A classic from Chinese home kitchens and takeout menus alike, this beef and onion stir-fry is savory, slightly sweet, and incredibly satisfying. Tender strips of beef mingle with soft, caramelized onions in a glossy sauce that clings to every bite — perfect with steamed rice or noodles.
Why You’ll Love This Dish
Quick: Ready in under 30 minutes.
Balanced flavor: Sweet, salty, and umami in harmony.
Flexible: Works with different cuts of beef or even chicken.
Minimal cleanup: One wok or skillet does it all.
Ingredient Breakdown
- Beef Sirloin or Flank Steak (1 lb)
These cuts are tender enough for quick cooking. Sirloin has a rich beefy flavor, while flank steak has a slightly more pronounced texture — both work beautifully if sliced thinly across the grain.
- Onions (2 large, sliced)
The star vegetable here. Onions mellow and sweeten as they cook, balancing the savory sauce. Yellow onions are classic, but white onions offer a sharper bite.
- Garlic (3 cloves, minced)
Adds fragrance and depth to the stir-fry.
- Soy Sauce (2 tbsp)
The salty umami backbone of the dish. Use light soy sauce for a cleaner flavor, or a low-sodium version to control saltiness.
- Oyster Sauce (1 tbsp)
Thick and rich with a subtle seafood sweetness, it gives the sauce its luxurious body.
- Hoisin Sauce (1 tbsp)
Sweet and tangy, with a hint of spice — rounds out the flavor profile.
- Cornstarch (1 tbsp)
Helps the sauce cling to the beef while tenderizing the meat during marination.
- Beef Broth (ÂĽ cup)
Forms the base of the sauce, blending all flavors together.
- Vegetable Oil (2 tbsp)
High smoke point oil is ideal for quick stir-frying.
- Sesame Oil (1 tsp, optional)
Adds a nutty aroma at the finish — use sparingly.
- Sugar (1 tsp)
Balances the salty notes and enhances caramelization.
- Ginger (1 tsp, minced)
Adds a warm, slightly spicy note that complements beef beautifully.
- Green Onions or Sesame Seeds (for garnish)
Fresh garnish for brightness and a touch of crunch.
Step-by-Step Preparation
Step 1 – Marinate the Beef
In a bowl, combine soy sauce, oyster sauce, hoisin sauce, sugar, and cornstarch. Add the beef slices, toss to coat well, and let them marinate for 15–20 minutes.
Tip: Cutting the beef thinly across the grain makes it extra tender. Slightly freezing it for 20 minutes before slicing helps you get uniform strips.
Step 2 – Cook the Beef
Heat 1 tablespoon vegetable oil in a wok or skillet over high heat. Stir-fry the beef in batches for 2–3 minutes until browned but not overcooked. Remove and set aside.
Why in batches? Cooking in batches avoids overcrowding, which can cause steaming instead of searing.
Step 3 – Sauté the Onions
Add the remaining 1 tablespoon oil to the wok. Stir-fry the onions for 3–4 minutes until they soften and start turning golden.
Step 4 – Combine and Finish
Add garlic and ginger, stir for 30 seconds until fragrant. Return the beef to the wok. Pour in beef broth and drizzle with sesame oil (if using). Toss until the sauce thickens and coats everything evenly — about 1–2 minutes.
Step 5 – Garnish and Serve
Sprinkle with green onions or sesame seeds. Serve immediately with steamed jasmine rice or noodles.
Chef’s Tips for Success
Velveting the beef: For restaurant-style tenderness, you can “velvet” the beef by marinating it with cornstarch and a little oil, then briefly blanching in hot water or oil before stir-frying.
High heat is key: Stir-fry at high heat to achieve that signature smoky “wok hei” aroma.
Adjust sweetness and saltiness: Taste the sauce before adding to the beef and onions — balance with extra soy sauce or a pinch more sugar as needed.
Thicker sauce? Increase cornstarch slightly (½ teaspoon mixed in 1 tbsp water) and stir in at the end.
Serving Ideas
Classic pairing: White jasmine rice or steamed medium-grain rice.
Low-carb option: Cauliflower rice or sautéed bok choy.
Noodle twist: Toss with cooked egg noodles or rice noodles for a one-pan meal.
FAQs
- Can I use a different cut of beef?
Yes. Ribeye, tenderloin, or even skirt steak can work. Just slice thinly and adjust cooking time. - Can I make it ahead?
You can marinate the beef up to 8 hours ahead. The stir-fry itself is best cooked fresh to keep the onions tender-crisp. - Is this dish gluten-free?
Use gluten-free soy sauce (tamari) and check your oyster/hoisin sauce labels. - Can I add more vegetables?
Definitely. Bell peppers, snow peas, or broccoli work well — just stir-fry them with the onions. - How do I make it spicier?
Add sliced fresh chili, chili oil, or a dash of sriracha when cooking the onions.