If you’re craving a dish that brings together tender slices of beef and sweet caramelized onions in a rich, flavorful sauce, this Chinese Beef and Onion Stir-Fry Recipe will quickly become your new favorite weeknight meal. It’s a brilliant harmony of savory soy, oyster, and hoisin sauces with a hint of fragrant ginger and garlic, all tossed together in just under 30 minutes. The combination of textures and bold flavors makes it a comforting yet exciting dish that’s perfect for anyone who loves quick, home-cooked Chinese flavors without fuss.
Ingredients You’ll Need
What’s fantastic about this Chinese Beef and Onion Stir-Fry Recipe is how straightforward and accessible the ingredients are, yet each one plays an essential role in building layers of amazing taste, texture, and color. From the tender beef slices to the crisp, aromatic onions, every bite bursts with flavor.
- 1 lb flank steak, thinly sliced against the grain: Ensures maximum tenderness and quick cooking time.
- 1 tablespoon cornstarch: Helps coat the beef for a velvety texture and seals in juices.
- 2 tablespoons soy sauce: Adds that classic salty umami foundation.
- 1 tablespoon oyster sauce: Brings deep, savory notes that enrich the sauce.
- 1 tablespoon hoisin sauce: Adds a sweet-savory complexity to the mix.
- 1 tablespoon Shaoxing wine (or dry sherry): Lifts the flavor with a subtle aromatic touch.
- 1 teaspoon sesame oil: Gives a fragrant, nutty essence that instantly signals Chinese cuisine.
- 1/2 teaspoon sugar: Balances all the savory and salty components for harmony.
- 1/4 teaspoon white pepper: Delivers a gentle heat without overpowering the dish.
- 2 tablespoons vegetable oil: Perfect for high-heat stir-frying without burning.
- 1 large yellow onion, sliced into wedges: Sweetens up with caramelization and adds crunch.
- 2 cloves garlic, minced: Injects pungent, aromatic depth.
- 1 teaspoon grated fresh ginger: Brings zesty brightness and a subtle kick.
- 2 green onions, sliced for garnish: Freshens and colors the final presentation beautifully.
How to Make Chinese Beef and Onion Stir-Fry Recipe
Step 1: Marinate the Beef
Start by mixing your thinly sliced flank steak with cornstarch, soy sauce, and sesame oil in a bowl. This step not only seasons the beef but also helps create a slight coating that locks in moisture, making every bite wonderfully tender. Let it rest for 15 to 20 minutes while you prepare the sauce and veggies. This bit of patience gives the beef time to soak up the flavors and ensures it cooks perfectly in the hot wok.
Step 2: Prepare the Sauce
While the beef marinates, whisk together oyster sauce, hoisin sauce, Shaoxing wine, sugar, and white pepper in a small bowl. This beautiful mixture is where the magic happens—bringing a savory, slightly sweet, and aromatic layer that clings perfectly to both the beef and onions by the end of cooking. Setting it aside now means it’s ready to go right into the pan at just the right moment.
Step 3: Sear the Beef
Heat a tablespoon of vegetable oil in your wok or skillet over high heat until shimmering. Add the marinated beef in a single layer, allowing it space to sear properly—about 1 to 2 minutes per side. This quick sear locks in flavor and caramelizes the outside, giving your stir-fry that irresistible char. Once browned, remove the beef to a plate to rest briefly.
Step 4: Cook the Onions and Aromatics
Using the same pan, add the remaining oil and toss in your sliced yellow onions. Stir-fry for 2 to 3 minutes until they soften and start to caramelize at the edges—this adds a natural sweetness and texture contrast. Then quickly stir in the minced garlic and grated ginger, cooking just another 30 seconds so these fragrant aromatics can release their essence without burning.
Step 5: Combine and Finish
Return the beef to the pan with the onions and immediately pour in your luscious prepared sauce. Toss everything together over high heat for another 1 to 2 minutes. This is when the sauce thickens slightly, clinging to each strand of beef and wedge of onion, sealing in that incredible flavor. Once everything is heated through and perfectly coated, your stir-fry is ready to serve.
How to Serve Chinese Beef and Onion Stir-Fry Recipe
Garnishes
A sprinkle of sliced green onions on top is a simple way to add a fresh burst of color and an extra mild oniony crunch that brightens each bite. It elevates the presentation and adds a lovely contrast to the sweet, savory tones.
