Chinese Beef and Onion Stir Fry Recipe

If you re looking for a quick, flavorful meal that feels comforting yet a little fancy, this Chinese Beef and Onion Stir Fry Recipe is exactly what you need. I absolutely love how this turns out every single time – tender strips of beef coated in a glossy sauce with those sweet, soft onions and a hint of ginger and garlic to round it all out. It s one of those dishes that works perfectly for busy weeknights because it s fast, simple, and packed with savory umami flavors.

When I first tried this recipe, I was surprised by how juicy the beef stays without getting dry or chewy – it s all thanks to the marinating and velveting technique that might sound fancy but is really straightforward. You ll find that with a few easy ingredients and a little prep, you can whip this up in under 30 minutes. Plus, it pairs so well with steamed rice or noodles, making it a total crowd-pleaser with family or friends.

this …

Ingredients You’ll Need

Each ingredient in this Chinese Beef and Onion Stir Fry Recipe plays a key role. The beef brings the protein and richness, while the onion and aromatics like ginger and garlic provide depth. The sauces come together to create that classic savory and slightly sweet stir-fry glaze.

• Sirloin steak (or rib eye, flank steak or blade steak): Tender cuts that slice thinly and cook quickly; I love sirloin for its balance of flavor and texture.
• White onion (or yellow onion): Adds sweetness and crunch; slicing in segments helps them soften and caramelize during cooking.
• Ginger slices: Fresh ginger brings a bright, aromatic kick that wakes up the dish.
• Garlic (minced or sliced thinly): Essential for that savory depth; slicing thinly makes it golden and fragrant without overpowering.
• Green onion: Adds freshness and a slight bite; keep the white portion sliced lengthwise for texture.
• Soy sauce: The salty backbone of the marinade and sauce, opt for low sodium if you prefer less salt.
• Shaoxing cooking wine: This is my secret magical ingredient for authentic depth; if you can t find it, dry sherry or rice wine works too.
• Water: Helps tenderize and balance out the marinade without watering down flavor.
• Sesame oil: Adds nutty richness, but be cautious – a little goes a long way.
• Cornstarch: Used twice in the recipe to thicken the sauce and velvet the beef.
• Oyster sauce: Sweet and savory with umami punch, critical for that rich stir-fry taste.
• Hoisin sauce: Brings a subtle sweetness and complexity; I love the contrast it provides.
• Dark soy sauce: For color and flavor depth; if unavailable, regular soy sauce will work but expect a lighter hue.
• Oil: Needed for stir-frying – I recommend a neutral oil with a high smoke point like vegetable or canola oil.

Variations

I love making this recipe my own depending on what s in the fridge or what my family s craving. Feel free to experiment with different proteins or adjust the flavor profiles. It s a forgiving recipe that responds well to your personal touch.

• Protein Swap: I ve swapped beef for thinly sliced chicken breast or even firm tofu for a vegetarian spin. Both work beautifully with the same sauce.
• Spicy Kick: Adding chili garlic sauce or fresh sliced chilies gives a nice heat that my husband adores when he s in the mood for something bold.
• Veggie Boost: Toss in bell peppers, snap peas, or mushrooms along with the onions for extra texture and nutrition.
• Gluten-Free: Use tamari or a gluten-free soy sauce and check your oyster and hoisin sauces for gluten-free versions to keep it allergy-friendly.

How to Make Chinese Beef and Onion Stir Fry Recipe

Step 1: Prep Everything in Advance

This is a classic stir-fry rule – get all your ingredients sliced, measured, and ready before you turn on the heat. I like to peel and separate the onion segments so they cook evenly, slice ginger thin enough to toast without burning, mince garlic finely, and cut green onions last so they stay bright and fresh. For the beef, a quick tip I discovered: pop it in the freezer for 15 minutes before slicing – it firms up the meat and makes slicing super easy. Remember to always slice the beef against the grain to keep it tender once cooked.

