Chinese Beef and Onion Stir Fry

This beef and onion stir fry is my answer to takeout cravings. Thin slices of beef stay incredibly tender, the onions turn sweet and slightly charred, and everything gets coated in a glossy, savory sauce.

The restaurant trick is a quick marinade with a pinch of baking soda and cornstarch. It keeps the beef silky and juicy even in a screaming hot pan. Serve it over rice and dinner is done in about 20 minutes.

Why You Will Love This Beef and Onion Stir Fry

• Restaurant-style tender beef at home.
• Only a handful of everyday ingredients.
• Ready in about 20 minutes from start to finish.
• Sweet onions and a savory glossy sauce that coats every bite.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Servings: 4

Ingredients

For the Beef

• 1 lb flank steak, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon cornstarch
• ¼ teaspoon baking soda
• 1 teaspoon oil

For the Sauce

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• ⅓ cup water

For the Stir Fry

• 2 tablespoons oil
• 1 large yellow onion, sliced into wedges
• 4 scallions, cut into 2-inch pieces
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• Sesame oil, to finish

Ingredient Notes

• Flank steak: Slice it thinly against the grain. Sirloin or skirt steak also work.
• Baking soda: Just a pinch tenderizes the beef; do not add more.
• Oyster sauce: Adds depth and gloss. Use a mushroom-based version if needed.

How to Make Chinese Beef and Onion Stir Fry

1. Marinate the beef. Toss the beef with soy sauce, water, cornstarch, baking soda and oil. Let it sit for 15 minutes.
2. Mix the sauce. Whisk all the sauce ingredients in a small bowl.
3. Sear the beef. Heat 1 tablespoon oil in a wok over high heat. Spread the beef in one layer and sear for 1 minute per side until just browned. Remove.
4. Cook the onions. Add the remaining oil, then the onion. Stir-fry for 2 minutes until lightly charred but still crisp.
5. Add aromatics. Add garlic, ginger and the white parts of the scallions and stir for 30 seconds.
6. Toss it all together. Return the beef, pour in the sauce and toss until glossy and thickened, about 1 minute. Add the green scallions and a few drops of sesame oil.

Tips for the Best Results

• Freeze the steak for 20 minutes to make thin slicing easier.
• Cook the beef in batches so it sears instead of steams.
• Keep the heat high and everything ready before you start.

Variations

• Add peppers: Toss in sliced green or red bell pepper with the onion.
• Spicy: Add dried chilies or a spoon of chili crisp.
• Chicken: Swap the beef for thinly sliced chicken thighs.

What to Serve With It

Serve over steamed jasmine rice, with fried rice or with plain noodles. A side of garlic green beans or cucumber salad makes it a full meal.

Storage and Reheating

Refrigerate in an airtight container for up to 3 days. Reheat quickly in a hot skillet so the beef does not overcook.

FAQs

How do I keep the beef tender?

Slice against the grain, use the short marinade with baking soda and cornstarch, and sear quickly over high heat.

Can I make it without a wok?

Yes. A large cast-iron or heavy skillet works well.

Can I make it gluten free?

Use tamari and a gluten-free oyster sauce.

Final Thoughts

Once you try this Chinese beef and onion stir fry, you might stop ordering takeout. It is fast, simple and full of flavor.