If you are craving a dish that’s packed with flavor and comes together in just about 30 minutes, this Beef and Onion Stir Fry Recipe is going to become your new go-to weeknight superstar. Tender slices of beef perfectly marinated and cooked with sweet and savory onions, complemented by a rich, glossy sauce that clings to every bite, makes each forkful a delightful experience. This recipe balances textures beautifully, with the softness of the onions and the pleasant chew of the beef, making it a satisfying and comforting meal that’s also surprisingly simple to whip up.
Ingredients You’ll Need
The magic behind this Beef and Onion Stir Fry Recipe lies in its straightforward but thoughtfully chosen ingredients. Each component plays a role from the tender beef slices to the aromatic garlic and ginger, ensuring layers of flavor and texture that bring this dish alive.
- Flank steak or sirloin (1 lb): Thinly sliced against the grain to ensure tenderness and quick cooking.
- Cornstarch (2 tsp + ½ tbsp): Helps tenderize the beef and thickens the sauce to a luscious glaze.
- Light soy sauce (2 tsp + ¼ cup): Adds saltiness and umami depth without overpowering.
- Shaoxing wine or dry sherry (1 tbsp): Infuses the beef with aromatic complexity and helps tenderize.
- Dark soy sauce (1 tbsp): Provides color and a deeper, slightly sweet soy flavor.
- Water (⅓ cup): Balances the sauce’s consistency perfectly.
- Hoisin sauce (1 tbsp): Brings a subtle sweetness and a hint of tang.
- Oyster sauce (½ tbsp): Rich and savory, rounds out the sauce with that irresistible depth.
- Brown sugar (1 tbsp): Sweetens the sauce just right to balance salt and acidity.
- Sesame oil (½ tsp): Adds a nutty aroma that elevates the dish.
- White pepper powder (to taste): Gives a gentle warmth without overpowering heat.
- Neutral oil (3 tbsp): Canola, vegetable, or sunflower oil works well for high heat stir-frying.
- Garlic (4 cloves, minced): Provides pungent, fragrant notes that awaken the senses.
- Ginger (1 tsp, minced): Adds fresh, bright spice that balances the richness of beef.
- White onion (1 medium, sliced): Sweetens as it cooks, providing moisture and texture contrast.
- Scallions (4, cut into 3-inch pieces): Separated white and green parts for layered onion flavor throughout the dish.
How to Make Beef and Onion Stir Fry Recipe
Step 1: Marinate the Beef
Begin by combining your thinly sliced beef with cornstarch, light soy sauce, and Shaoxing wine. This simple marinade tenderizes the meat while infusing it with savory flavors and helps create that silky-textured coating once cooked. Let it sit for 15 to 30 minutes—this waiting step is well worth it to maximize flavor and tenderness.
Step 2: Prepare the Stir Fry Sauce
While your beef is marinating, whisk together all the mix of sauces, brown sugar, sesame oil, water, and white pepper powder. This pre-made sauce blend ensures that the stir fry will have balanced sweet, salty, and umami notes that will cling beautifully to the beef and onions during cooking.
Step 3: Cook the Aromatics
Heat your neutral oil over medium heat in a spacious wok or skillet. Add the garlic, ginger, sliced onions, and the white parts of the scallions. Stir-fry these aromatics for 2 to 3 minutes until the onions start to soften and become slightly translucent. This step is crucial to release their natural sweetness and create a flavor base for your dish. Once softened, remove them from the pan and set aside to avoid overcooking later.
Step 4: Cook the Beef
Now, add the marinated beef in a single layer to the hot pan. Cooking the beef in a single layer ensures it sears nicely rather than steams. Stir-fry over medium-high heat for approximately 2 minutes or until the meat is browned but still tender. The caramelization happening here adds a wonderful depth of flavor.
Step 5: Add the Sauce and Combine
Pour the prepared stir fry sauce into the skillet with the beef. Stir to combine and cook for 2 minutes, allowing the sauce to thicken and glaze over the beef. Then return the cooked aromatics and the green parts of the scallions to the pan. Give everything a final stir-fry for one more minute, marrying all the flavors into a perfectly balanced dish that looks as amazing as it tastes.
How to Serve Beef and Onion Stir Fry Recipe
Garnishes
Freshly chopped green scallion tops or a sprinkle of toasted sesame seeds elevate the presentation and add a subtle crunch to your stir fry. A light drizzle of extra sesame oil before serving can boost aroma and give your dish an irresistible finishing touch.