Step 2: Marinate and Velvet the Beef

I used to struggle with dry, chewy beef in stir-fries until I got serious about marinating and velveting. Start by combining soy sauce, Shaoxing wine, water, and sesame oil with your sliced beef and let it sit for 15 minutes. Don’t skip this step – the longer you marinate, the deeper the flavors soak in. After marinating, stir in the cornstarch and a tablespoon of oil to create a thin protective coating. This step is what locks in moisture and keeps the beef silky and tender after cooking.

Step 3: Whip Up the Flavor-Packed Stir Fry Sauce

Mix your soy sauce with cornstarch first to avoid lumps, then add in sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. This blend creates a rich, glossy sauce that perfectly coats the beef and veggies. I always give it a quick stir before adding because the cornstarch can settle at the bottom; this keeps it smooth and ready to thicken beautifully in the pan.

Step 4: Sear the Beef Quickly on High Heat

Heat a wok or large pan until it s seriously hot – I mean smoking hot – then add plenty of oil so the beef doesn t stick and gets a nice sear. I usually use around 3-4 tablespoons. Spread the beef evenly; don t overcrowd the pan so it browns properly. Stir-fry until the beef is about 90% cooked, which should take 2 to 4 minutes depending on thickness. Then remove it from the pan and save it for the final step. Don t worry if you see a little pink – it ll finish cooking later without drying out.

Step 5: Toast the Aromatics and Cook the Onions

Add a splash more oil and toss in the ginger slices first to toast them for about a minute until golden and fragrant – this step fills your kitchen with the best smell. Next, add the onions and garlic, stir-frying until they soften and catch a bit of color, about 2 minutes. Push the veggies to the side of the pan to make room for the sauce.

Step 6: Finish with the Sauce, Beef, and Green Onions

Give your sauce a quick stir then pour it into the pan, stirring continuously. You ll see it thicken and change from milky to a beautiful dark brown glaze – that s the magic happening! Then toss the onions into the sauce, add the beef back in, and finish with the green onions. Stir everything to combine for about one minute and then it s ready to serve hot and bubbling with steamed rice.

How to Serve Chinese Beef and Onion Stir Fry Recipe

Garnishes

I usually sprinkle a few toasted sesame seeds on top for a lovely nutty crunch and a drizzle of extra sesame oil to enhance that beautiful aroma. Fresh chopped cilantro or a handful of sliced green onions adds a burst of color and freshness that rounds out the dish nicely.

Side Dishes

Steamed jasmine rice is my go-to because it soaks up the sauce perfectly. Sometimes I switch things up by serving it with garlic fried rice or even alongside simple steamed bok choy or snap peas for some extra greens and crunch.

Creative Ways to Present

For a fun twist when entertaining, I like serving the beef and onion stir fry over crispy lettuce cups-turning it into an interactive dish where everyone assembles their own bite. Another idea is to pile it on top of steamed bao buns for a playful, street-food vibe that always gets compliments.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge, ideally within two hours of cooking. I find they keep well for up to 3 days, though the beef softens a bit over time. To keep the onions from getting too soggy, I try to store the beef and sauce separately from any fresh garnishes.

Freezing

I don t usually freeze this stir fry because the texture of onions changes after thawing, but if you want to, freeze the cooked beef and sauce without the onions. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

The best way I ve found to reheat is on the stovetop over medium heat. Add a splash of water or broth if the sauce looks thickened and stir gently until warmed through. Avoid microwaving if you can to keep the beef tender and prevent the sauce from separating.

FAQs

Final Thoughts

I genuinely love how this Chinese Beef and Onion Stir Fry Recipe hits all the right notes – it s quick, accessible, and full of fresh flavors that make dinner feel special without the fuss. Whenever I make it, there s always a happy crowd at the table asking for seconds. I hope you give it a try and find yourself reaching for it on those busy nights when you want a homemade meal that tastes like you put in way more effort. Trust me, once you master this stir-fry, it ll become a staple in your kitchen too.