Side Dishes
This dish pairs beautifully with steamed white or jasmine rice, which soaks up that rich sauce wonderfully. For a bit of extra green goodness and texture, steamed bok choy or a refreshing cucumber salad offer perfect balance, making the meal both satisfying and well-rounded.
Creative Ways to Present
If you want to make your Chinese Beef and Onion Stir-Fry Recipe a little more special, try serving it atop fluffy steamed buns for a fun twist or alongside crispy fried noodles for crunch. Another great idea is to pile it over a bed of cauliflower rice for a low-carb option that still lets the flavors shine.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious stir-fry, store any leftovers in an airtight container and keep them in the fridge for up to 3 days. The flavors truly deepen as they rest, so you might find it just as tasty the next day!
Freezing
If you want to plan further ahead, freezing this dish is possible, though the texture of the onions may soften slightly upon thawing. Place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Stir occasionally until warmed through to keep the beef tender and the onions from overcooking. Avoid microwave reheating for best texture, but it works in a pinch.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can also use sirloin or skirt steak. Just make sure to slice thinly against the grain to keep it tender and quick to cook.
What if I don’t have Shaoxing wine? Can I omit it?
If you don’t have Shaoxing wine, dry sherry is a fantastic substitute that provides a similar depth of flavor. If neither is available, you can simply leave it out—the dish will still be delicious, just a little less aromatic.
Can I add vegetables to this stir-fry?
Definitely! Adding bell peppers, snap peas, or even julienned carrots can introduce lovely color and crunch, making it even more vibrant and nutritious. Just add them after the onions so everything cooks evenly.
How do I get the onions to caramelize without burning?
Use high heat but keep the onions moving in the pan, stirring often. The goal is to develop a golden brown color on the edges, which takes just a few minutes. Adding a pinch of sugar can enhance caramelization if you like.
Is this dish spicy? Can I make it spicy?
The classic Chinese Beef and Onion Stir-Fry Recipe isn’t spicy by default, but you can easily add heat by tossing in some sliced fresh chili peppers, a splash of chili oil, or a sprinkle of red pepper flakes during the stir-frying steps.
Final Thoughts
There’s an undeniable joy in cooking something simple, speedy, and utterly delicious like this Chinese Beef and Onion Stir-Fry Recipe. It’s a dish that feels special but is effortless enough for any night of the week. Once you’ve made it, you’ll understand why it’s a kitchen favorite—so go ahead, grab your wok, and make this flavor-packed stir-fry your next happy meal!
Print
Chinese Beef and Onion Stir-Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Description
A quick and flavorful Chinese Beef and Onion Stir-Fry featuring tender flank steak marinated in savory sauces, stir-fried with caramelized onions, garlic, and ginger, finished with a rich hoisin and oyster sauce blend. Perfect weeknight dinner served with steamed rice.
Ingredients
Beef Marinade
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Vegetables & Aromatics
- 2 tablespoons vegetable oil, divided
- 1 large yellow onion, sliced into wedges
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced for garnish
Instructions
- Marinate the beef: In a medium bowl, combine the sliced flank steak with cornstarch, soy sauce, and sesame oil. Toss thoroughly to coat each piece evenly. Let the beef marinate for 15–20 minutes to tenderize and absorb flavors.
- Prepare the sauce: While the beef marinates, mix oyster sauce, hoisin sauce, Shaoxing wine, sugar, and white pepper in a small bowl until well combined. Set aside.
- Cook the beef: Heat 1 tablespoon of vegetable oil over high heat in a large skillet or wok. Arrange the marinated beef in a single layer and sear for 1–2 minutes per side, just until browned but not fully cooked through. Remove beef from the pan and keep aside.
- Stir-fry onions: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced onions and stir-fry for 2–3 minutes, allowing them to soften and caramelize slightly around the edges.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Combine and finish cooking: Return the seared beef to the pan. Pour in the prepared sauce and toss everything together. Stir-fry for another 1–2 minutes until the beef is fully cooked and the sauce thickens slightly.
- Garnish and serve: Sprinkle with sliced green onions and serve immediately, ideally accompanied by steamed rice.
Notes
- Freeze the beef for 20 minutes before slicing to make it easier to cut and more tender.
- Shaoxing wine can be substituted with dry sherry or omitted altogether if unavailable.
- Add bell peppers, snap peas, or other vegetables for extra color, texture, and nutritional value.
