If you are craving a quick, flavorful, and truly satisfying dinner, this Beef and Onion Stir Fry Recipe is an absolute go-to. The tender slices of beef married with the sweet sharpness of onions and a savory, slightly sweet sauce deliver a perfect balance of textures and flavors. Whether you’re whipping up a weeknight supper or impressing friends with your cooking skills, this dish brings restaurant-quality deliciousness to your kitchen in less than 30 minutes. Every bite bursts with rich umami and comforting warmth that’ll have you reaching for seconds in no time.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to nailing this Beef and Onion Stir Fry Recipe. Each component plays a vital role in creating the perfect harmony of taste, texture, and color that makes this stir fry stand out.
- Flank steak or sirloin, 1 lb (450g): Thin slices ensure quick cooking and a tender bite.
- Cornstarch, 2 tsp + ½ tbsp: Adds that coveted velvety coating to the beef and thickens the sauce beautifully.
- Light soy sauce, ¼ cup + 2 tsp: The backbone of the savory umami flavor.
- Dark soy sauce, 1 tbsp: Deepens color and adds a subtle richness.
- Shaoxing wine or dry sherry, 1 tbsp: Elevates the aromatics and tenderizes the meat.
- Water, â…“ cup: Balances the sauce consistency perfectly.
- Hoisin sauce, 1 tbsp: Gives a slightly sweet and tangy depth to the sauce.
- Oyster sauce, ½ tbsp: Adds extra savoriness for that layered flavor profile.
- Brown sugar, 1 tbsp: Provides a gentle sweetness that contrasts the salty ingredients.
- Sesame oil, ½ tsp: A fragrant finish that hints at nuttiness.
- White pepper powder, to taste: Offers a subtle heat without overpowering the dish.
- Neutral oil, 3 tbsp: (canola, vegetable, or sunflower) Ideal for high-heat stir-frying.
- Garlic, 4 cloves minced: Packed with aromatic punch.
- Ginger, 1 tsp minced: Brightens the dish with a fresh, spicy note.
- White onion, 1 medium sliced: Adds sweetness and slight crunch to the stir fry.
- Scallions, 4 cut into 3-inch pieces: Separate white parts for cooking, green parts for freshness.
How to Make Beef and Onion Stir Fry Recipe
Step 1: Marinate the Beef
Start by combining your thinly sliced beef with cornstarch, light soy sauce, and Shaoxing wine in a bowl. This simple marinade not only tenderizes the meat but also ensures a flavorful, caramelized crust when cooked. Let it rest for 15 to 30 minutes for the best results.
Step 2: Whisk Together the Stir Fry Sauce
Next, mix all the sauce ingredients—light and dark soy sauces, water, hoisin sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and white pepper powder—in a small bowl until completely blended. This sauce is the magic behind the savory-sweet complexity of the dish.
Step 3: Prepare the Aromatics
Heat the neutral oil in a large skillet or wok over medium heat, then toss in the garlic, ginger, sliced white onion, and the white parts of the scallions. Stir-fry for 2 to 3 minutes until the onions begin to soften and the aromatics release their irresistible fragrance. Then, set them aside to add back later.
Step 4: Cook the Beef
In the same hot skillet, spread the marinated beef out in a single layer. Let it sear undisturbed for about 2 minutes to develop a beautiful brown crust, then stir-fry over medium-high heat until cooked through. This quick cooking preserves juiciness while locking in flavor.
Step 5: Combine Beef with Sauce
Pour your prepared stir fry sauce directly over the beef. Stir vigorously for about 2 minutes until the sauce thickens and coats every tender slice in a glossy, savory glaze. This step brings everything together into one cohesive, mouthwatering dish.
Step 6: Reintroduce Aromatics and Finish Cooking
Return the softened onions and white scallion parts to the skillet, mixing them thoroughly with the beef and sauce. Add the green scallion tops last, allowing them to cook for just one more minute for a pop of freshness and color. Serve immediately for optimal flavor and texture.
How to Serve Beef and Onion Stir Fry Recipe
Garnishes
To make your Beef and Onion Stir Fry Recipe even more inviting, sprinkle some toasted sesame seeds or freshly chopped cilantro on top. A light drizzle of extra sesame oil or a squeeze of lime juice can brighten the dish and elevate the flavors astonishingly well.
Side Dishes
This stir fry pairs exquisitely with fluffy steamed jasmine rice, which soaks up all those delicious juices. Alternatively, serve it over noodles or alongside steamed vegetables like bok choy or broccoli for a complete, nourishing meal.
