Description
This authentic Chinese Beef and Onion Stir Fry transforms simple ingredients into a restaurant-quality dish in just 20 minutes. Thinly sliced beef is tenderized with a traditional velveting technique, then quickly stir-fried with sweet caramelized onions in a savory-umami sauce. The secret baking soda marinade ensures incredibly tender meat, while the perfect balance of oyster sauce, soy, and sesame oil creates depth of flavor that coats every bite beautifully.
Ingredients
Scale
- 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
Instructions
- Slice 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.
- Combine cornstarch, 2 tablespoons soy sauce, Shaoxing wine, and baking soda in a medium bowl.
- Add beef slices to the marinade, tossing to coat thoroughly. Let sit for at least 15 minutes while you prepare other ingredients.
- Mix oyster sauce, 2 tablespoons soy sauce, brown sugar, sesame oil, and water together in a small bowl. Set aside.
- Slice onions into thin half-moons. Mince garlic and grate ginger.
- Heat 1 tablespoon oil in a large wok or skillet over high heat until just smoking.
- Add marinated beef in a single layer (you may need to do this in batches). Let sear undisturbed for 30 seconds.
- Stir-fry beef for another 1-2 minutes until just browned on the outside but still slightly pink inside. Remove to a clean plate.
- Add remaining tablespoon of oil to the same wok and reduce heat to medium-high.
- Add sliced onions and stir-fry for 3-4 minutes until they begin to soften and caramelize at the edges.
- Add garlic and ginger and stir-fry for 30 seconds until fragrant, being careful not to burn them.
- Return 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.
Notes
- The key to stir-fry success is preparation! Have all ingredients prepped and ready before you turn on the heat.
- Don’t skip the baking soda in the marinade – this traditional “velveting” technique breaks down the proteins for supremely tender meat.
- 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.
- For a gluten-free version, substitute tamari for soy sauce and check that your oyster sauce is gluten-free.
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.
- Feel free to add vegetables like bell peppers, mushrooms, or snow peas during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 325
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
Keywords: Chinese beef and onion stir fry, authentic Chinese stir fry, beef stir fry recipe, velveting technique, quick weeknight dinner, easy beef recipe, caramelized onion beef stir fry, restaurant-style Chinese food, homemade Chinese beef stir fry