You got it—Chinese Beef and Onion Stir Fry is savory, slightly sweet, and packed with umami. Tender beef, caramelized onions, and that glossy sauce? Yes, please. Here’s the classic take:
Chinese Beef and Onion Stir Fry
Serves: 2–4
Prep Time: 15 min
Cook Time: 10 min
Ingredients
For the beef marinade:
• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/2 tsp baking soda (for tenderness)
• 1 tsp oil
For the sauce:
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce (for color, optional)
• 1 tsp sugar
• 1/4 cup beef broth or water
• 1 tsp cornstarch (for thickening)
Stir fry:
• 1 large onion, sliced into wedges
• 2 cloves garlic, minced
• 2 tbsp oil (for cooking)
• Optional: sliced scallions or sesame seeds for garnish
Instructions
1. Marinate the beef:
In a bowl, mix beef with soy sauce, wine, cornstarch, baking soda, and oil. Let it sit for at least 15 minutes (up to 30 for extra tenderness).
2. Mix the sauce:
In a small bowl, combine all sauce ingredients. Stir until cornstarch dissolves.
3. Stir fry the onions:
Heat 1 tbsp oil in a hot wok or pan. Add onion wedges and stir fry for 2–3 minutes until slightly softened and caramelized. Remove and set aside.
4. Stir fry the beef:
Add another tbsp of oil, then cook beef in a single layer. Let it sear, then stir fry until almost cooked through (2–3 min).
5. Combine:
Add garlic, cooked onions, and sauce. Toss everything together and stir until the sauce thickens and coats the beef (about 1–2 min).
6. Serve:
Serve hot over steamed rice or noodles. Garnish if you like.
Tips:
• Add sliced bell peppers or snow peas if you want more veggies.
• Freeze beef for 30 min before slicing for super thin cuts.
Want a spicy version with chili oil or a black pepper sauce variation? I can hook you up.