Name: Chinese Beef and Onion Stir Fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 pound flank steak or strip steak, thinly sliced against the grain; 1 tablespoon cornstarch; 2 tablespoons low-sodium soy sauce (or tamari for gluten-free); 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon baking soda; 3 tablespoons oyster sauce; 2 tablespoons low-sodium soy sauce; 1 tablespoon brown sugar; 1 teaspoon sesame oil; ¼ cup water or beef broth; 2 tablespoons vegetable oil, divided; 2 large yellow onions, thinly sliced; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 green onions, sliced diagonally for garnish; Steamed rice, for serving

The sizzle of thinly sliced beef hitting a screaming hot wok, the sweet aroma of caramelizing onions, and that irresistible umami scent that fills your kitchen within minutes—this Chinese Beef and Onion Stir Fry promises all that and more. Growing up in a household where weeknight dinners needed to be both quick and exciting, stir fries were my mother’s secret weapon. I’ve carried that tradition into my own kitchen, but with a few tweaks that elevate this simple Chinese Beef and Onion Stir Fry into something truly special.

Last Tuesday, after a particularly exhausting day of recipe testing (three different pie crusts—my fingers still smell like butter!), I needed something quick but satisfying. Rummaging through my fridge, I found some beautiful strip steak I’d been saving and a couple of sweet onions. Twenty minutes later, this stir fry was born, and my husband James declared it “blog-worthy” before he’d even finished his first bite.

This recipe stands out because the tender beef slices pick up the savory-sweet sauce while the onions add just the right amount of caramelized sweetness. If you’ve ever found yourself staring into your fridge at 5:30 pm wondering what to make, this recipe is your new best friend.

Let me show you how it comes together with just a handful of ingredients and minimal prep time.

Why You’ll Love This Chinese Beef and Onion Stir Fry Recipe

Ready in just 20 minutes from start to finish—perfect for busy weeknights when you want something homemade but quick
Uses simple pantry ingredients you likely already have on hand for authentic Chinese Beef and Onion Stir Fry
The velveting technique gives you restaurant-quality tender beef without specialized equipment
Naturally gluten-free when made with tamari instead of soy sauce
Makes excellent leftovers for lunch the next day—the flavors in this Chinese Beef and Onion Stir Fry actually deepen overnight

Ingredients of Chinese Beef and Onion Stir Fry

For the Beef Marinade

1 pound flank steak or strip steak, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon baking soda (this is my secret for ultra-tender beef—don’t skip it!)

For the Stir Fry Sauce

3 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
¼ cup water or beef broth

For the Stir Fry

2 tablespoons vegetable oil, divided
2 large yellow onions, thinly sliced
3 cloves garlic, minced
1-inch piece ginger, grated
2 green onions, sliced diagonally for garnish
Steamed rice, for serving

Ingredient Tips:

Can’t find Shaoxing wine? Dry sherry works beautifully, or in a pinch, use 1 tablespoon rice vinegar mixed with 2 teaspoons sugar.
For the onions, I prefer yellow onions for their sweetness when caramelized, but red onions add beautiful color and a slightly sharper flavor.
Flank steak can be replaced with skirt steak, sirloin, or even ground beef if you’re working with what’s in your freezer.

Chinese Beef and Onion Stir Fry ingredients

Step-by-Step Instructions for Chinese Beef and Onion Stir Fry

Prepare the Beef for Your Chinese Beef and Onion Stir Fry

Slice your beef as thinly as possible against the grain (about ⅛-inch thick). Tip: Freezing the beef for 20 minutes makes it easier to slice thinly.

Chinese Beef and Onion Stir Fry prepare the beef

Combine the marinade ingredients in a medium bowl—cornstarch, soy sauce, Shaoxing wine, and baking soda.
Add the beef slices to the marinade, tossing to coat thoroughly. Let sit for at least 15 minutes while you prepare the other ingredients.

Prepare the Sauce and Vegetables for Chinese Beef and Onion Stir Fry

Mix all the sauce ingredients together in a small bowl—oyster sauce, soy sauce, brown sugar, sesame oil, and water. Set aside.
Slice the onions into thin half-moons. Mince the garlic and grate the ginger.

