Chinese Beef and Onion Stir Fry Recipe

If you’re searching for a takeout classic that’s easy to whip up at home yet packed with flavor, Chinese Beef and Onion Stir Fry is your answer. This simple dish pairs tender marinated beef with sweet, caramelized onions, all tossed in a glossy, savory sauce that’s truly crave-worthy. Whether you’re looking to impress guests or treat yourself on a cozy night in, Chinese Beef and Onion Stir Fry delivers big flavors with minimal fuss—just the kind of recipe you’ll reach for again and again!

Ingredients You’ll Need

This recipe leans on a handful of fresh ingredients and pantry staples. Each element plays a role, from velvety beef to aromatic ginger, layering together for an irresistible depth of flavor and that signature stir fry shine.

• Sirloin steak or rib eye, flank steak, or blade steak (300g): Choose a cut that stays tender and soaks up all the delicious marinade.
• White or yellow onion (1/2, thinly sliced): Onions add sweetness and soak up the savory sauce, balancing the richness of the beef.
• Ginger (4-5 slices): Fresh ginger brings warmth and a subtle zing, brightening every bite.
• Garlic (3 cloves, minced or sliced): Aromatic garlic rounds out the sauce with its signature nuttiness.
• Green onion (1 stalk, cut into 2-inch pieces): Added at the end, green onion keeps things fresh and vibrant.
• Soy sauce (1 tbsp for marinade): The base of the marinade—adds depth and umami.
• Shaoxing cooking wine or dry sherry/rice wine (1/2 tbsp for marinade): Essential for the classic Chinese stir fry aroma.
• Water (2 tbsp for marinade): Loosens the marinade so the beef soaks it all in.
• Sesame oil (1 tsp for marinade): Adds a gentle hint of nuttiness to the beef.
• Soy sauce (1 tbsp for sauce): The backbone of the stir fry sauce, adding saltiness.
• Cornstarch (1 tbsp for sauce): Helps thicken the glossy sauce and makes the beef super tender.
• Sugar (1 tsp for sauce): A touch of sugar balances the savory notes and helps the onions caramelize.
• Oyster sauce (1 1/2 tbsp): Deepens the savory, slightly sweet character of the sauce.
• Hoisin sauce (1/2 tbsp): Adds complexity and a subtle sweetness with a unique, tangy kick.
• Sesame oil (1 tsp for sauce): A finishing drizzle for nutty, aromatic richness.
• Shaoxing cooking wine or rice wine (1/2 tbsp for sauce): Adds a restaurant-style aroma to the finished dish.
• Dark soy sauce (1 tsp for color): For that irresistible deep brown color—regular soy sauce works too in a pinch.
• Water (1/2 cup for sauce): Brings everything together and keeps the sauce silky-smooth.

How to Make Chinese Beef and Onion Stir Fry

Step 1: Prep All Your Ingredients

The key to a stress-free stir fry is a bit of upfront preparation. Start by thinly slicing the onion and ginger, mincing or slicing the garlic, and chopping up your green onions. Then, slice your beef against the grain to ensure maximum tenderness. A couple extra minutes here make everything smoother once the wok heats up!

Step 2: Marinate the Beef

Place the sliced beef into a bowl and toss it with soy sauce, Shaoxing wine, water, and that little splash of sesame oil. Let it absorb those lovely flavors for about 15 minutes. Right before cooking, toss in some cornstarch to coat each piece, locking in juiciness and ensuring a beautifully tender texture once it hits the pan.

Step 3: Mix Up Your Sauce

While the beef is marinating, whisk together your sauce: soy sauce and cornstarch for a perfect base, then add in sugar, oyster sauce, hoisin, a touch more sesame oil, Shaoxing wine, dark soy sauce for a rich color, and finally a splash of water. Stir until smooth—this sauce is what will coat every bite, so don’t skimp on stirring!

