Name: Chinese Beef and Onion Stir-Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon cornstarch; 1/2 teaspoon sugar; 1/4 teaspoon black pepper; 1 tablespoon vegetable oil; 1 large onion, sliced; 2 cloves garlic, minced; 1/2 teaspoon fresh ginger, minced; 2 green onions, chopped (optional, for garnish)

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If you’re looking for a quick, deeply savory dinner that tastes just like something from your favorite restaurant, Chinese Beef and Onion Stir-Fry is the answer. Tender slices of beef are nestled into sweet, golden onions and coated in a glossy, garlicky sauce that clings to every morsel, wrapping each bite in mouthwatering flavor. Simple to prepare yet impressive on the plate, this stir-fry brings the bustling energy of an Asian kitchen right to your home table. Best of all, it’s a dish you can pull together in under 30 minutes—weeknight magic for busy cooks, and just as perfect for sharing on a cozy weekend night. Get ready to make Chinese Beef and Onion Stir-Fry a regular part of your crave-worthy dinner rotation!

Chinese Beef and Onion Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is just how few ingredients you need to create restaurant-caliber results. Each component plays a vital role, adding its own layer of flavor, harmony, or texture to the mix. Here’s what you’ll need and why:

Flank steak: The ultimate choice for tenderness and beefy flavor—slice it thinly against the grain for the juiciest results.
Soy sauce: Lends savory depth and brings out the natural umami in both the beef and the onions.
Oyster sauce: A hint of briny richness and subtle sweetness that elevates the stir-fry sauce.
Hoisin sauce: Adds sweetness and complexity, creating a glossy coating for every bite.
Cornstarch: Helps tenderize the beef and thickens the sauce to perfection.
Sugar: Rounds out the flavors and enhances the natural caramelization of the onions.
Black pepper: Gives a subtle zing and touch of warmth to the dish’s overall flavor profile.
Vegetable oil: Neutral and high-heat— just what you need for the intense sear of a classic stir-fry.
Large onion: The star vegetable—sliced for maximum sweetness and texture.
Garlic: Infuses the dish with delicious aroma and an earthy backbone.
Fresh ginger: A bright, punchy undertone that enlivens the whole stir-fry.
Green onions (optional): For garnish, they add a final burst of color and crisp freshness.

How to Make Chinese Beef and Onion Stir-Fry

Step 1: Marinate the Beef

Start by tossing your thinly sliced flank steak in a bowl with the soy sauce, oyster sauce, hoisin sauce, cornstarch, sugar, and black pepper. Let the mixture sit and work its magic for about 15 to 20 minutes. This step not only infuses the meat with flavor but also helps tenderize every slice, ensuring your Chinese Beef and Onion Stir-Fry turns out melt-in-your-mouth perfect.

Step 2: Sear the Beef

Heat your largest skillet or trusty wok until it’s smoking-hot, then swirl in the vegetable oil. Spread the marinated beef in a single layer—don’t crowd the pan! Sear each side for 1 to 2 minutes until beautifully browned but still tender inside. Remove the sizzling beef and set it aside, resisting the temptation to nibble… for now!

Step 3: Stir-Fry the Aromatics and Onions

In the same pan, add your sliced onion, minced garlic, and ginger. Stir-fry everything for 2 to 3 minutes, just until the onions turn translucent and start releasing their sweet fragrance. These aromatics are the backbone of flavor in this Chinese Beef and Onion Stir-Fry.

Step 4: Bring Everything Together

With your kitchen now smelling irresistible, return the seared beef back into the pan. Give everything a good toss so the sauce clings to each piece and the onions and beef happily mingle. After 1-2 minutes, once it’s all sizzling and the sauce has thickened slightly, you’re done! If you like, sprinkle on your chopped green onions for a bright finish.