Side Dishes
This Beef and Onion Stir Fry Recipe shines beautifully when served alongside steamed jasmine rice, which soaks up every bit of the rich sauce. For a lighter option, try it with soba noodles or simple stir-fried vegetables to keep the meal balanced and fresh.
Creative Ways to Present
For a casual family dinner, plate the stir fry family style in a big bowl right in the center of the table. Want to impress guests? Serve it over a bed of fluffy rice in individual bowls and garnish with a sprig of fresh cilantro or Thai basil for a pop of color and freshness. You can even stuff the beef and onions inside fresh lettuce leaves for a fun, hand-held option.
Make Ahead and Storage
Storing Leftovers
Leftover Beef and Onion Stir Fry Recipe dishes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish to room temperature before sealing to maintain the best texture and flavor.
Freezing
While it’s best enjoyed fresh, you can freeze this stir fry for up to one month. Portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating. Keep in mind some of the vegetable textures might soften a little after freezing.
Reheating
To reheat, gently warm the stir fry in a skillet over medium heat, stirring occasionally until heated through. Adding a splash of water or broth can help loosen the sauce if it has thickened too much. Avoid microwaving for extended time to prevent the beef from becoming tough.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak or sirloin are ideal due to their tenderness and quick cooking time, you can use other cuts such as ribeye or skirt steak as long as they are sliced thinly against the grain.
Is it possible to make this stir fry gluten-free?
Yes, simply replace the light and dark soy sauces with gluten-free tamari or coconut aminos, and double-check that your oyster and hoisin sauces are gluten-free or substitute with alternatives.
Can I add other vegetables to this Beef and Onion Stir Fry Recipe?
Definitely! Bell peppers, snap peas, or bok choy work wonderfully. Just add them in after cooking the aromatics, adjusting cooking times so they stay crisp-tender.
How do I get the beef extra tender?
The key is slicing against the grain and marinating with cornstarch and Shaoxing wine, which both help break down tougher fibers. Also, quick high-heat cooking prevents the meat from drying out.
What can I use if I don’t have Shaoxing wine?
You can substitute dry sherry or even a mild dry white wine. If you prefer, a splash of rice vinegar plus a pinch of sugar also works to balance flavors.
Final Thoughts
This Beef and Onion Stir Fry Recipe is a true gem that combines ease, flavor, and comfort in one wonderful dish. Whether you’re cooking for family or friends, it’s sure to become a favorite fast. Give this recipe a try, and I promise you’ll love how simple ingredients transform into such a savory, satisfying meal.
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
A flavorful and quick Beef and Onion Stir Fry recipe featuring tender slices of flank steak marinated to perfection, stir-fried with aromatic garlic, ginger, onions, and scallions in a savory soy-based sauce. This dish comes together in just 30 minutes and makes for a delicious weeknight meal served over steamed jasmine rice or noodles.
Ingredients
Beef and 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
- 3 tbsp neutral oil (canola, vegetable, or sunflower)
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 medium white onion, sliced
- 4 scallions, cut into 3-inch pieces (separated white and green parts)
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with cornstarch, 2 tsp light soy sauce, and Shaoxing wine. Mix well to evenly coat the meat and let it marinate for 15-30 minutes to tenderize and infuse 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 white pepper powder until well combined. Set this sauce mixture aside.
- Cook the Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add the minced garlic, minced ginger, sliced onions, and the white parts of the scallions. Stir-fry these aromatics for 2-3 minutes until the onions begin to soften slightly, then remove them from the skillet and set aside.
- Cook the Beef: In the same skillet, spread the marinated beef in a single layer. Stir-fry over medium-high heat for about 2 minutes until the beef is browned and nearly cooked through.
- Add the Sauce: Pour the prepared stir fry sauce into the skillet with the beef. Stir continuously and cook for another 2 minutes, allowing the sauce to thicken and coat the meat evenly.
- Combine & Serve: Return the sautéed onions and white scallion parts to the skillet along with the green parts of the scallions. Stir-fry everything together for 1 more minute to meld the flavors. Serve the beef and onion stir fry immediately over steamed jasmine rice or your favorite noodles.
Notes
- Slice the beef thinly against the grain to ensure tenderness.
- Adjust the sugar and soy sauce quantities to taste for desired sweetness and saltiness.
- You can substitute Shaoxing wine with dry sherry or omit it if unavailable.
- Serve with steamed rice or noodles to make it a complete meal.
- For extra heat, add chili flakes or sliced fresh chilies during the aromatics step.
