Oh, let me tell you about one of my all-time favorite quick and easy meals—Chinese Beef and Onion Stir Fry! There’s just something about the combination of tender, juicy beef and sweet caramelized onions coated in a rich, savory sauce that makes this dish absolutely irresistible. It’s one of those recipes that comes together in no time but tastes like you spent hours perfecting it.
I remember the first time I made this stir fry at home. I was craving takeout but wanted something fresher and homemade. With just a few simple ingredients and a hot wok, I had a restaurant-quality dish ready in under 30 minutes. The best part? It’s super customizable! You can swap the beef cuts, adjust the seasoning, or even throw in extra veggies like bell peppers or mushrooms.
What I love most about this dish is how the onions become soft and slightly sweet, perfectly complementing the rich umami flavors of the sauce. And let’s not forget the silky texture of the beef—it’s all about the marinade! That quick soak in soy sauce, sesame oil, and cornstarch makes the beef unbelievably tender and flavorful. Trust me, once you try this, you’ll never go back to plain stir-fried beef again.
What’s in Chinese Beef and Onion Stir Fry?
Here’s what makes this dish so special:
Beef: Thinly sliced sirloin, ribeye, or flank steak works best. The key is slicing against the grain for maximum tenderness.
Onion: White or yellow onions bring natural sweetness and a slight crunch. They soak up all the sauce and add depth to every bite.
Garlic & Ginger: These aromatic ingredients create the signature Chinese stir-fry flavor. Minced garlic and fresh ginger slices bring a warm, fragrant kick.
Green Onion: Adds freshness and a pop of color at the end.
Soy Sauce: A mix of light and dark soy sauce gives the dish its savory depth and rich color.
Oyster & Hoisin Sauce: These add a slightly sweet, umami-packed flavor that makes the sauce extra delicious.
Sesame Oil: A drizzle of sesame oil enhances the nutty aroma of the dish.
Cornstarch: Helps to tenderize the beef and slightly thicken the sauce.
Is Chinese Beef and Onion Stir Fry Good for You?
Absolutely! This dish is packed with protein and nutrients while keeping things light and balanced.
Beef: A great source of protein and iron, which supports muscle growth and energy levels.
Onions: Rich in antioxidants and vitamins, they boost immune health and add natural sweetness without extra sugar.
Garlic & Ginger: Known for their anti-inflammatory and digestive benefits.
Low-Sodium Soy Sauce: Using a low-sodium option keeps the salt levels in check while still delivering great flavor.
The key to making this stir fry even healthier is controlling the amount of oil and using leaner cuts of beef. Serve it with brown rice or even cauliflower rice for a lighter option!
Ingredients
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300g sirloin steak (thinly sliced; can use ribeye, flank, or blade steak)
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½ white onion (thinly sliced; can use yellow onion)
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4-5 slices ginger
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3 cloves garlic (minced or thinly sliced)
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1 stalk green onion (cut into 2-inch pieces)
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For the Marinade:
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1 tbsp soy sauce
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½ tbsp Shaoxing cooking wine (omit if needed)
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2 tbsp water
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1 tsp sesame oil
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1 tsp cornstarch (to be added after marinating)
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1 tbsp oil (to be added after marinating)
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For the Sauce:
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1 tbsp low-sodium soy sauce
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1 tbsp cornstarch
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1 tsp sugar
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1 ½ tbsp oyster sauce
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½ tbsp hoisin sauce
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1 tsp sesame oil
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½ cup water
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1 tsp dark soy sauce (optional, for color)
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How to Make Chinese Beef and Onion Stir Fry
Step 1: Prepare the Ingredients
Before you start cooking, it’s best to have everything prepped and ready to go. Stir-frying happens fast, so having all your ingredients within reach makes the process smooth.
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Slice the beef thinly against the grain to ensure tenderness. If you’re having trouble cutting it thin, freeze it for about 15 minutes before slicing.
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Prepare the aromatics: Mince or slice the garlic, slice the ginger, and cut the green onions into 2-inch pieces.
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Slice the onion into thin strips—this will allow it to caramelize beautifully in the pan.
Step 2: Marinate the Beef
Marinating the beef is essential for a tender and flavorful stir-fry.
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In a medium bowl, mix together soy sauce, Shaoxing wine, water, and sesame oil.
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Add the thinly sliced beef to the marinade and mix well. Let it sit for at least 15 minutes.
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After marinating, add 1 teaspoon of cornstarch and mix until the beef is evenly coated.
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Finally, drizzle 1 tablespoon of oil over the beef and mix again. This extra step helps keep the meat juicy while stir-frying.
Step 3: Make the Stir-Fry Sauce
While the beef is marinating, prepare the sauce:
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In a small bowl, whisk together low-sodium soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, dark soy sauce (if using), and water.
