I just whipped up a Beef Stir Fry Meat Recipes gem with tender strips and punchy onions in under 30 minutes and it actually tastes like takeout.

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I’m obsessed with this simple Chinese beef and onion stir fry. I love how the flank steak or skirt steak, thinly sliced against the grain and yellow onions cut into slices or wedges.

The sauce clings to those beef strips so every bite hits salty, sweet, punchy. I make it when I need something fast that still feels like dinner, not reheated sadness.

And the sizzle in the pan? Irresistible.

It’s one of my favorite Beef Stir Fry Meat Recipes and a go-to from my Easy Wok Recipes Dinners list. Pure, messy comfort.

I crave it after a long day.

Ingredients

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Flank or skirt steak, hearty protein, tender sliced.
Yellow onions, sweet crunch, caramelize into richness.
Basically garlic, punchy aroma, wakes up the pan.
Ginger, warm zip and fresh brightness.
Soy sauce, salty umami backbone for depth.
Dark soy sauce, adds color and richness.
Oyster sauce, savory sweetness and glossy finish.
Shaoxing wine, boozy depth or broth substitute.
Plus sugar, tames salt and adds gentle sweetness.
Cornstarch, gives silky texture to the beef.
Vegetable oil, neutral frying oil for even cooking.
Toasted sesame oil, finishing nutty note you’ll love.
Water or beef broth, loosens the sauce.
Salt and pepper, basic seasoning to taste.
Green onions, fresh bite and bright color.

Ingredient Quantities

1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain

2 medium yellow onions, cut into 1/2 inch (1 cm) slices or wedges

3 cloves garlic, minced (about 1 tablespoon)

1 inch (2.5 cm) fresh ginger, peeled and finely grated (about 1 tablespoon)

2 tablespoons soy sauce (regular or low sodium)

1 tablespoon dark soy sauce or extra regular soy for color

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine or dry sherry (substitute 1 tablespoon beef broth if needed)

1 teaspoon sugar (white or brown) to balance flavors

1 tablespoon cornstarch for velveting the beef

2 tablespoons vegetable oil or other neutral oil for stir frying

1 teaspoon toasted sesame oil for finishing (optional but tasty)

1/4 cup water or beef broth to loosen the sauce while cooking

Salt and freshly ground black pepper, to taste

2 green onions, sliced on the diagonal for garnish (optional)

How to Make this

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1. Slice the steak thinly across the grain, then toss it with 1 tablespoon cornstarch, a pinch of salt and some black pepper; let it sit 10 minutes so the cornstarch starts to coat the beef.

2. In a small bowl mix 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine (or beef broth), and 1 teaspoon sugar; set that sauce aside.

3. Mince the garlic and grate the ginger so they are ready to go.

4. Heat a wok or large skillet over high heat until very hot, then add 2 tablespoons vegetable oil. When the oil is shimmering, add half the beef in a single layer and sear quickly 30 to 60 seconds per side until mostly cooked; don’t overcrowd. Remove to a plate and repeat with remaining beef.

5. Lower heat to medium-high, add a little more oil if needed and toss in the sliced onions; stir fry 3 to 5 minutes until they start to soften and get a bit charred on the edges.

6. Push the onions to the side, add the garlic and ginger to the pan and stir 15 to 30 seconds until fragrant but not burnt.

7. Return all the beef to the wok, pour in the reserved sauce and 1/4 cup water or beef broth, stir everything together and let it cook 1 to 2 minutes so the sauce thickens slightly and coats the beef and onions.

8. Taste and adjust seasoning with salt, pepper or a splash more soy if needed; if you want a glossy thicker sauce, mix 1 teaspoon cornstarch with a little water and stir it in for 30 seconds.

9. Turn off the heat, drizzle 1 teaspoon toasted sesame oil over the stir fry, toss in sliced green onions, then serve right away with rice or noodles.

Equipment Needed

1. Sharp chef’s knife (for slicing the steak thin and chopping garlic and onions)
2. Sturdy cutting board (preferably wood or plastic, keep meat and veg separate)
3. Medium bowl (to toss the beef with cornstarch and seasonings)
4. Small bowl or ramekin (to mix the soy, dark soy, oyster sauce, wine and sugar)
5. Wok or large heavy skillet (high heat searing and stir frying)
6. Heatproof spatula or long-handled tongs (to turn and move the beef quickly)
7. Measuring spoons and a 1/4 cup measure (for sauces, cornstarch and water)
8. Microplane or fine grater (for ginger) and garlic press or small knife for garlic
9. Plate or shallow dish (to rest seared beef between batches)

FAQ

Q: Can I use a different cut of beef?

A: Yes. Flank or skirt steak works best because they slice thin and stay tender, but you can use sirloin or ribeye if thats what you have. Just slice thin against the grain for less chew.

Q: What does the cornstarch do, and can I skip it?

A: The cornstarch helps velvet the beef so it stays juicy and makes the sauce stick better. You can skip it, but the texture will be a bit drier and the sauce wont cling as nicely.

Q: No Shaoxing wine, what can I use instead?

A: Use dry sherry or 1 tablespoon beef broth. Rice vinegar or mirin will change the flavor so use them only if you have no other option.

Q: How do I keep the onions crisp but cooked?

A: Stir fry on high heat and dont overload the pan. Cook the onions just until they start to soften and brown a little, about 3 to 5 minutes, then add the beef so they finish together. Overcrowding makes them steam and get soggy.