Chinese Beef and Onion Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 124 reviews

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 3 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Print Recipe

Pin Recipe

---

Description

A quick and flavorful Chinese Beef and Onion Stir Fry that features tender marinated sirloin steak seared to perfection with aromatic ginger, garlic, and a savory sauce, finished with crisp green onions. Perfect served over steamed rice for a classic and satisfying meal.

---

Ingredients

Units USM Scale 1x2x3x

Beef and Aromatics

• 300 g sirloin steak (or rib eye, flank steak, or blade steak)
• 1/2 white onion (or yellow onion), sliced and separated into segments
• 4-5 slices ginger
• 3 cloves garlic, minced or thinly sliced
• 1 stalk green onion, cut into 2-inch pieces

Marinade

• 1 tablespoon soy sauce
• 1/2 tablespoon Shaoxing cooking wine
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (added after marinating)
• 1 tablespoon oil (added after marinating)

Sauce

• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 1/2 tablespoons oyster sauce
• 1/2 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
• 1 teaspoon dark soy sauce (can substitute regular soy sauce)
• 1/2 cup water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Peel and slice the onion, separate into segments, slice the ginger and garlic, and prepare the green onion by cutting into 2-inch pieces, separating the white and green parts. Set all aside for later use.
2. Marinate Beef: Thinly slice the beef against the grain. Optionally freeze the beef for 15 minutes beforehand to make slicing easier. Combine soy sauce, Shaoxing wine, water, and sesame oil with the sliced beef and marinate for 15 minutes. After marinating, add cornstarch and mix well, then add 1 tablespoon oil and mix again. Set aside.
3. Make the Stir Fry Sauce: In a small bowl, mix soy sauce and cornstarch until smooth. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Stir well and set aside.
4. Stir Fry Beef: Heat a large frying pan or wok over high heat. Add approximately 3-4 tablespoons of oil and the marinated beef, spreading it out to sear quickly. Stir fry for 2-4 minutes until about 90% cooked, then remove beef from the pan and set aside.
5. Cook Aromatics: Add more oil to the hot pan and toast ginger slices for 1 minute until slightly browned. Add onion slices and ginger and stir fry for about 2 minutes until soft and slightly browned. Push onions, ginger, and garlic to one side of the pan.
6. Add Sauce and Finish Stir Fry: Stir the sauce mixture again to recombine and pour into the hot pan. Stir continuously until the sauce thickens and changes from milky to dark brown. Mix the onions back into the sauce, add the beef and green onions, and stir fry everything together for about 1 minute until well combined and heated through.
7. Serve: Transfer the stir fry to a serving plate and enjoy with steamed rice.

---

Notes

• Dark Soy Sauce for Color: If you don’t have dark soy sauce, substitute with regular soy sauce. Dark soy sauce adds a rich color and depth to the dish.
• Preparation Is Crucial: Have all ingredients prepped and ready before stir frying, as the cooking process is fast and requires multitasking.
• Freeze Beef To Make It Easier to Slice: Placing beef in the freezer for 15 minutes firms it up, making thin slicing easier.
• Slice Against the Grain: Cutting beef against the grain ensures a more tender texture by breaking up muscle fibers.
• Marinate for Maximum Flavor: Marinate beef for at least 15 minutes; longer marination intensifies the flavor.
• Velvet Your Beef With Cornstarch: Adding cornstarch after marination creates a silky texture and locks in moisture when stir frying.
• Sear the Beef Slices to 90%: Cooking beef until nearly done before adding sauce prevents overcooking and keeps meat tender.
• Baking Soda Tenderizing Method: Optionally, mix ½ teaspoon baking soda with 2 tablespoons water for tenderizing beef before marinating, but rinse thoroughly to avoid off-flavors. This step is optional and can be skipped.

---

Nutrition

• Serving Size: 1 serving
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 18 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 80 mg