Creative Ways to Present
For a family-style dinner, arrange your Beef and Onion Stir Fry in a beautiful serving bowl with extra scallion greens scattered on top. For an unexpected twist, use it as a filling for lettuce wraps or even wrap it in warm tortillas for an Asian-inspired beef taco.
Make Ahead and Storage
Storing Leftovers
Place any leftover Beef and Onion Stir Fry in an airtight container and store it in the refrigerator for up to 3 days. The flavors meld together even more after sitting, making your next meal just as tasty with minimal effort.
Freezing
This dish freezes well too. Cool it completely before freezing in a freezer-safe container or bag. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
Reheat leftover stir fry gently in a skillet over medium heat, adding a splash of water or beef broth if it seems dry. Stir frequently until warmed through to keep the beef tender and the sauce silky. Avoid microwaving if possible to maintain the best texture.
FAQs
Can I use other cuts of beef for this stir fry?
Absolutely! While flank steak or sirloin works best for tenderness and quick cooking, you can substitute ribeye, skirt steak, or even tenderized round steak. Just be sure to slice thinly against the grain for the best texture.
What if I don’t have Shaoxing wine or dry sherry?
No worries! You can substitute Shaoxing wine with dry sherry, mirin, or even a bit of sake. If none of these are available, a splash of white wine or extra soy sauce can also work in a pinch.
How spicy is this Beef and Onion Stir Fry Recipe?
This recipe is mild by default with subtle heat from white pepper powder. If you love spice, consider adding some sliced fresh chilies or a dash of chili oil while cooking to crank up the heat.
Can I make this recipe vegetarian or vegan?
While the beef is central to this particular recipe, you can swap it out for firm tofu, seitan, or even mushrooms to create a delicious vegetarian or vegan alternative. Adjust cooking times accordingly to ensure the best texture.
What’s the best way to slice the beef?
For tender slices, freeze the beef for 15-20 minutes beforehand to firm it up, then slice thinly against the grain with a sharp knife. This technique helps prevent toughness and ensures every bite is meltingly tender.
Final Thoughts
You really can’t go wrong with this Beef and Onion Stir Fry Recipe. It’s quick, loaded with incredible flavor, and easy enough to make any night of the week without stress. From the tender beef to the sweet onions and luscious sauce, this dish hits all the right notes and is guaranteed to become a fast favorite. So, grab your skillet, gather your ingredients, and get ready to enjoy a stir fry experience you’ll want to recreate again and again!
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 quick and flavorful dish featuring tender slices of marinated flank steak cooked with aromatic garlic, ginger, and onions in a savory soy-based sauce. Perfect for a satisfying weeknight dinner, this stir fry combines the richness of hoisin and oyster sauce with the subtle sweetness of brown sugar and the depth of Shaoxing wine for a balanced and delicious meal.
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 2 teaspoons cornstarch, 2 teaspoons light soy sauce, and 1 tablespoon Shaoxing wine. Mix well to coat all the meat evenly.
- Rest the Marinade: Let the beef marinate for 15 to 30 minutes to absorb the flavors and tenderize.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together ¼ cup light soy sauce, 1 tablespoon dark soy sauce, ⅓ cup water, 1 tablespoon hoisin sauce, ½ tablespoon oyster sauce, 1 tablespoon brown sugar, ½ teaspoon sesame oil, ½ tablespoon cornstarch, and white pepper powder to taste until smooth and well combined.
- Set Sauce Aside: Put the sauce mixture aside for use during stir-frying.
- Cook Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add the minced garlic, minced ginger, sliced white onion, and the white parts of the scallions; stir-fry for 2 to 3 minutes until the onions soften slightly and the aromatics are fragrant. Then remove and set aside.
- Cook the Beef: In the same skillet or wok, add the marinated beef in a single layer. Stir-fry over medium-high heat for about 2 minutes or until the beef is browned but not fully cooked through.
- Add the Sauce: Pour the prepared stir fry sauce into the skillet with the beef. Stir continuously and cook for 2 minutes, allowing the sauce to thicken and coat the beef evenly.
- Combine Aromatics and Finish Cooking: Return the cooked onions and white scallions to the skillet with the beef and sauce. Add the green parts of the scallions and stir-fry everything together for an additional 1 minute to meld all the flavors and finish cooking the beef.
- Serve: Remove from heat and serve immediately over steamed jasmine rice or your choice of noodles for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the amount of brown sugar based on your preferred level of sweetness.
- Use a wok for even and quick stir-frying, but a large skillet also works well.
- Serve promptly to enjoy the beef tender and the vegetables crisp.
