Chinese Beef and Onion Stir-Fry

Introduction

Want a quick, flavorful, and satisfying dinner that’s ready in 30 minutes or less? This Chinese Beef and Onion Stir-Fry is your answer. Juicy slices of tender beef are stir-fried with sweet onions in a savory, umami-rich sauce that’s better than takeout. Serve it over steamed rice for a complete and comforting meal.

Focus Keyword: Chinese Beef and Onion Stir-Fry

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp cornstarch
• 1/2 tsp baking soda (for tenderizing)
• 2 tbsp vegetable oil, divided
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)
• 1/4 cup beef broth or water
• Optional: green onions or sesame seeds for garnish

Timing

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: ~25 minutes

Quick, savory, and loaded with bold Chinese flavors — this Beef and Onion Stir-Fry is weeknight perfection.

Instructions

Step 1: Marinate the Beef

In a bowl, combine soy sauce, oyster sauce, hoisin, Shaoxing wine, cornstarch, and baking soda. Add sliced beef and toss well. Let marinate for at least 10 minutes while you prep other ingredients.

Step 2: Sear the Beef

Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beef in a single layer (work in batches if needed) and sear until browned, about 1–2 minutes per side. Remove and set aside.

Step 3: Stir-Fry the Onion

Add remaining oil and stir-fry sliced onions for 2–3 minutes until slightly softened. Add garlic and ginger, stir-fry another 30 seconds.

Step 4: Combine and Sauce

Return beef to the pan. Add 1/4 cup beef broth or water to deglaze and help coat everything in sauce. Stir-fry for another 1–2 minutes until beef is cooked through and onions are tender.

Step 5: Garnish and Serve

Serve immediately over steamed rice. Garnish with green onions or sesame seeds if desired.

Tips for Success

• Slice beef thinly against the grain for tenderness
• Don’t overcrowd the pan when searing the beef
• Let the pan get hot before stir-frying for best texture

Variations

• Add sliced bell peppers, snap peas, or broccoli
• Use chicken or tofu instead of beef
• Spice it up with chili garlic sauce or red pepper flakes

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or microwave before serving.

Conclusion

This Chinese Beef and Onion Stir-Fry delivers classic takeout flavor with simple ingredients and a fast cook time. Perfect for weeknight dinners or meal prep, it’s a must-try dish that’ll become part of your regular rotation.

FAQs

Q1: Can I prep the beef ahead of time?
Yes! Marinate the beef and store it in the fridge up to 24 hours before cooking.

Q2: What cut of beef is best?
Flank steak or sirloin are ideal for stir-frying because they’re tender and cook quickly.

Q3: Is Shaoxing wine necessary?
It adds authentic depth, but dry sherry or even rice vinegar can be used as substitutes.