Step 4: Sear the Beef

Heat a little oil in a wok or a large skillet over high heat. Once it’s shimmering hot, sear the marinated beef in batches (if needed) for just 2 to 4 minutes until it’s about 90 percent cooked through. Remove the beef and set it aside—you want it juicy, not overdone.

Step 5: Build the Aromatics and Sauce

In the same wok, sauté the ginger slices quickly until fragrant, then add the garlic and onions. Cook them just until the onions have softened and turned a little golden. Pour in your prepared sauce and cook, stirring, until it thickens and glazes the onions beautifully.

Step 6: Toss Everything Together

Return the beef and add the green onions to the wok, tossing to combine everything evenly. Let the Chinese Beef and Onion Stir Fry bubble for another minute so all the flavors mingle. Then, transfer to a serving plate and get ready for the compliments!

How to Serve Chinese Beef and Onion Stir Fry

Garnishes

This stir fry is beautiful with just a sprinkle of thinly sliced green onions or a small handful of toasted sesame seeds scattered over the top. If you want a pop of color, some finely chopped fresh chilies add a bit of sparkle (and a gentle kick).

Side Dishes

Chinese Beef and Onion Stir Fry pairs like a dream with perfectly steamed jasmine or white rice, which soaks up every drop of that shiny sauce. Add a quick stir-fried veggie, such as bok choy or snap peas, for color and crunch. If you’re serving a crowd, try some fluffy egg fried rice on the side for a heartier meal.

Creative Ways to Present

For a family-style feast, serve your Chinese Beef and Onion Stir Fry straight from the wok at the table—rustic and satisfying. For something a bit more special, portion it into individual bowls with a nest of steamed rice on the side and a few fresh cucumber slices for a refreshing contrast. Or, wrap it up in crisp lettuce leaves for a fun, hand-held dinner idea!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, cool everything to room temperature before placing in an airtight container. Chinese Beef and Onion Stir Fry will keep in the fridge for up to three days, making it great for next-day lunches or a speedy after-work dinner.

Freezing

While this dish is best fresh, you can freeze it in a pinch. Just be sure to cool it completely and store in a freezer-safe container, ideally separated into single servings for ease. The beef may lose a touch of tenderness upon thawing, but the flavors stay vibrant for up to two months.

Reheating

To reheat, simply warm the stir fry in a pan over medium heat, stirring gently until heated through. If using a microwave, give it a quick stir midway to make sure the sauce is evenly distributed. A splash of water or a drizzle of soy sauce can help revive its original sauciness.

FAQs

What cut of beef works best for Chinese Beef and Onion Stir Fry?

You’ll get the best results with tender cuts like sirloin, rib eye, flank, or blade steak. Always slice against the grain—this keeps each piece extra tender and helps the marinade work its magic.

Can I make this dish gluten-free?

Absolutely! Swap the soy sauce and oyster sauce for gluten-free versions, and double-check your hoisin sauce. The dish tastes just as spectacular with these simple swaps.

How do I prevent the beef from turning tough?

The marinade (especially the cornstarch) helps a lot in keeping beef tender. Don’t overcook—get your wok hot, cook the beef quickly, and set it aside as soon as it’s mostly done. Always finish the cooking after returning it to the sauce for the final toss.

Can I use other vegetables in this recipe?

Definitely. While classic Chinese Beef and Onion Stir Fry features mostly beef and onions, bell peppers, mushrooms, or even snow peas make fantastic additions for extra color or crunch.

Is this recipe spicy?

Not at all—Chinese Beef and Onion Stir Fry is all about savory flavors with a touch of sweetness. If you want to bring the heat, toss in a fresh chili or a pinch of chili flakes!

Final Thoughts

There’s nothing quite like the satisfaction of mastering a restaurant favorite in your own kitchen, especially when it’s as foolproof and flavorful as Chinese Beef and Onion Stir Fry. I hope you’ll give this recipe a try—the simplicity, speed, and big flavors are sure to win over everyone at the table. Happy cooking!

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