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Chinese Beef and Onion Stir Fry Recipe

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★★★★★

4.3 from 72 reviews

This Chinese Beef and Onion Stir Fry is a quick and savory weeknight dish featuring tender sirloin steak marinated and stir-fried with aromatic ginger, garlic, and onions. The rich sauce blends soy, oyster, and hoisin to create a perfect balance of umami and sweetness, making it an easy but flavorful meal served best with steamed rice.

Ingredients

Scale

Beef and Marinade

  • 300 grams sirloin steak (or rib eye, flank steak, or blade steak)
  • 1 tbsp soy sauce (for marinade)
  • 1/2 tbsp Shaoxing cooking wine (or dry sherry/rice wine for marinade)
  • 2 tbsp water (for marinade)
  • 1 tsp sesame oil (for marinade)
  • 1 tbsp cornstarch (for coating beef after marinating)
  • 1 tbsp oil (for coating beef after marinating)

Vegetables and Aromatics

  • 1/2 white onion (or yellow onion, thinly sliced)
  • 4–5 slices ginger
  • 3 cloves garlic (minced or thinly sliced)
  • 1 stalk green onion (cut into 2-inch pieces)

Sauce

  • 1 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1 1/2 tbsp oyster sauce
  • 1/2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1/2 tbsp Shaoxing cooking wine (or rice wine)
  • 1 tsp dark soy sauce (for color; substitute with regular soy sauce if needed)
  • 1/2 cup water
  • 2 tbsp oil (for stir-frying)

Instructions

  1. Preparation: Slice the onion thinly, peel and mince or thinly slice the garlic, slice the ginger, and cut the green onions into 2-inch segments to prepare all the aromatics and vegetables for the stir fry.
  2. Marinate the Beef: Thinly slice the beef against the grain to maintain tenderness. In a bowl, mix together soy sauce, Shaoxing cooking wine, water, and sesame oil. Add the beef slices to this marinade and let it sit for 15 minutes. After marinating, coat the beef evenly with cornstarch and a little oil to prepare it for stir-frying.
  3. Prepare the Sauce: In a small bowl, combine soy sauce and cornstarch first to make a smooth base. Then add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water and stir everything well until fully blended.
  4. Stir Fry: Heat oil in a wok over high heat until hot. Add the marinated beef and sear it for 2-4 minutes until it is about 90% cooked through, then remove and set aside. Using the same wok, sauté ginger slices first until fragrant, then add garlic and onions and cook until softened. Pour in the prepared sauce and cook, stirring, until it thickens. Return the beef and green onions to the wok, combining all ingredients thoroughly to coat with sauce.
  5. Serve: Transfer the beef and onion stir fry to a serving plate and serve hot, ideally with steamed rice for a complete and satisfying meal.

Notes

  • Be sure to slice the beef thinly and against the grain for maximum tenderness.
  • The marinade and cornstarch coating help keep the beef moist and create a velvety texture.
  • Adjust the soy sauce levels according to your salt preference as low-sodium soy sauce is used in the sauce.
  • If Shaoxing wine is unavailable, dry sherry or rice wine are good substitutes.
  • Serve immediately for best texture, as the beef may toughen if left to cool.
  • This dish pairs perfectly with steamed jasmine rice or brown rice.

Keywords: Chinese beef stir fry, beef and onion recipe, quick stir fry, weeknight dinner, Chinese cuisine, stir fried beef

Find it online: https://epicrecipebox.com/chinese-beef-and-onion-stir-fry-recipe/