For a fast and flavorful meal brimming with tender beef and aromatic onions, this Chinese Beef and Onion Stir-Fry is an ideal option. Inspired by classic Chinese restaurant dishes, this stir-fry combines succulent strips of beef with onions, ginger, garlic, and a savory sauce that coats every bite. It’s easy to prepare and uses ingredients you likely have in your pantry, making it an ideal choice for a weeknight dinner or a special meal to impress. With the right technique and a few simple steps, you’ll be serving up this delicious dish in under 30 minutes.
Ingredients
Main Ingredients:
- 300g sirloin steak (or rib eye, flank steak, or blade steak), thinly sliced
- ½ white or yellow onion, thinly sliced
- 4-5 slices fresh ginger
- 3 cloves garlic, minced or sliced thinly
- 1 stalk green onion, cut into 2-inch pieces
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)
Sauce:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1½ tablespoons oyster sauce
- ½ tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
- 1 teaspoon dark soy sauce (for color; can substitute with regular soy sauce)
- ½ cup water
Instructions
- Prepare the Beef and Marinad : Thinly slice the beef against the grain into bite-sized strips. In a bowl, mix soy sauce, Shaoxing wine, water, and sesame oil. Add the beef, tossing to coat. Let marinate for about 15-20 minutes. After marinating, add 1 teaspoon cornstarch and 1 tablespoon oil to the beef, mixing well. This will help tenderize the meat and prevent it from sticking while stir-frying.
- Prepare the Sauce : In a separate small bowl, combine the soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water.
- Stir-Fry the Aromatics : Heat a wok or large skillet over high heat until it’s hot. Add the ginger slices, stirring quickly until fragrant, about 30 seconds. Next, add the garlic and sliced onions. Stir-fry for 1-2 minutes until the onions begin to soften but retain a slight crunch.
- Cook the Beef : Push the onions to the side of the wok. Add a bit more oil if needed, then add the beef in a single layer. Sear the beef without stirring for about 1 minute to get a good color, then stir-fry for another minute until it’s about 80% cooked through.
- Combine and Add Sauce : Return the onions to the center of the wok. Pour the prepared sauce over the beef and onions, stirring everything together to coat evenly. Add the green onions, tossing everything in the sauce for another minute until the sauce thickens and the beef is cooked through.
- Serve : Transfer the stir-fry to a serving dish and enjoy immediately. This dish pairs wonderfully with steamed rice or your favorite noodles.
Conclusion
This Chinese Beef and Onion Stir-Fry is a fantastic way to bring bold, restaurant-style flavors to your dinner table in just a few steps. The savory sauce, tender beef, and crisp onions create a satisfying meal that’s sure to please any crowd. Once you master this simple recipe, you’ll be able to recreate it time and time again, adding variations of vegetables or seasonings to make it your own!
Quick and Flavorful Chinese Beef and Onion Stir-Fry: A Restaurant-Style Favorite at Home
A quick and delicious beef and onion stir-fry witha rich, savory sauce that’s perfect for a weeknight meal.
Ingredients
Main Ingredients:
- 300 g sirloin steak or rib eye, flank steak, or blade steak, thinly sliced
- ½ white or yellow onion thinly sliced
- 4-5 slices fresh ginger
- 3 cloves garlic minced or sliced thinly
- 1 stalk green onion cut into 2-inch pieces
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
Sauce:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1½ tablespoons oyster sauce
- ½ tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine or dry sherry/rice wine
- 1 teaspoon dark soy sauce for color; can substitute with regular soy sauce
- ½ cup water
Instructions
- Prepare the Beef and Marinad : Thinly slice the beef against the grain into bite-sized strips. In a bowl, mix soy sauce, Shaoxing wine, water, and sesame oil. Add the beef, tossing to coat. Let marinate for about 15-20 minutes. After marinating, add 1 teaspoon cornstarch and 1 tablespoon oil to the beef, mixing well. This will help tenderize the meat and prevent it from sticking while stir-frying.
- Prepare the Sauce : In a separate small bowl, combine the soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water.
- Stir-Fry the Aromatics : Heat a wok or large skillet over high heat until it’s hot. Add the ginger slices, stirring quickly until fragrant, about 30 seconds. Next, add the garlic and sliced onions. Stir-fry for 1-2 minutes until the onions begin to soften but retain a slight crunch.
- Cook the Beef : Push the onions to the side of the wok. Add a bit more oil if needed, then add the beef in a single layer. Sear the beef without stirring for about 1 minute to get a good color, then stir-fry for another minute until it’s about 80% cooked through.
- Combine and Add Sauce : Return the onions to the center of the wok. Pour the prepared sauce over the beef and onions, stirring everything together to coat evenly. Add the green onions, tossing everything in the sauce for another minute until the sauce thickens and the beef is cooked through.
- Serve : Transfer the stir-fry to a serving dish and enjoy immediately. This dish pairs wonderfully with steamed rice or your favorite noodles.