Quick & Easy Chinese Beef Onion Stir Fry Recipe
This Quick & Easy Chinese Beef Onion Stir Fry features tender, marinated flank steak seared to perfection with aromatic onions and scallions, tossed in a savory and slightly sweet sauce. Ready in under 30 minutes, this dish is perfect for a flavorful weeknight dinner and brings authentic Chinese stir-fry flavors to your table with minimal fuss.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Meat and Aromatics
- 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
Marinade
- 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
Sauce
- 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)
Instructions
- Slice the Beef: Slice flank steak against the grain at a 45-degree angle into 1/4-inch thick pieces. For easier slicing, freeze the beef for 45-60 minutes before cutting. Transfer slices to a medium bowl.
- Marinate the Beef: Combine the marinade ingredients—vegetable oil, soy sauce, cornstarch, Shaoxing wine, sesame oil, and baking soda—then toss with the sliced beef. Let it marinate for 15-20 minutes for optimal tenderness and flavor infusion.
- Prepare the Sauce: In a separate small bowl, mix together vegetable oil, Shaoxing wine, oyster sauce, dark soy sauce, cornstarch, black pepper, cold water, and sugar. Set this sauce mixture aside for later use.
- Sauté Onions and Scallions: Heat 1 tablespoon vegetable oil in a large pan over low heat. Add the julienned white onion slices and the white parts of the scallions. Stir-fry gently for about 30 seconds until they begin to soften. Remove from pan and set aside.
- Cook the Beef: Increase heat to medium-high. Add the marinated beef to the pan in a single layer, frying until browned on both sides—approximately 2-3 minutes per side. Avoid overcrowding to ensure proper searing.
- Add Sauce and Finish Stir Fry: Reduce heat to medium. Pour the prepared sauce into the pan in a circular motion. Stir-fry continuously until the sauce thickens, about 30-60 seconds. Add minced garlic, green parts of scallions, and the sautéed onions back into the pan. Toss everything together for another 30-60 seconds. Remove from heat and serve immediately for best flavor and texture.
Notes
- Freezing the beef before slicing helps achieve thin, even slices that cook quickly and remain tender.
- Using baking soda in the marinade tenderizes the meat effectively, but do not marinate for longer than 20 minutes to avoid an undesirable texture.
- Substitute Shaoxing wine with rice vinegar if unavailable, though wine will provide a richer flavor.
- Adjust sugar amount in the sauce to customize sweetness level according to your preference.
- Serve with steamed rice or noodles to complete the meal.
Keywords: Chinese beef stir fry, quick beef recipe, flank steak stir fry, beef and onion stir fry, easy Chinese dinner, weeknight stir fry
