Savor the classic flavors of Chinese cuisine with this quick and easy beef and onion stir fry. Featuring tender beef, sweet onions, and a savory sauce with a hint of umami, this dish is perfect for busy weeknights. Paired with steamed rice or noodles, it’s a restaurant-quality meal you can whip up in no time!
Ingredients:
For the Stir Fry:
- 300 g (10 oz) cut of sirloin, ribeye, flank, or blade steak
- ½ white or yellow onion, sliced
- 4–5 slices ginger
- 3 cloves garlic, minced or sliced thinly
- 1 stalk green onion, cut into 2-inch pieces
For the Marinade:
- 1 tablespoon soy sauce
- ½ tablespoon Shaoxing cooking wine
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (added after marinating)
- 1 tablespoon oil (added after marinating)
For the Sauce:
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1½ tablespoons oyster sauce
- ½ tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ tablespoon Shaoxing wine (or dry sherry or rice wine as an alternative)
- 1 teaspoon dark soy sauce (for a rich color; you can use regular soy sauce if needed)
- ½ cup water
Instructions:
- Prepare the Beef : Thinly slice the steak against the grain into bite-sized pieces. In a bowl, combine soy sauce, Shaoxing wine, water, and sesame oil for the marinade. Add the sliced beef and let it marinate for 15 minutes. Once the beef has marinated, stir in 1 teaspoon of cornstarch and 1 tablespoon of oil, ensuring the meat is evenly coated. Set it aside to rest.
- Make the Sauce : In a small bowl, whisk together all the sauce ingredients: soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Set aside.
- Sear the Beef: Heat a wok or large pan on high heat and add 1 tablespoon of oil. Cook the beef in small batches for 1–2 minutes, just until browned on the outside but still rare inside. Remove from the pan and set aside.
- Sauté Aromatics and Onions : Add another tablespoon of oil to the wok. Stir fry the ginger and garlic for 30 seconds until fragrant. Toss in the sliced onion and sauté for 2–3 minutes, or until it starts to soften and become fragrant.
- Combine and Finish Cooking : Return the beef to the wok along with the green onions. Pour in the prepared sauce.Continue stir-frying for another 1–2 minutes, allowing the sauce to thicken and perfectly coat the beef and onions.
- Serve : Remove from heat and serve hot with steamed rice or noodles. Enjoy!
Conclusion:
This Chinese beef and onion stir fry is a perfect balance of tender beef, crisp onions, and a savory sauce that brings everything together. Quick and easy to prepare, it’s a crowd-pleasing dish that’s as delicious as it is versatile. Add this to your weekly rotation for a satisfying homemade meal!
Chinese Beef and Onion Stir Fry
Aflavorful Chinese stir fry with tender beef, sweet onions, and a savory sauce,perfect for a quick and satisfying meal.
Ingredients
For the Stir Fry:
- 300 g 10 oz cut of sirloin, ribeye, flank, or blade steak
- ½ white or yellow onion sliced
- 4 –5 slices ginger
- 3 cloves garlic minced or sliced thinly
- 1 stalk green onion cut into 2-inch pieces
For the Marinade:
- 1 tablespoon soy sauce
- ½ tablespoon Shaoxing cooking wine
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch added after marinating
- 1 tablespoon oil added after marinating
For the Sauce:
- 1 tablespoon soy sauce low sodium
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1½ tablespoons oyster sauce
- ½ tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ tablespoon Shaoxing wine or dry sherry or rice wine as an alternative
- 1 teaspoon dark soy sauce for a rich color; you can use regular soy sauce if needed
- ½ cup water
Instructions
- Prepare the Beef : Thinly slice the steak against the grain into bite-sized pieces. In a bowl, combine soy sauce, Shaoxing wine, water, and sesame oil for the marinade. Add the sliced beef and let it marinate for 15 minutes. Once the beef has marinated, stir in 1 teaspoon of cornstarch and 1 tablespoon of oil, ensuring the meat is evenly coated. Set it aside to rest.
- Make the Sauce : In a small bowl, whisk together all the sauce ingredients: soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Set aside.
- Sear the Beef: Heat a wok or large pan on high heat and add 1 tablespoon of oil. Cook the beef in small batches for 1–2 minutes, just until browned on the outside but still rare inside. Remove from the pan and set aside.
- Sauté Aromatics and Onions : Add another tablespoon of oil to the wok. Stir fry the ginger and garlic for 30 seconds until fragrant. Toss in the sliced onion and sauté for 2–3 minutes, or until it starts to soften and become fragrant.
- Combine and Finish Cooking : Return the beef to the wok along with the green onions. Pour in the prepared sauce. Continue stir-frying for another 1–2 minutes, allowing the sauce to thicken and perfectly coat the beef and onions.
- Serve : Remove from heat and serve hot with steamed rice or noodles. Enjoy!