Chinese Beef and Onion Stir Fry (Print-Friendly Format)
Tender beef and onions in savory sauce—quick, flavorful, and ideal for busy nights with steamed rice.
# Required Ingredients:
→ Main Components
01 -
300 grams sirloin steak, rib eye, flank steak, or blade steak, thinly sliced against the grain
02 -
1/2 white or yellow onion, thinly sliced
03 -
4 slices fresh ginger
04 -
3 cloves garlic, minced or thinly sliced
05 -
1 stalk green onion, cut into 5 cm segments
→ Beef Marinade
06 -
1 tablespoon light soy sauce
07 -
0.5 tablespoon Shaoxing cooking wine or dry sherry/rice wine
08 -
2 tablespoons water
09 -
1 teaspoon sesame oil
10 -
1 tablespoon cornstarch
→ Stir Fry Sauce
11 -
1 tablespoon low-sodium soy sauce
12 -
1 tablespoon cornstarch
13 -
1 teaspoon sugar
14 -
1.5 tablespoons oyster sauce
15 -
0.5 tablespoon hoisin sauce
16 -
1 teaspoon sesame oil
17 -
0.5 tablespoon Shaoxing cooking wine or rice wine
18 -
1 teaspoon dark soy sauce or regular soy sauce for color
19 -
120 millilitres water
# How to Make It:
01 -
Peel and thinly slice the onion. Mince or thinly slice the garlic. Slice the ginger and cut the green onion into 5 cm segments.
02 -
Thinly slice beef against the grain. In a mixing bowl, combine light soy sauce, Shaoxing wine, water, and sesame oil. Add the beef slices, mixing to coat evenly. Allow to marinate for 15 minutes. After marination, mix in cornstarch to coat each piece.
03 -
In a small bowl, whisk low-sodium soy sauce and cornstarch until smooth. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark or regular soy sauce, and water. Stir thoroughly to achieve a homogenous sauce.
04 -
Heat a wok over high heat with a thin layer of oil. Add the marinated beef in a single layer. Sear for 2–4 minutes until mostly cooked but slightly pink inside. Remove beef and set aside.
05 -
Add a little more oil to the wok if needed. Stir fry ginger for 30 seconds until fragrant, then add garlic and sliced onion. Cook for 2–3 minutes until the onion is softened and translucent.
06 -
Pour in the prepared stir fry sauce, cooking until thickened, about 1–2 minutes. Return the beef to the wok and add green onion pieces. Toss everything together to coat in sauce. Stir fry for an additional 1 minute, ensuring the beef is cooked through and glossy.
07 -
Transfer the stir fry to a serving platter. Serve immediately, ideally accompanied by steamed rice.
# Additional Information:
01 -
For easier slicing, place beef in the freezer for 15 minutes prior to cutting. Leftovers can be refrigerated in an airtight container for up to 3 days.