 teaspoon sugar, 1½ tablespoons oyster sauce, ½ tablespoon hoisin sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing wine, and 1 teaspoon dark soy sauce. Stir well, then add ½ cup water and mix again. Set aside.
4. Stir Fry Beef: Heat a large frying pan or wok on high heat. When hot, add 3-4 tablespoons oil and the marinated beef, spreading it out to sear. Stir fry the beef until about 90% cooked (2-4 minutes). Remove beef and set aside.
5. Cook Aromatics: Add more oil if needed, then add ginger slices and toast for about 1 minute until slightly browned. Add onion slices and garlic, stir frying until soft and slightly brown, about 2 minutes.
6. Add Sauce and Finish: Push aromatics to the side of the pan. Stir the sauce mixture to redistribute cornstarch and pour into the pan. Stir continuously until sauce thickens and darkens in color. Mix aromatics back into the sauce, return beef to the pan, add green onions, and stir fry everything together for about 1 minute.
7. Serve: Plate the stir fry and enjoy it hot with steamed rice.

---

Notes

• Dark soy sauce is primarily used for color; you can substitute regular soy sauce if unavailable.
• Preparation is crucial as stir frying proceeds quickly; have all ingredients ready before cooking.
• Freezing beef for 15 minutes makes slicing easier and more precise.
• Slice beef against the grain to ensure tenderness.
• Marinate beef for at least 15 minutes to maximize flavor absorption.
• Adding cornstarch after marinating velvets the meat, creating a silky texture and sealing in moisture.
• Sear beef to about 90% doneness to avoid overcooking and toughness.
• Optionally, tenderize beef using baking soda before marinating, but rinse thoroughly to avoid off flavors.

---

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 700 mg
• Fat: 18 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 70 mg