Q: Can I make this ahead or freeze it?

A: You can make it ahead and refrigerate for up to 3 days. Reheat in a hot pan with a splash of water or broth so it doesnt dry out. Freezing is okay but onions get softer, textures change, so its not ideal.

Q: Want more heat or flavor? Any quick tweaks?

A: Add sliced fresh chili or 1/2 to 1 teaspoon chili flakes when you add the garlic. A splash more soy or a teaspoon of hoisin will boost savory depth. Taste and adjust, but add little by little.

Easy Chinese Beef And Onion Stir Fry Recipe Substitutions and Variations

Flank/skirt steak: swap with thinly sliced sirloin, hanger steak, or 1 lb chicken breast or thighs for a milder flavor. If using chicken, cut cook time a bit shorter.
Dark soy sauce: use extra regular soy sauce plus a tiny pinch of molasses or a dash of balsamic for color, or substitute with kecap manis for a sweeter, darker finish.
Shaoxing wine: replace with dry sherry, mirin, or 1 tablespoon beef broth if you want no alcohol. Rice vinegar plus a pinch of sugar can work in a pinch but changes the taste slightly.
Oyster sauce: use hoisin sauce for sweetness, 1 tablespoon soy sauce plus 1/2 teaspoon fish sauce for umami, or a tablespoon of mushroom sauce for a vegetarian option.

Pro Tips

– Slice the beef while it is a little bit firm from the fridge, it makes paper thin slices way easier, and always cut against the grain otherwise it will be chewy.

– Don’t crowd the pan, sear in small batches so you get quick caramelization; if the pan cools too much the meat will stew instead of sear, so heat it back up between batches.

– Let the cornstarch sit on the beef for at least 10 minutes after tossing it on, it helps make a silky coating, and if you want a silkier, more tender bite you can add a teaspoon of oil or a splash of soy into the cornstarch mix.

– Char the onions a bit before adding the garlic and ginger, that browning adds real depth, and when you add the sauce pour in a little hot broth or water to loosen stuck bits from the pan so the sauce tastes richer.

Easy Chinese Beef And Onion Stir Fry Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just whipped up a Beef Stir Fry Meat Recipes gem with tender strips and punchy onions in under 30 minutes and it actually tastes like takeout.

Servings

servings

Calories

331

kcal

Equipment: 1. Sharp chef’s knife (for slicing the steak thin and chopping garlic and onions)
2. Sturdy cutting board (preferably wood or plastic, keep meat and veg separate)
3. Medium bowl (to toss the beef with cornstarch and seasonings)
4. Small bowl or ramekin (to mix the soy, dark soy, oyster sauce, wine and sugar)
5. Wok or large heavy skillet (high heat searing and stir frying)
6. Heatproof spatula or long-handled tongs (to turn and move the beef quickly)
7. Measuring spoons and a 1/4 cup measure (for sauces, cornstarch and water)
8. Microplane or fine grater (for ginger) and garlic press or small knife for garlic
9. Plate or shallow dish (to rest seared beef between batches)

Ingredients

1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain
2 medium yellow onions, cut into 1/2 inch (1 cm) slices or wedges
3 cloves garlic, minced (about 1 tablespoon)
1 inch (2.5 cm) fresh ginger, peeled and finely grated (about 1 tablespoon)
2 tablespoons soy sauce (regular or low sodium)
1 tablespoon dark soy sauce or extra regular soy for color
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry (substitute 1 tablespoon beef broth if needed)
1 teaspoon sugar (white or brown) to balance flavors
1 tablespoon cornstarch for velveting the beef
2 tablespoons vegetable oil or other neutral oil for stir frying
1 teaspoon toasted sesame oil for finishing (optional but tasty)
1/4 cup water or beef broth to loosen the sauce while cooking
Salt and freshly ground black pepper, to taste
2 green onions, sliced on the diagonal for garnish (optional)

Directions

Slice the steak thinly across the grain, then toss it with 1 tablespoon cornstarch, a pinch of salt and some black pepper; let it sit 10 minutes so the cornstarch starts to coat the beef.
In a small bowl mix 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine (or beef broth), and 1 teaspoon sugar; set that sauce aside.
Mince the garlic and grate the ginger so they are ready to go.
Heat a wok or large skillet over high heat until very hot, then add 2 tablespoons vegetable oil. When the oil is shimmering, add half the beef in a single layer and sear quickly 30 to 60 seconds per side until mostly cooked; don't overcrowd. Remove to a plate and repeat with remaining beef.
Lower heat to medium-high, add a little more oil if needed and toss in the sliced onions; stir fry 3 to 5 minutes until they start to soften and get a bit charred on the edges.
Push the onions to the side, add the garlic and ginger to the pan and stir 15 to 30 seconds until fragrant but not burnt.
Return all the beef to the wok, pour in the reserved sauce and 1/4 cup water or beef broth, stir everything together and let it cook 1 to 2 minutes so the sauce thickens slightly and coats the beef and onions.
Taste and adjust seasoning with salt, pepper or a splash more soy if needed; if you want a glossy thicker sauce, mix 1 teaspoon cornstarch with a little water and stir it in for 30 seconds.
Turn off the heat, drizzle 1 teaspoon toasted sesame oil over the stir fry, toss in sliced green onions, then serve right away with rice or noodles.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.