Description
Chinese Beef and Onion Stir Fry is a quick and flavorful takeout-style dish featuring tender strips of beef, sweet onions, and green onions tossed in a rich, savory sauce. This easy stir-fry comes together in just 35 minutes and is perfect for weeknight dinners. Serve it over rice or noodles for a satisfying, better-than-takeout experience at home.
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
Instructions
- Marinate the Beef:
Combine sliced beef with soy sauce, cornstarch, baking soda (if using), and a splash of oil. Let marinate for 15–20 minutes. - Make the Sauce:
In a bowl, mix together oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, and cornstarch. Set aside. - Sear the Beef:
Heat 1 tbsp oil in a wok or large skillet over high heat. Sear beef in a single layer for 1–2 minutes without moving, then stir-fry for another minute. Remove and set aside. - Cook the Onions:
Add remaining oil to the pan. Add onions and cook for 2–3 minutes until starting to soften and brown. - Stir-Fry Everything:
Return beef to the pan. Add garlic and green onions, and stir-fry for 1 minute. - Add Sauce:
Pour in the sauce and cook for 1–2 minutes, stirring until the sauce thickens and coats everything. - Serve:
Serve hot over steamed white rice, brown rice, or noodles.
Notes
- Thin slicing and a quick sear help keep the beef tender.
- Baking soda in the marinade helps tenderize the meat further.
- Add bell peppers, broccoli, or chili for extra flavor and texture.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of water to loosen the sauce.
