This beef and onion stir fry brings sweet onions and silky marinated steak together in a glossy oyster sauce that coats every bite.
The beef rests in a quick marinade, and the actual cooking takes only 10 minutes in a hot pan. It is a fast Chinese dinner for steamed rice and a simple weeknight table. Everything you need is easy to find at a regular grocery store.
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Why This Beef and Onion Stir Fry Recipe Works
Baking soda and cornstarch in the marinade keep thin beef slices soft and juicy, even over high heat.
The sauce balances salty oyster and soy sauce with a little sugar, so the flavors stay savory with a gentle sweetness.
Onions go in first and come out early, which keeps them sweet and slightly crisp instead of mushy. That contrast keeps each bite lively.
Ingredients for Beef and Onion Stir Fry
- 14 ounces beef steak, thinly sliced against the grain
- 1 large onion, thinly sliced
- 4 spring onions, cut into 2 inch pieces
- 3 cloves garlic, minced
- 2 teaspoons sesame oil
- 3 tablespoons vegetable oil, divided
- 2 teaspoons grated ginger
- 2 tablespoons low sodium soy sauce, divided
- 4 teaspoons sugar, divided
- 3 1/2 teaspoons cornstarch, divided
- 1/2 teaspoon baking soda
- 1/4 teaspoon white pepper
- 3 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons water
Beef steak. Flank, sirloin, or skirt steak all work. Slice thinly across the grain for tender bites. Cutting with the grain leaves the meat chewy.
Baking soda. A small amount softens the surface of the meat. Do not add more or the beef turns mushy.
Oyster sauce. It gives a rich, savory body and a glossy finish to the sauce.
Onion and spring onions. Sweet onion cooks fast, and spring onions added at the end bring a fresh bite.
Ginger and garlic. They perfume the oil quickly, so add them just before the beef finishes.
How to Make Beef and Onion Stir Fry
1. Marinate the beef Toss the beef with 1 tablespoon oil, 1 tablespoon soy sauce, 2 teaspoons sugar, 1 tablespoon cornstarch, the ginger, baking soda, and white pepper. Rest it for 15 minutes. Cover the bowl so the surface does not dry out.
2. Mix the sauce Stir the oyster sauce, dark soy, remaining soy sauce and sugar, water, and the last 1/2 teaspoon cornstarch in a small bowl.
3. Sear the onions Heat 1 tablespoon oil in a large pan over medium high heat and cook the onion for 1 minute. Move it to a plate.
4. Sear the beef Add the remaining oil and the beef in a single layer. Sear for 1 to 2 minutes, flip, and add the garlic.
5. Finish cooking Cook 2 to 3 minutes more until no pink remains, then pour in the sauce and return the onion to the pan.
6. Add spring onions Toss in the spring onions and sesame oil and stir for 1 minute until the sauce turns glossy.
How to Serve Beef and Onion Stir Fry
Serve the stir fry over steamed rice or noodles. Add crunch with crunchy Asian ramen noodle salad or cool creamy Asian cucumber salad on the side. A scoop of egg fried rice with vegetables turns it into a feast, and air fryer asparagus adds a green side.
How to Store and Reheat Beef and Onion Stir Fry
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet or the microwave until the beef reaches 165 degrees F in the center, adding a splash of water if the sauce looks thick. Freezing is not recommended because the onions soften and the beef turns tough. Make only as much as you plan to eat.
Tips and Variations for Beef and Onion Stir Fry
Slice against the grain. Freeze the steak for 20 minutes first so thin slicing is simple. A half frozen steak holds still under the knife.
Use a hot pan. Heat the pan until the oil shimmers so the beef sears instead of steaming.
Cook in batches. Crowding drops the pan temperature, so cook the beef in a single layer. Work in two batches if your pan is small.
Check doneness. Cooked beef steak should reach 145 degrees F, which takes only a few minutes for thin slices.
Keep the sodium in check. Use low sodium soy sauce, since the oyster sauce already adds salt.
Flag the allergens. This dish contains soy, shellfish from the oyster sauce, sesame, and wheat in some soy sauces.
Add vegetables. Toss in sliced bell pepper or broccoli florets for more color.
Check trusted guidance. For general advice on handling raw meat safely, read the FDA safe food handling guidance before cooking.
Frequently Asked Questions About Beef and Onion Stir Fry
What cut of steak works for beef and onion stir fry?
Flank, sirloin, and skirt steak all work when sliced thinly across the grain.
Can I make beef and onion stir fry ahead of time?
Marinate the beef and mix the sauce up to a day ahead, then cook everything just before serving. The final cooking takes only minutes.
Can I freeze beef and onion stir fry?
It is better not to freeze it, since the onions turn soft and the beef can toughen.
Can I skip the baking soda?
Yes, but the beef will be less tender, so slice it extra thin.
What can replace oyster sauce?
Hoisin sauce mixed with a little soy sauce makes a good swap, though the flavor is sweeter.
Chinese Beef and Onion Stir Fry
Equipment
- Large skillet or wok
- Small mixing bowl
- Cutting board
Ingredients
Main Ingredients
- 14 oz beef steak thinly sliced against the grain
- 1 large onion thinly sliced
- 4 spring onions cut into 2 inch pieces
- 3 cloves garlic minced
- 2 tsp sesame oil
- 3 tbsp vegetable oil 1 for the marinade, 2 for cooking
- 2 tsp grated ginger
- 2 tbsp low sodium soy sauce 1 for the marinade, 1 for the sauce
- 4 tsp sugar 2 for the marinade, 2 for the sauce
- 3 ½ tsp cornstarch 3 for the marinade, 1/2 for the sauce
- ½ tsp baking soda
- ¼ tsp white pepper
- 3 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tbsp water
Instructions
Cooking
- Marinate. Mix the sliced beef with 1 tablespoon oil, 1 tablespoon soy sauce, 2 teaspoons sugar, 1 tablespoon cornstarch, the ginger, baking soda, and pepper. Rest for 15 minutes.
- Make the sauce. Combine the oyster sauce, dark soy, remaining soy and sugar, water, and last cornstarch.
- Cook the onion. Stir the onion in 1 tablespoon hot oil for 1 minute and set aside.
- Sear the beef. Cook the beef in the last tablespoon of oil for 1 to 2 minutes per side with the garlic until no pink remains.
- Finish. Add the sauce and onion, then the spring onions and sesame oil, and stir until glossy.
