Name: Chinese Beef and Onion Stir Fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1 tbsp soy sauce (for marinating); 1 tsp cornstarch (for marinating); 1/4 tsp baking soda (optional); 2 tbsp vegetable oil, divided; 1 large yellow onion, cut into wedges; 2 cloves garlic, minced; 3 green onions, cut into 2-inch pieces; Sauce:; 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tsp sugar; 1/2 tsp sesame oil; 1/4 cup water; 1 tsp cornstarch

Chinese Beef and Onion Stir Fry is a simple yet incredibly flavorful dish featuring tender beef slices, sweet onions, and a glossy savory sauce. It’s one of my go-to meals when I’m craving something hearty, quick, and better than takeout.

Chinese Beef and Onion Stir Fry

Why I Love This Recipe

I love how quick and satisfying this recipe is. The beef turns out super tender, and the onions caramelize just enough to add a natural sweetness. The sauce coats everything perfectly, and I can have it on the table in under 30 minutes. It’s a comforting, fuss-free dish that delivers bold flavor with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced against the grain
Soy sauce
Cornstarch
Baking soda (optional, helps tenderize the beef)
Vegetable oil
Yellow onion, sliced into wedges
Garlic, minced
Green onions, cut into 2-inch pieces

Sauce:

Oyster sauce
Soy sauce
Dark soy sauce
Sugar
Sesame oil
Water
Cornstarch

Directions

Marinate the Beef
I toss the thinly sliced beef with soy sauce, cornstarch, baking soda (optional), and a small amount of oil. Then I let it sit for about 15–20 minutes while I prep everything else.
Make the Sauce
In a bowl, I whisk together oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, and cornstarch until smooth. I set it aside for later.
Sear the Beef
In a hot wok or skillet, I heat some oil and sear the beef in a single layer for 1–2 minutes without stirring. Once it’s browned, I stir it for another minute until nearly cooked through, then transfer it to a plate.
Cook the Onions
In the same pan, I add a little more oil and toss in the onions. I cook them for about 2–3 minutes until they soften and start to brown around the edges.
Bring It All Together
I return the beef to the pan with the onions, add the garlic and green onions, and stir-fry everything together for another minute.
Add the Sauce
I pour in the sauce and cook for another 1–2 minutes until it thickens and everything is well coated.
Serve
I serve it hot over steamed white rice, brown rice, or noodles.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Marinate time: 15 minutes
Cook time: 10 minutes
Total time: 35 minutes

Variations

Vegetables: I like to add bell peppers or broccoli sometimes for color and crunch.
Heat: For some spice, I toss in chili flakes or sliced red chili with the onions.
Protein Swap: I’ve made this with chicken or tofu instead of beef, and it turns out great.
Low-Sodium: I use low-sodium soy sauce to control saltiness without sacrificing flavor.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the beef tender and the sauce glossy. A splash of water helps loosen the sauce if it thickens too much. The microwave works in a pinch too.

FAQs

How do I keep the beef tender?

I slice the beef thinly against the grain and marinate it with cornstarch and a touch of baking soda. A quick sear over high heat also keeps it from overcooking.

Can I make this without oyster sauce?

Yes, I’ve used a mix of soy sauce, a dash of hoisin, and a bit of sugar as a substitute. It’s not exactly the same but still delicious.

What kind of onions work best?

I prefer yellow or white onions for their balance of sweetness and bite. Red onions can work, but they’ll taste slightly different.

Do I need a wok to make this?

Not at all. I usually use a large nonstick skillet or sauté pan, and it works just fine.

Can I double the recipe?

Yes, but I cook the beef in batches to avoid overcrowding the pan. This helps maintain that nice sear on the meat.

Conclusion

Chinese Beef and Onion Stir Fry is one of those reliable, fast, and flavorful meals I keep coming back to. It’s simple to throw together, full of bold flavor, and totally customizable with whatever I have in the fridge. Whether it’s for a weeknight dinner or a quick meal prep, it never disappoints.