If you’re craving a dish that combines tender, flavorful beef with the sweet crunch of onions, you’re going to love this Beef and Onion Stir Fry Recipe. It’s that perfect weeknight meal that feels special but comes together quickly, giving you a taste of authentic stir fry without any fuss. With a sauce that’s rich, savory, and a little bit sweet, every bite of this recipe bursts with mouthwatering flavor and satisfying texture. Whether you’re cooking for family or friends, this recipe is a guaranteed crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Beef and Onion Stir Fry Recipe lies in its simple, accessible ingredients, each one bringing something unique to the table. From the tender beef and crisp onions to the aromatic garlic and ginger, these staples create a harmonious balance of flavor and texture.
- 1 lb flank steak or sirloin, thinly sliced against the grain: Choosing a tender cut and slicing against the grain ensures maximum tenderness in every bite.
- 2 tsp cornstarch: Helps to tenderize the beef and gives the sauce a nice silky texture.
- 2 tsp light soy sauce: Adds a gentle salty depth to the marinade.
- 1 tbsp Shaoxing wine (or dry sherry): Brings an authentic subtle sweetness and complexity to the beef.
- ¼ cup light soy sauce: Forms the base of the stir fry sauce, providing essential umami.
- 1 tbsp dark soy sauce: Adds a rich color and deeper flavor to the sauce.
- â…“ cup water: Balances the sauce without diluting flavor.
- 1 tbsp hoisin sauce: Offers a hint of sweetness and a touch of tang.
- ½ tbsp oyster sauce: Boosts savory notes and adds a luscious finish.
- 1 tbsp brown sugar: Perfectly balances the salt and acid with gentle sweetness.
- ½ tsp sesame oil: Infuses a nutty aroma that elevates the entire dish.
- ½ tbsp cornstarch: Thickens the sauce so it clings beautifully to the beef and onions.
- White pepper powder, to taste: Offers a subtle warmth and spice without overpowering.
- 3 tbsp neutral oil (canola, vegetable, or sunflower): Ideal for stir frying with a high smoke point.
- 4 cloves garlic, minced: Adds fragrant pungency that wakes up the palate.
- 1 tsp ginger, minced: Provides a fresh, slightly spicy zing to the aromatics.
- 1 medium white onion, sliced: The sweet crunch star of the show that complements the beef perfectly.
- 4 scallions, cut into 3-inch pieces (separate white and green parts): The whites add flavor during cooking, and the greens add vibrant freshness at the end.
How to Make Beef and Onion Stir Fry Recipe
Step 1: Marinate the Beef
Start by tossing your thinly sliced beef with cornstarch, light soy sauce, and Shaoxing wine in a bowl. This marinade does more than just flavor the meat — it tenderizes the beef, helping to keep it wonderfully juicy and soft when cooked. Let it rest for at least 15 to 30 minutes to allow all those flavors to soak in.
Step 2: Prepare the Stir Fry Sauce
While the beef marinates, whisk together the sauce ingredients: light and dark soy sauces, water, hoisin sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and a pinch of white pepper. This sauce is where the magic happens—it’s a perfect balance of salty, sweet, and savory, designed to coat your beef and vegetables with rich flavor.
Step 3: Cook the Aromatics
Heat your neutral oil in a large skillet or wok over medium heat. Toss in the minced garlic, ginger, sliced white onion, and the white parts of the scallions. Stir fry for about 2 to 3 minutes just until the onions start to soften and become fragrant. Then, remove these aromatics from the pan and set them aside to keep their texture and flavor intact.
Step 4: Cook the Beef
Next, add the marinated beef to your hot skillet in a single layer to get a nice sear. Stir fry it over medium-high heat for around 2 minutes until the beef is browned but still tender. This quick, high-heat method locks in the juices while giving the outside a delicious crust.
Step 5: Add the Sauce and Combine
Pour your prepared stir fry sauce over the browned beef and keep everything moving in the pan to prevent sticking. Cook for about 2 minutes to let the sauce thicken nicely and coat every piece. Then, bring back those sautéed onions and the white scallions, and finish with the green parts of the scallions for a fresh, crisp layer of flavor. Stir everything together for a final minute of cooking before it’s ready to serve.
How to Serve Beef and Onion Stir Fry Recipe
Garnishes
Simple garnishes like a sprinkle of toasted sesame seeds or freshly chopped cilantro can add an extra dimension of texture and hint of bright flavor. A few thinly sliced red chili flakes are also great if you want to turn up the heat just a bit.