How to Serve Chinese Beef and Onion Stir-Fry

Garnishes

For an eye-catching and flavor-packed finish, sprinkle finely chopped green onions or a handful of toasted sesame seeds over the top. Not only do these garnishes add color, but they also introduce a fresh crunch and a burst of brightness that perfectly complements the rich sauce.

Side Dishes

This stir-fry loves a fluffy bed of steamed jasmine rice, which soaks up all that mouthwatering sauce. For a lighter touch, try serving it with cauliflower rice or alongside simple sautéed greens like bok choy or Chinese broccoli. The key is to let the main event—your Chinese Beef and Onion Stir-Fry—shine!

Creative Ways to Present

Try spooning the stir-fry into crisp lettuce cups for a fun, hand-held meal, or pair with steamed bao buns to turn things into a memorable feast. You can even top a bowl of hot noodles with the stir-fry for a soul-warming twist that’s perfect for chilly nights.

Make Ahead and Storage

Storing Leftovers

Place any cooled leftovers in an airtight container and pop them into the fridge where they’ll stay delicious for up to three days. The flavors only get better as they mingle overnight, making tomorrow’s lunch quite a treat.

Freezing

If you want to save your Chinese Beef and Onion Stir-Fry for a future craving, freeze individual portions in sealed containers for up to two months. Thaw overnight in the refrigerator before reheating, and you’ll have a speedy, satisfying meal ready whenever you need it.

Reheating

The best way to reheat this stir-fry is in a hot skillet or wok over medium-high heat until it’s warmed through. Add a splash of water or extra soy sauce if needed to perk up the sauce. Avoid microwaving for too long, as it might dry out the beef.

FAQs

Can I substitute another cut of beef?

Absolutely! While flank steak gives you that classic tender texture, sirloin, skirt steak, or even ribeye can be used—just be sure to slice thinly against the grain for best results.

What can I use instead of oyster sauce?

If you need a substitute, hoisin sauce or a vegetarian mushroom stir-fry sauce both work well. Keep in mind that each will bring a slightly different, delicious twist to your Chinese Beef and Onion Stir-Fry.

Is this dish gluten-free?

The traditional recipe is not, due to the soy and hoisin sauces. Simply substitute with gluten-free tamari and a gluten-free hoisin, and you’re good to go!

Can I add more vegetables?

Certainly! Bell peppers, snap peas, or broccoli can all join the party—just stir-fry them briefly after the onions so they stay crisp and vibrant.

How do I get the beef extra tender?

A chef’s tip: pop the beef into the freezer for 20 minutes before slicing. It firms up, making it easier to cut thin slices, which cook quickly and stay tender. The cornstarch in the marinade also helps with tenderness.

Final Thoughts

From speedy weeknight suppers to celebratory weekend meals, Chinese Beef and Onion Stir-Fry is a dish that always delivers big flavor with minimal fuss. Try it out the next time you’re craving something bold, saucy, and deeply satisfying—you might just find your new go-to dinner!

Chinese Beef and Onion Stir-Fry Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Chinese Beef and Onion Stir-Fry is a quick and flavorful dish that combines tender slices of beef with savory sauces and aromatic vegetables. Perfect for a weeknight dinner, this stir-fry is both satisfying and delicious.

Ingredients

Scale

For the Stir-Fry:

1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
2 green onions, chopped (optional, for garnish)

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Instructions

Marinate the Beef: In a bowl, toss the sliced beef with soy sauce, oyster sauce, hoisin sauce, cornstarch, sugar, and black pepper. Let it marinate for 15–20 minutes.
Sear the Beef: Heat the vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but not overcooked. Remove the beef from the pan and set aside.
Stir-Fry the Vegetables: In the same pan, add the sliced onion, garlic, and ginger. Stir-fry for 2–3 minutes until the onions are slightly softened and aromatic.
Combine and Garnish: Return the beef to the pan and toss everything together for another 1–2 minutes until heated through and well coated. Garnish with chopped green onions if desired. Serve hot with steamed rice.