This Classic Chinese-Style Beef and Sweet Onion Stir Fry is fast, flavorful, and perfect for weeknight cooking. Thinly sliced beef is seared until tender, then tossed with sweet onions, garlic, ginger, and a savory sauce that coats everything beautifully. Serve it over rice or noodles for a satisfying homemade takeout-style meal.
Why You’ll Love This Recipe
- Ready in under 20 minutes once ingredients are prepped.
- Uses simple pantry-friendly Asian sauces.
- Tender, juicy beef with naturally sweet, caramelized onions.
- Perfect size and flavor for weeknight dinners.
- Easy to customize with vegetables or spice variations.
- Works with many cuts of beef, including sirloin, flank, or skirt steak.
Ingredients
Beef & Aromatics
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 large onions, thinly sliced
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Directions
1. Prepare the Beef
Slice the beef thinly against the grain. Pat dry to help it sear properly.
2. Make the Sauce
In a small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), and the cornstarch slurry. Stir well and set aside.
3. Stir Fry the Beef
Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the beef in a single layer and stir fry for 2–3 minutes until browned but not fully cooked through. Remove from the pan and set aside.
4. Cook the Aromatics
Add the remaining 1 tablespoon of oil. Stir in the sliced onions and cook for 3–4 minutes until softened and lightly caramelized. Add garlic and ginger and cook another 30 seconds.
5. Combine Everything
Return the beef to the wok. Pour in the sauce mixture and toss to coat. Stir fry for 1–2 minutes until the sauce thickens and the beef is fully cooked.
6. Serve
Remove from heat and serve immediately over steamed rice or noodles.
Tips for Best Results
- Slice the beef very thin — partially freezing it for 20 minutes helps.
- Use high heat for proper searing and caramelization.
- Do not overcrowd the wok; cook in batches if needed.
- Add a splash of water if the sauce thickens too quickly.
- For extra depth, add a dash of Shaoxing wine or rice vinegar.
Variations & Substitutions
- Add vegetables like bell peppers, snow peas, or broccoli.
- Replace beef with chicken, pork, or tofu.
- Use dark soy sauce for more color and richer flavor.
- Add chili flakes or chili oil for a spicy kick.
- Swap oyster sauce for mushroom stir-fry sauce to make it shellfish-free.
Serving Suggestions
- Serve over steamed jasmine or basmati rice.
- Pair with noodles or fried rice.
- Add a side of stir-fried bok choy or steamed greens.
- Top with green onions or toasted sesame seeds for garnish.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave gently.
- Freezer: Beef stir fry can be frozen for up to 2 months; thaw before reheating.
FAQ
Can I marinate the beef first?
Yes. A simple marinade of soy sauce, cornstarch, and oil helps tenderize the meat.
What’s the best cut of beef for stir fry?
Sirloin, flank, and skirt steak all work well when cut thinly.
Can I make this gluten-free?
Use gluten-free soy sauce and gluten-free oyster-style sauce.
Why is my beef chewy?
It was likely cut too thick or cooked too long. Slice against the grain and stir fry quickly on high heat.