Side Dishes
This Beef and Onion Stir Fry Recipe shines when paired with steamed jasmine rice or freshly cooked noodles, which soak up the delicious sauce perfectly. A side of stir-fried greens such as bok choy or snap peas adds a refreshing crunch and balances out the flavors beautifully.
Creative Ways to Present
For a fun twist, you can serve this stir fry over crispy fried rice cakes or wrapped in warm lettuce leaves for a hand-held treat. Another way to elevate the dish is plating it as a topping on a bed of creamy mashed potatoes or buttery noodles, letting the sauce drizzle over for a fusion delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Beef and Onion Stir Fry Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you want to save it for longer, this stir fry also freezes nicely. Pack it in a freezer-safe container or heavy-duty bag and freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to preserve the texture of the beef and vegetables.
Reheating
Reheat leftovers gently in a skillet over medium heat until warmed through, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving for too long as it can dry out the beef; quick stovetop reheating helps maintain that tender texture you love.
FAQs
Can I use a different cut of beef for this stir fry?
Absolutely! Flank steak or sirloin are preferred for their tenderness and flavor, but you can also use ribeye or skirt steak. Just remember to slice thinly against the grain to keep the beef as tender as possible.
What if I don’t have Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry or even a splash of sake work great as substitutes. They provide that subtle sweetness and depth to the marinade that makes this Beef and Onion Stir Fry Recipe stand out.
Can I make this recipe vegetarian or vegan?
While this dish centers on beef, you can swap the meat for firm tofu or seitan. Adjust cooking times accordingly and use vegetarian oyster sauce or mushroom sauce to keep those rich umami flavors.
Is there a way to make this stir fry spicier?
Definitely! Add chili garlic sauce, fresh sliced chilies, or a dash of chili flakes either while cooking or as a garnish. It pairs beautifully with the savory and sweet notes of the sauce.
How do I get the beef nicely browned without overcooking?
Make sure your pan is hot before adding the beef, and do not overcrowd the pan. Cook in batches if necessary so the beef sizzles rather than steams, allowing it to brown quickly while keeping tender inside.
Final Thoughts
Making this Beef and Onion Stir Fry Recipe is like inviting a world of flavor into your kitchen with minimal effort and maximum reward. It’s comforting, vibrant, and downright delicious—a true crowd-pleaser you can whip up anytime. Once you try it, I bet it will become one of your go-to recipes to satisfy those stir fry cravings. So grab your skillet, gather your ingredients, and enjoy every tasty moment of this wonderful dish!
Print
Beef and Onion Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This flavorful Beef and Onion Stir Fry features tender slices of beef cooked quickly with aromatic garlic, ginger, and scallions. The savory sauce combines light and dark soy sauce, hoisin, oyster sauce, and a hint of sweetness from brown sugar, creating a perfect balance of savory and sweet. Ready in just 30 minutes, it’s a quick and delicious dinner option served best over steamed jasmine rice or noodles.
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
Aromatics and Cooking
- 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 (separate 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 coat the meat evenly, and let it marinate for 15-30 minutes for maximum tenderness and flavor absorption.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together ¼ cup light soy sauce, dark soy sauce, water, hoisin sauce, oyster sauce, brown sugar, sesame oil, ½ tbsp cornstarch, and white pepper powder to create a flavorful and slightly thickened sauce. Set this aside.
- Cook the Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, sliced onions, and the white parts of the scallions. Stir-fry these ingredients for 2-3 minutes until the onions soften slightly and aromatics are fragrant, then remove from the skillet and set aside.
- Cook the Beef: Using the same skillet, increase the heat to medium-high and add the marinated beef in a single layer. Stir-fry for about 2 minutes until the beef is browned and nearly cooked through.
- Add the Sauce: Pour the previously prepared stir fry sauce into the skillet with the beef. Stir continuously while cooking for about 2 minutes to allow the sauce to thicken and coat the beef evenly.
- Combine & Serve: Return the cooked onions and the white scallion parts to the skillet, along with the green parts of the scallions. Stir-fry everything together for an additional one minute to combine flavors and heat through. Serve immediately over steamed jasmine rice or your preferred noodles for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to maximize tenderness.
- Shaoxing wine adds a distinctive flavor but can be substituted with dry sherry if unavailable.
- Adjust the amount of brown sugar for a sweeter or less sweet sauce according to your taste.
- Use a wok or large skillet for better heat distribution during stir-frying.
- Serve immediately after cooking to enjoy the beef at its most tender and the vegetables crisp-tender.
