Chinese Beef and Onion Stir Fry

Chinese Beef and Onion Stir Fry delivers a tender and savory dish that transforms simple ingredients into something truly special. Caramelized onions and marinated beef are tossed in a rich sauce for a quick dinner perfect with steamed rice.

My family always comes running when this stir fry is on the stove. The aroma reminds us of weekend meals at our favorite takeout spot but with that satisfying homemade touch.

Ingredients

• Sirloin steak or rib eye or flank or blade steak: sliced thin helps deliver the perfect tenderness and soaks up the marinade
• White or yellow onion: sliced thin adds sweet caramel flavor and builds the aromatic base Use fresh onions for best taste
• Fresh ginger: slices give subtle heat and fragrance Choose a firm and juicy piece
• Garlic: minced or sliced for deep savory notes Pick plump cloves without green shoots
• Green onion: for garnish adding color and a fresh bite Pick vibrant stalks without wilt
• Soy sauce: provides salty umami and color Go for naturally brewed brands
• Shaoxing cooking wine or dry sherry or rice wine: brings depth and softens beef Authentic Shaoxing has a richer aroma
• Water: helps the marinade and sauce blend smoothly Use filtered water for best clarity
• Sesame oil: infuses nutty warmth Choose toasted sesame oil for bold flavor
• Cornstarch: ensures the beef and sauce reach that glossy silkiness Use a fresh batch so it thickens properly
• Sugar: balances savory and brings out onion sweetness White sugar works best for clean flavor
• Oyster sauce: for robust savory undertones Choose a premium brand for full body
• Hoisin sauce: for a sweet and spiced layer Check for a smooth texture without too much separation
• Dark soy sauce: for color and richness Can use regular soy sauce in a pinch for a lighter sauce
• Oil: for stir frying Get a neutral oil with a high smoke point such as canola or peanut

Step-by-Step Instructions

Prepare the Aromatics:

Slice onions as thinly as possible to encourage caramelization Peel the ginger and garlic then slice or mince finely Trim green onions and cut into two inch segments for garnish

Marinate the Beef:

Slice beef thinly across the grain for maximum tenderness Combine soy sauce Shaoxing wine water and sesame oil in a bowl and toss beef to coat Let marinate for at least fifteen minutes so flavors penetrate Add cornstarch after marinating to help lock in juices and facilitate browning then coat with a little oil

Create the Sauce:

Mix soy sauce with cornstarch until the mixture becomes smooth with no lumps Add sugar oyster sauce hoisin sauce sesame oil Shaoxing wine dark soy sauce and water then stir well to dissolve everything

Sear the Beef:

Heat oil in a wok or large skillet over high heat and wait until it shimmers Sear the marinated beef slices in batches if needed for two to four minutes until nearly cooked through and slightly golden Remove beef and set aside on a plate to prevent overcooking

Sauté Aromatics and Onions:

Add fresh ginger slices to the hot pan stir for thirty seconds until fragrant then add garlic and sliced onions Cook over medium high heat stirring frequently until onions turn translucent and begin to caramelize This should take around three to four minutes

Finish with Sauce and Green Onions:

Pour the prepared sauce over the caramelized aromatics and let simmer for one to two minutes until thickened and bubbling Return the beef and green onions to the pan tossing everything so each piece is coated evenly with the savory sauce

Serve:

Transfer the stir fry immediately to a plate and enjoy while hot Serve with steamed rice for best results

Save

Oyster sauce is my favorite part of this recipe It delivers that lush savory flavor you just cannot fake Every family gathering feels a little more festive when I serve this dish and everyone helps themselves to second helpings

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days To reheat use a nonstick pan over low heat and add a splash of water or broth to loosen the sauce The dish tastes even deeper after a day as flavors meld together

Ingredient Substitutions

If you cannot find Shaoxing wine dry sherry or plain rice wine work fine For a gluten free option use tamari instead of regular soy sauce If you do not have oyster sauce you can double the hoisin and add a splash more soy for depth

Save

Serving Suggestions

This stir fry shines served atop steamed jasmine or short grain rice You could add a quick side of garlic sautéed greens or some plain blanched broccoli to round out the meal If you like extra heat consider finishing with a sprinkle of fresh red chili slices

Cultural Note

Beef and onion stir fry is a staple at neighborhood family dinners and bustling canteens alike in China Its balance of hearty meat and tender onions recalls classic comfort food while the sizzling wok technique infuses every bite with an irresistible aroma and sear

Frequently Asked Questions About Recipes

→ What cut of beef works best for this stir fry?

Sirloin, flank, blade, or ribeye are ideal cuts as they're tender and absorb flavors well when thinly sliced.

→ Can I substitute Shaoxing wine?

Yes, dry sherry or any mild rice wine works; omitting it slightly alters the depth, but the sauce remains balanced.

→ How do I achieve tender beef slices?

Slice the beef thinly against the grain and marinate with soy sauce, wine, and cornstarch before stir-frying.

→ What type of onion is best?

White or yellow onions both work, providing sweetness and a soft texture after sautéing.

→ Can leftovers be stored?

Yes, store leftover stir fry in an airtight container in the refrigerator for up to three days.