If you’re craving a dish that’s packed with flavor, tender slices of beef, and the sweet crunch of onions, you’re in for a real treat with this Beef and Onion Stir Fry Recipe. It’s a wonderful marriage of succulent marinated beef and perfectly caramelized onions all coated in a fragrant, umami-rich sauce that you can whip up in under 30 minutes. Whether it’s a weeknight dinner or a last-minute get-together, this recipe feels both comforting and exciting, making it one of my absolute favorites to share with friends and family.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential for creating the rich taste and satisfying texture of this stir fry. Each element is chosen to bring balance, depth, and vibrant color to the dish.
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain: Using tender cuts sliced thin ensures juicy, quick cooking beef.
- 2 tsp cornstarch: Helps tenderize the beef and gives the sauce a beautiful glaze.
- 2 tsp light soy sauce: Adds a mellow, salty backbone to the marinade.
- 1 tbsp Shaoxing wine (or dry sherry): Enhances the flavor with rich, slightly sweet notes.
- ¼ cup light soy sauce: Forms part of the savory base for the stir fry sauce.
- 1 tbsp dark soy sauce: Provides color and a deeper umami taste.
- â…“ cup water: Balances the sauce and helps it coat the beef evenly.
- 1 tbsp hoisin sauce: Adds a hint of sweetness and complexity.
- ½ tbsp oyster sauce: Brings a subtle briny richness.
- 1 tbsp brown sugar: Balances the savory flavors with a touch of sweetness.
- ½ tsp sesame oil: Adds a toasty, nutty aroma that elevates the entire dish.
- ½ tbsp cornstarch: Ensures the sauce thickens beautifully.
- White pepper powder, to taste: Gives a gentle spicy heat without overpowering.
- 3 tbsp neutral oil (canola, vegetable, or sunflower): Perfect for high-heat stir frying without imparting strong flavors.
- 4 cloves garlic, minced: Infuses the oil with fragrant boldness.
- 1 tsp ginger, minced: Adds a bright, zesty kick.
- 1 medium white onion, sliced: Provides sweetness and crunch that perfectly complements the beef.
- 4 scallions, cut into 3-inch pieces (separate white and green parts): White parts give savory depth, green parts add freshness at the end.
How to Make Beef and Onion Stir Fry Recipe
Step 1: Marinate the Beef
Start by combining the thinly sliced beef with cornstarch, two teaspoons of light soy sauce, and Shaoxing wine in a bowl. This simple marination step is crucial—it tenderizes the beef and infuses it with subtle flavor that will make every bite melt in your mouth.
Step 2: Let the Beef Rest
Once mixed well, let the beef marinate for 15 to 30 minutes. This not only softens the meat but also allows the soy and wine to penetrate deeply, setting the stage for an amazingly juicy stir fry.
Step 3: Prepare the Stir Fry Sauce
While the beef is marinating, whisk together all the sauce ingredients—light soy sauce, dark soy sauce, water, hoisin sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and white pepper powder—in a small bowl until smooth. This delightful sauce combines savory, sweet, and slightly tangy notes that’ll coat the stir fry perfectly.
Step 4: Cook the Aromatics
Heat three tablespoons of neutral oil in a large skillet or wok over medium heat. Toss in the minced garlic, ginger, sliced onions, and the white parts of the scallions. Stir-fry these until the onions soften and release their natural sweetness, about two to three minutes, then remove and set aside. Cooking the aromatics first infuses the oil and ensures their flavors shine through without getting lost.
Step 5: Cook the Beef
In the same skillet, spread the marinated beef in a single layer. Stir-fry over medium-high heat for about two minutes until the beef is beautifully browned but still tender. Don’t overcrowd the pan—it ensures each slice sears perfectly and locks in flavor.
Step 6: Add the Sauce
Pour the prepared sauce over the beef. Stir well and continue cooking for another two minutes, allowing the sauce to thicken and cling to the beef slices, creating that irresistible glossy coating.
Step 7: Combine & Finish
Return the cooked onions and white scallions to the skillet along with the green parts of the scallions. Stir-fry everything together for one more minute to marry all the flavors and add that fresh, vibrant crunch before serving.
Step 8: Serve Immediately
The Beef and Onion Stir Fry Recipe is best enjoyed piping hot, served over fluffy jasmine rice or noodles to soak up every bit of that savory sauce.
How to Serve Beef and Onion Stir Fry Recipe
Garnishes
Sprinkle some toasted sesame seeds or chopped fresh cilantro on top for a pop of texture and a hint of herbal brightness. A few thin red chili slices can also bring a spicy kick if you enjoy heat.
Side Dishes
This dish pairs wonderfully with simple sides like steamed jasmine rice to catch all the sauce, or garlic fried rice for an extra flavor boost. Alternatively, a crunchy cucumber salad or quick pickled vegetables add refreshing balance.