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Stir until smooth and set aside. This sauce will coat the beef and onions, creating a rich, glossy texture.
Step 4: Stir-Fry the Beef
Now, it’s time to cook!
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Heat a large pan or wok over high heat. Add 1 tablespoon of oil and swirl it around.
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Add the marinated beef in a single layer and let it sear for 2-4 minutes, stirring occasionally. The beef should be browned but not overcooked.
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Once nearly cooked, remove the beef from the pan and set it aside.
Step 5: Stir-Fry the Onions and Aromatics
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In the same pan, add a bit more oil if needed and sauté the ginger slices for about 30 seconds, until fragrant.
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Add the garlic and onions. Stir-fry until the onions soften and start to turn golden brown. This should take about 2-3 minutes.
Step 6: Combine Everything
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Push the onions to the side and give the sauce a quick stir to ensure the cornstarch hasn’t settled.
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Pour the sauce into the pan and stir until it thickens slightly.
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Add the cooked beef back into the pan and toss everything together. Stir-fry for another 1-2 minutes, allowing the beef to absorb the sauce.
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Add the green onions at the last minute for a fresh crunch.
Step 7: Serve and Enjoy!
Plate the stir fry and serve it hot over steamed rice. The rich, savory sauce coats every bite, making it an irresistible dish for any night of the week.
Sweet Tips and Fun Variations
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Want extra veggies? Add bell peppers, mushrooms, or snap peas for more color and crunch.
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Prefer a spicier kick? Stir in some chili flakes or sliced red chilies for heat.
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Need a low-carb option? Serve with cauliflower rice or over steamed broccoli instead of regular rice.
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No Shaoxing wine? You can skip it or use a splash of beef broth for extra depth.
hinese Beef and Onion Stir Fry
- Total Time: 30 minutes
- Yield: 2-3 1x
Description
This Chinese Beef and Onion Stir Fry is a quick and flavorful dish, perfect for busy weeknights. Tender beef slices are marinated, stir-fried with onions, and coated in a rich, savory sauce. Serve it over steamed rice for a satisfying meal in just 30 minutes!
Ingredients
For the Beef:
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300g sirloin steak (thinly sliced, or use ribeye, flank, or blade steak)
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1 tbsp soy sauce (for marinade)
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½ tbsp Shaoxing wine (optional, for marinade)
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2 tbsp water (for marinade)
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1 tsp sesame oil (for marinade)
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1 tsp cornstarch (to be added after marinating)
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1 tbsp oil (to be added after marinating)
For the Stir-Fry:
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½ white onion (thinly sliced, or use yellow onion)
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4–5 slices ginger
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3 cloves garlic (minced or sliced)
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1 stalk green onion (cut into 2-inch pieces)
For the Sauce:
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1 tbsp low-sodium soy sauce
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1 tbsp cornstarch
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1 tsp sugar
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1½ tbsp oyster sauce
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½ tbsp hoisin sauce
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1 tsp sesame oil
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½ tbsp Shaoxing wine (optional)
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1 tsp dark soy sauce (for color, or use regular soy sauce)
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½ cup water
Instructions
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Prepare the ingredients: Thinly slice the beef against the grain. Slice the onion, ginger, and green onion. Mince or slice the garlic.
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Marinate the beef: Mix soy sauce, Shaoxing wine, water, and sesame oil in a bowl. Add beef and marinate for 15 minutes. Then mix in cornstarch, followed by oil.
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Make the sauce: In a bowl, whisk together soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, dark soy sauce, and water. Set aside.
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Cook the beef: Heat 1 tbsp oil in a wok over high heat. Stir-fry the beef for 2-4 minutes until browned. Remove from pan.
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Stir-fry the aromatics: In the same pan, add ginger and cook until fragrant. Add garlic and onions, stir-frying until softened.
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Combine everything: Stir the sauce, pour it into the pan, and mix until it thickens. Add the beef back in and stir in green onions. Cook for 1 minute.
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Serve hot over steamed rice.
Notes
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For extra veggies, add bell peppers or snap peas.
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For spice, add chili flakes or red chilies.
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For a low-carb option, serve over cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
1. Can I use a different cut of beef for this stir-fry?
Yes! While sirloin steak is a great choice, you can also use ribeye, flank steak, or blade steak. Just make sure to slice the beef thinly against the grain to keep it tender.
2. What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, you can substitute it with beef broth or a splash of soy sauce for added depth. The dish will still turn out flavorful without it.
3. How do I prevent the beef from turning tough?
To keep the beef tender:
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Slice it thinly against the grain.
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Marinate it properly with cornstarch and oil to lock in moisture.
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Cook it quickly over high heat and avoid overcooking.
4. Can I make this dish ahead of time?
Yes! You can marinate the beef and prepare the sauce in advance. When ready to eat, just stir-fry everything fresh—it takes only 10 minutes to cook!