Name: Quick & Easy Chinese Beef Onion Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak (or top sirloin, hanger steak, skirt steak); 1 medium white onion, julienned and layers separated; 4 scallions, cut into 2-inch pieces, separated into white and green parts; 4 garlic cloves, minced; 1 tbsp vegetable oil (or any neutral oil); 1 tbsp regular soy sauce (or light soy sauce); 1.5 tbsp cornstarch (or potato starch); 2 tsp Shaoxing wine (or rice vinegar); 2 tsp sesame oil; 1/2 tsp baking soda; 1 tbsp vegetable oil (or any neutral oil); 1 tbsp Shaoxing wine (or rice vinegar); 1 tbsp oyster sauce (or vegetarian stir-fry sauce); 1/2 tbsp dark soy sauce (or regular soy sauce); 1 tsp cornstarch (or potato starch); 1/4 tsp black pepper (or white pepper); 1/4 cup cold water; 1 tsp white granulated sugar (or cane sugar)

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Introduction

This Quick & Easy Chinese Beef Onion Stir Fry is a flavorful and satisfying dish that comes together in under 30 minutes. Tender slices of beef are marinated and stir-fried with sweet onions and scallions, coated in a savory sauce that’s perfect for a weeknight dinner.

The image shows a close-up of a stir fry dish cooking in a dark pan, filled with several layers of glossy, thinly sliced brown beef pieces evenly coated in a rich dark sauce. Mixed among the beef are bright green, slightly shiny stalks of green onions cut into long pieces, and translucent thick slices of white onions with a slight golden tint. The textures vary from smooth and saucy beef to the crisp, fresh look of the green onions and the soft, cooked onions. The colors are mainly dark brown and green, with some light beige from the onions, all blending under the shiny sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak (or top sirloin, hanger steak, skirt steak)
1 medium white onion (julienned, layers separated)
4 scallions (cut into 2-inch pieces, separated into white and green parts)
4 garlic cloves (minced)
1 tbsp vegetable oil (or any neutral oil)
1 tbsp regular soy sauce (or light soy sauce)
1.5 tbsp cornstarch (or potato starch)
2 tsp Shaoxing wine (or rice vinegar)
2 tsp sesame oil
1/2 tsp baking soda
1 tbsp vegetable oil (or any neutral oil) for frying
1 tbsp Shaoxing wine (or rice vinegar)
1 tbsp oyster sauce (or vegetarian stir-fry sauce)
1/2 tbsp dark soy sauce (or regular soy sauce)
1 tsp cornstarch (or potato starch)
1/4 tsp black pepper (or white pepper)
1/4 cup cold water
1 tsp white granulated sugar (or cane sugar)

Instructions

Step 1: Slice the flank steak against the grain at a 45-degree angle into 1/4-inch thick pieces. To make slicing easier, freeze the beef uncovered for 45-60 minutes then use a sharp knife. Transfer the slices to a medium bowl.
Step 2: Marinate the beef with 1 tbsp soy sauce, 1.5 tbsp cornstarch, 2 tsp Shaoxing wine, 2 tsp sesame oil, and 1/2 tsp baking soda. Let it rest for 15-20 minutes.
Step 3: In a small bowl, mix together 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1/2 tbsp dark soy sauce, 1 tsp cornstarch, 1/4 tsp black pepper, 1/4 cup cold water, and 1 tsp sugar. Set the sauce aside.
Step 4: Heat 1 tbsp vegetable oil over low heat in a large pan. Add the julienned white onions and the white parts of the scallions. Sauté for 30 seconds then remove and set aside.
Step 5: Increase the heat to medium-high. Add the marinated beef in a single layer and cook until browned on both sides, about 2-3 minutes per side.
Step 6: Reduce heat to medium. Pour the sauce into the pan in a circular motion and stir-fry until the sauce thickens, about 30-60 seconds. Add the minced garlic, green parts of the scallions, and the cooked onions back into the pan. Toss everything together for another 30-60 seconds. Remove from heat and serve immediately.

Tips & Variations

Freezing the beef slightly before slicing helps achieve thinner, more uniform pieces for better texture.
For a vegetarian version, substitute beef with firm tofu or sliced mushrooms and use vegetarian oyster sauce.
Add a pinch of chili flakes or fresh sliced chili for a spicy kick.
Use a well-heated wok or pan to get a nice sear on the beef without overcooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

The image shows a close-up of a cooking pan filled with stir-fried beef pieces coated in a shiny, dark brown sauce. Mixed in are long, soft white onion slices and bright green cooked scallion pieces layered evenly throughout the pan. The beef has a glossy texture with slightly charred edges, while the onions look tender and the scallions add a fresh color contrast. Small bits of minced garlic and sauce droplets are visible, enhancing the rich, glossy look of the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stir fry?

Yes, flank steak is preferred for its tenderness and quick cooking, but top sirloin, hanger steak, or skirt steak work well too. Just make sure to slice thinly against the grain.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, rice vinegar is a common substitute. Use slightly less vinegar to avoid overpowering acidity. Alternatively, dry sherry can work as a suitable replacement.