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Beef and Onion Stir Fry

Featured in The Stars of the Table.

This Asian-inspired beef stir fry achieves perfect texture through a special marinade that ensures incredibly tender meat, paired with sweet onions that develop beautiful caramelization in the wok. The marinade works its magic on the beef while the onions slowly transform into golden sweetness that perfectly complements the rich Asian sauce. Every bite delivers that perfect combination of tender meat and flavorful onions, all coated in sauce that creates restaurant-quality results. The careful preparation of each component creates exceptional depth of flavor.
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Updated on Tue, 14 Jan 2025 23:08:17 GMT
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A close-up of a bowl filled with stir-fried beef, onions, and chopped green onions, garnished with sesame seeds and pine nuts. Pin it
A close-up of a bowl filled with stir-fried beef, onions, and chopped green onions, garnished with sesame seeds and pine nuts. | tasteofcook.com

My go to Beef and Onion Stir Fry saved countless busy weeknights in our house. Once you taste those tender strips of beef with sweet caramelized onions in that rich savory sauce you'll understand why it's always on our dinner rotation.

Simple Magic

The secret lies in that perfect balance of flavors. A quick marinade makes the beef incredibly tender while the sauce brings everything together beautifully. Best part? It comes together faster than takeout.

Your Shopping List

  • Flank Steak: One pound sliced thin against the grain.
  • White Onion: One medium cut into nice layers.
  • Scallions: Four stalks cut into chunks whites and greens separate.
  • Garlic: Four cloves minced up fine.
  • Oil: One tablespoon plus extra if needed.
  • For the Marinade: Soy sauce, cornstarch, Shaoxing wine, sesame oil, baking soda, and oil.
  • For Your Sauce: Shaoxing wine, oyster sauce, dark soy sauce, cornstarch, black pepper, water, and sugar.

Kitchen Time

Get That Beef Ready
Mix up your marinade coat the beef slices let them rest 15 minutes.
Make Your Sauce
Stir everything together in a bowl until smooth set aside.
Cook Your Beef
Hot pan single layer quick sear each side then set aside.
Build Flavors
Toss in onions white scallions and garlic until they smell amazing.
Bring It Home
Back goes the beef pour in sauce stir until glossy add green scallions last.
Time to Eat
Serve it up hot over rice or noodles.

Make It Perfect

Always slice that beef against the grain keeps it tender. Sauce too thick? Add water bit by bit. Love some heat? Sprinkle chili flakes on top. Rice soaks up all that delicious sauce.

A close-up of a bowl filled with sautéed beef slices, onions, and green onions, garnished with sesame seeds. Pin it
A close-up of a bowl filled with sautéed beef slices, onions, and green onions, garnished with sesame seeds. | tasteofcook.com

Serving Ideas

We love this over jasmine rice but try it with noodles too. Watching carbs? Cauliflower rice works great. Add some sautéed bok choy on the side for extra veggies.

Keep It Fresh

Leftovers stay good three days in the fridge. Warm it up in a pan with a splash of water. Skip freezing this one the sauce gets weird when thawed.

Switch It Up

Sometimes I toss in bell peppers or mushrooms. Works great with chicken or shrimp too. Want it spicy? Add some chili paste while cooking.

Quick Answers

Sirloin works fine if you can't find flank. No Shaoxing wine? Rice vinegar does the trick. Need gluten free? Swap in tamari sauce. No wok needed regular skillet works great.

Pure Comfort

This stir fry never fails to bring smiles to our table. Quick enough for busy nights special enough for company. Once you try it you'll see why it's always in my back pocket.

A bowl of stir-fried beef with onions and green onions, garnished with sesame seeds. Pin it
A bowl of stir-fried beef with onions and green onions, garnished with sesame seeds. | tasteofcook.com

Frequently Asked Questions

→ What cut of beef works best?

Flank steak or skirt steak are ideal choices. Slice against the grain for maximum tenderness.

→ What can I serve this with?

Serve over steamed jasmine rice, noodles, or cauliflower rice for a low-carb option. Add sautéed greens as a side dish.

→ Can I substitute the Shaoxing wine?

Rice vinegar makes a good substitute. The dish will have a slightly different but still delicious flavor.

→ Why use baking soda in the marinade?

Baking soda helps tenderize the meat, ensuring it stays soft and juicy after cooking.

→ How do I prevent the beef from getting tough?

Marinate properly, slice against the grain, and avoid overcooking. Quick high-heat cooking keeps meat tender.

Conclusion

A delicious and quick beef stir fry that combines tender marinated beef with caramelized onions, creating a savory Asian-inspired dish perfect for weeknight dinners.

Beef and Onion Stir Fry

Quick Chinese-style stir fry combining tender marinated beef with caramelized onions in a savory sauce. Ready in under 30 minutes.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes


Difficulty: Intermediate

Cuisine: Chinese

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Dairy-Free

Ingredients

01 Flank steak, thinly sliced - 1 pound.
02 White onion, sliced - 1 medium.
03 Scallions, cut in 2-inch pieces - 4.
04 Garlic cloves, minced - 4.
05 Vegetable oil - 2 tablespoons divided.
06 Soy sauce - 1 tablespoon.
07 Cornstarch - 2.5 tablespoons divided.
08 Shaoxing wine - 3 tablespoons divided.
09 Sesame oil - 2 teaspoons.
10 Baking soda - 1/2 teaspoon.
11 Oyster sauce - 1 tablespoon.
12 Dark soy sauce - 1/2 tablespoon.
13 Black pepper - 1/4 teaspoon.
14 Water - 4 tablespoons.
15 Sugar - 1 teaspoon.

Instructions

Step 01

Mix soy sauce, cornstarch, wine, sesame oil, baking soda and oil. Add beef and marinate 10-15 minutes.

Step 02

Combine wine, oyster sauce, dark soy, cornstarch, pepper, water and sugar in bowl. Set aside.

Step 03

Heat oil in large pan over medium-high. Sear beef 1-2 minutes per side until browned. Remove from pan.

Step 04

Add scallion whites, onions, and garlic to same pan. Stir-fry 2 minutes until onions soften.

Step 05

Return beef to pan with sauce. Cook 1-2 minutes until thickened. Add scallion greens at end.

Notes

  1. Slice meat against grain for tenderness.
  2. Can substitute rice vinegar for Shaoxing wine.
  3. Adjust sauce thickness with water if needed.

Tools You'll Need

  • Large skillet or wok.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 346
  • Total Fat: 19 g
  • Total Carbohydrate: 10 g
  • Protein: 33 g