Creative Ways to Present
For a fun twist, serve the stir fry in lettuce cups for a light, handheld option at parties. Or layer the beef and onions over a bed of stir-fried noodles mixed with crunchy bean sprouts and carrots for a hearty meal packed with different textures.
Make Ahead and Storage
Storing Leftovers
Place cooled leftovers in an airtight container and refrigerate for up to three days. The flavors deepen overnight, making for a delicious next-day meal.
Freezing
You can freeze the Beef and Onion Stir Fry in a suitable container for up to two months. Defrost it slowly in the refrigerator to maintain the best texture before reheating.
Reheating
Reheat gently over medium heat in a skillet, stirring occasionally to avoid drying out the beef. Adding a splash of water or broth helps keep the sauce luscious. Microwave reheating works too but try to do it in short bursts to preserve tenderness.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank steak or sirloin are ideal for their tenderness and quick cooking time, you can also use ribeye or skirt steak. Just make sure to slice thinly against the grain to ensure softness.
Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great alternative. For a non-alcoholic option, you can use additional soy sauce with a splash of rice vinegar, though it won’t have quite the same depth.
Can I make this recipe vegetarian?
While this recipe is centered around beef, you can substitute beef with firm tofu or seitan and follow the same marination and sauce steps. Adding mushrooms can also enhance the umami flavor for a vegetarian-friendly version.
How spicy is this stir fry?
This Beef and Onion Stir Fry Recipe isn’t spicy by default, but you can easily add chili flakes or fresh sliced chili peppers to taste if you like a bit of heat.
What’s the best way to slice the beef?
For tender results, freeze the beef slightly before slicing. This makes it easier to cut thin, even slices. Always slice against the grain to break up muscle fibers and keep the meat tender.
Final Thoughts
This Beef and Onion Stir Fry Recipe is a go-to for anyone who loves a quick, flavorful meal that feels special without fuss. The harmony between tender beef and sweet onions wrapped in a luscious sauce makes every bite a delight. I genuinely can’t recommend it enough—grab those simple ingredients, and let this dish become your new favorite weeknight star.
Print
Beef and Onion Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Beef and Onion Stir Fry is a flavorful and quick Asian-inspired dish featuring thinly sliced flank steak marinated and stir-fried with aromatic garlic, ginger, onions, and scallions, all tossed in a savory, sweet, and slightly tangy sauce. Perfect for a weeknight dinner served over steamed jasmine rice or noodles.
Ingredients
Beef Marinade
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tsp cornstarch
- 2 tsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
Stir Fry Sauce
- ¼ cup light soy sauce
- 1 tbsp dark soy sauce
- â…“ cup water
- 1 tbsp hoisin sauce
- ½ tbsp oyster sauce
- 1 tbsp brown sugar
- ½ tsp sesame oil
- ½ tbsp cornstarch
- White pepper powder, to taste
Vegetables and Aromatics
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 medium white onion, sliced
- 4 scallions, cut into 3-inch pieces (separate white and green parts)
Cooking Oil
- 3 tbsp neutral oil (canola, vegetable, or sunflower)
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with cornstarch, light soy sauce, and Shaoxing wine. Mix well to ensure the beef is fully coated.
- Let Beef Marinate: Allow the beef to marinate for 15 to 30 minutes, which tenderizes the meat and absorbs the marinade flavor.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, water, hoisin sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and a pinch of white pepper powder until smooth and combined.
- Set Sauce Aside: Keep the stir fry sauce ready to be added later in the cooking process.
- Cook Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add minced garlic, minced ginger, sliced white onion, and the white parts of scallions. Stir-fry for 2 to 3 minutes until the onions soften slightly, then remove from the skillet and set aside.
- Cook the Beef: In the same skillet, add the marinated beef in a single layer. Stir-fry over medium-high heat for about 2 minutes or until the beef is browned and nearly cooked through.
- Add the Sauce: Pour the prepared stir fry sauce over the browned beef in the skillet. Stir constantly and cook for about 2 minutes, allowing the sauce to thicken and evenly coat the beef.
- Combine Vegetables & Finish: Return the cooked onions and white scallions to the skillet along with the green parts of the scallions. Stir-fry everything together for an additional 1 minute to combine flavors and warm the vegetables through.
- Serve: Immediately serve the beef and onion stir fry hot, ideally over steamed jasmine rice or your favorite noodles for a complete meal.
Notes
- Slice the beef thinly against the grain to ensure tenderness.
- Marinating the beef for at least 15 minutes improves flavor and texture.
- You can substitute Shaoxing wine with dry sherry if unavailable.
- Adjust the amount of brown sugar and soy sauce according to your preferred taste balance of sweet and salty.
- Use a wok or a large skillet for even cooking and easy stir-frying.
- Serve immediately to enjoy the stir fry at its best texture and flavor.