Cooking Your Chinese Beef and Onion Stir Fry

Heat 1 tablespoon of oil in a large wok or skillet over high heat until just smoking.
Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Let it sear undisturbed for 30 seconds.
Stir-fry the beef for another 1-2 minutes until just browned on the outside but still slightly pink inside. Remove to a clean plate.

Chinese Beef and Onion Stir Fry beef cooking

Add the remaining tablespoon of oil to the same wok and reduce heat to medium-high.
Add the sliced onions and stir-fry for 3-4 minutes until they begin to soften and caramelize at the edges.

Chinese Beef and Onion Stir Fry add onons

Add the garlic and ginger and stir-fry for 30 seconds until fragrant, being careful not to burn them.
Return the beef to the wok along with any accumulated juices.
Pour in the sauce and stir everything together, tossing to coat evenly.

Simmer for 1-2 minutes until the sauce thickens slightly and coats everything beautifully.
Garnish with sliced green onions and serve immediately over steamed rice.

Emma’s Kitchen Notes for Perfect Chinese Beef and Onion Stir Fry

The key to stir-fry success is preparation! Have all ingredients prepped and ready before you turn on the heat. Once you start cooking, everything moves quickly.
For the most tender beef, don’t skip the baking soda in the marinade. It’s a traditional Chinese technique called “velveting” that breaks down the proteins for supremely tender meat. Just make sure to stick to the recommended amount—too much will affect the taste.
Make-ahead option: You can marinate the beef up to 8 hours in advance, but not longer as the baking soda will start to break down the meat too much and give it a mushy texture.
Storage instructions: Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to revive the sauce.

Frequently Asked Questions About Chinese Beef and Onion Stir Fry

Can I make this recipe ahead of time?

While it’s best fresh from the wok, you can prepare all the components ahead of time. Slice the beef and vegetables, mix the marinade and sauce separately, and store in the refrigerator. When ready to cook, simply marinate the beef for 15 minutes, then proceed with the stir-fry. The actual cooking takes less than 10 minutes!

How do I know when the beef is done?

For the most tender results, the beef should be just cooked through—with no pink remaining but not overcooked. Since the slices are thin, this happens quickly, usually in 2-3 minutes total cooking time.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can substitute with 2 tablespoons hoisin sauce mixed with 1 tablespoon soy sauce. For a vegetarian version, look for vegetarian “oyster” sauce made from mushrooms.

Can I add vegetables to this Chinese Beef and Onion Stir Fry?

Absolutely! This Chinese Beef and Onion Stir Fry recipe is wonderfully adaptable. Try adding sliced bell peppers, mushrooms, or snow peas during the last few minutes of cooking. Just remember that a crowded wok won’t give you that beautiful caramelization, so you might need to cook in batches.

What’s the best type of pan to use?

A carbon steel wok is traditional and gives the best results because it can reach high temperatures quickly. However, any large skillet or frying pan will work—just make sure it has enough surface area so the beef can sear rather than steam.

Conclusion: Why This Chinese Beef and Onion Stir Fry Will Become a Family Favorite

This Chinese Beef and Onion Stir Fry has quickly become one of my weeknight dinner heroes—fast enough for busy evenings but flavorful enough to make dinner feel like a special occasion. The combination of tender beef, sweet caramelized onions, and that savory-umami stir-fry sauce is downright irresistible—on par with the deep flavor you’ll find in the popular beef stir fry recipe.

If you’ve been searching for an authentic Chinese-style beef stir fry that delivers restaurant-quality flavor at home, this is the one to try—much like the satisfying, quick-to-make shredded chicken burritos or the umami-packed salmon sushi bake.

If you loved this recipe, you’ll probably enjoy some of my other Asian-inspired favorites like:

Bang Bang Chicken Skewers – sweet, spicy, and perfect for grilling season
Garlic Parmesan Chicken Pasta – for a creamy, fusion-style weeknight dinner
Cajun Chicken and Shrimp Pasta – bold flavors in just one pan

What’s your go-to quick dinner recipe when time is tight but flavor still matters? Drop it in the comments below—I’d love to try your favorites too!

Chinese Beef and Onion Stir Fry

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