Tender beef stir fried with aromatic onions in a light savory sauce. This quick and easy beef onion stir fry is ready in 30 minutes with simple ingredients! Delicious as a main dish with rice. It's better-than-takeout and family-friendly!
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Beef Onion Stir Fry is a popular Chinese dish featuring beef steak stir-fried with lots of onions and green onions in a savory soy-based sauce.
The beef is ultra-tender thanks to the key velveting ingredient - baking soda! Baking soda is often used in meat marinades at Chinese restaurants to prevent the protein bonding.
This beef stir-fry recipe is one of my favorites and I love enjoying it with steamed rice!
Why you'll love this recipe:
- Ready in just 30-minutes!
- Made with simple ingredients.
- Great for the family.
- Restaurant quality!
- Good for meal preparation.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Flank Steak: or substitute with top sirloin, hanger steak, skirt steak, or flat iron steak. Not a fan of beef? Substitute with chicken breast or pork shoulder.
- White Onions or Yellow Onions
- Scallions (aka Green Onions)
- Garlic Cloves
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil or any low-smoke point oil.
Beef Marinade
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- Cornstarch: or substitute with potato starch. This makes the beef tender.
- Shaoxing Wine or Rice Vinegar: or substitute with dry sherry wine, dry white wine, or beef broth.
- Sesame Oil: or substitute with a pinch of sesame seeds.
- Baking Soda: the key ingredient in Chinese cuisine to tenderize meat by raising the pH to prevent protein bonding. Do not skip!
- Neutral Oil
Sauce
- Oyster Sauce: or substitute with vegetarian stir-fry sauce.
- Shaoxing Wine or Rice Vinegar: or substitute with dry sherry wine, dry white wine, or beef broth.
- Dark Soy Sauce: or substitute with dark mushroom soy sauce or regular soy sauce.
- Cornstarch: or substitute with potato starch.
- Black Pepper: or substitute with white pepper.
- Cold Water
- White Granulated Sugar: or substitute with cane sugar (not pictured above).
Variations
- Gluten-free variation - substitute both soy sauce with tamari sauce, coconut aminos or a gluten-free soy sauce. Substitute the oyster sauce with a gluten-free version.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Expert Tips
- Slice the beef against the grain at a 45-degree angle for a tender bite.
- To thinly slice the beef easily, freeze it for 45-60 minutes exposed to the cold air and slice with a sharp knife.
- Velvet the beef for at least 15 minutes for a tender texture.
- Don't skip the baking soda in the marinade - don't worry you won't taste it as we're using a small amount.
- Prepare ingredients in advance as the cooking process is quick!
- Brown the beef as this brings out more flavor.
Instructions
Below are step-by-step instructions on how to make beef onion stir fry:
- Slice flank steak: Slice flank steak against the grain at a 45-degree angle into ¼-inch thick pieces. Transfer to a medium bowl. (Tip: To thinly slice the beef easily, freeze it for 45-60 minutes exposed to the cold air and slice with a sharp knife).
- Marinate beef: Marinate the beef with the marinade ingredients as listed above for 15-20 minutes.
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above and set aside.
- Sauté onions and scallion whites: Heat vegetable oil in a large pan on low heat. Sauté the white onions and scallion whites for 30 seconds. Remove and set aside.
- Brown the beef: Increase to medium-high heat, fry marinated beef in a single layer and brown on both sides, about 2-3 minutes per side.
- Add sauce and onions: Reduce to medium heat, add the sauce in a circular motion, and stir fry until sauce thickens, about 30-60 seconds. Add garlic, scallion greens, and the cooked onions from before. Toss everything together for another 30-60 seconds. Remove off heat and enjoy!
Storage & Reheating
- Beef onion stir-fry will last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Beef onion stir-fry can be frozen for up to 2-3 months in a freezer-safe bag, once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
Pairing Suggestions
Beef onion stir-fry serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
- white or brown rice, cauliflower rice, or fried rice
- chow mein, lo mein, or plain noodles.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like String Bean Chicken, Honey Walnut Shrimp, Egg Foo Young, Shrimp Omelet, Soy Garlic Tofu, and more!
FAQ
Can I make this in advance?
Beef onion stir-fry can be made up to 4 days in advance and stored in an airtight container in the fridge, once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
Can I add vegetables to this stir fry?
Feel free to add any crunchy vegetables, such as bell peppers, carrots, broccoli, cauliflower, snap or snow peas, bok choy, gai-lan or yu choy sum.
📖 Recipe
Quick & Easy Chinese Beef Onion Stir Fry
Tender beef stir fried with aromatic onions in a light savory sauce. This quick and easy beef onion stir fry is ready in 30 minutes with simple ingredients! Delicious as a main dish with rice. It's better-than-takeout and family-friendly!
Ingredients
- 1 lb flank steak or top sirloin / hanger steak / skirt steak
- 1 medium white onion julienned and layers separated
- 4 scallions cut into 2-inch pieces, separated into white and green parts
- 4 garlic cloves minced
- 1 tablespoon vegetable oil or any neutral oil
Beef Marinade
- 1 tablespoon regular soy sauce or light soy sauce
- 1.5 tablespoon cornstarch or potato starch
- 2 teaspoon Shaoxing wine or rice vinegar
- 2 teaspoon sesame oil
- ½ teaspoon baking soda
- 1 tablespoon vegetable oil or any neutral oil
Sauce
- 1 tablespoon Shaoxing wine or rice vinegar
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- ½ tablespoon dark soy sauce or regular soy sauce
- 1 teaspoon cornstarch or potato starch
- ¼ teaspoon black pepper or white pepper
- ¼ cup water cold
- 1 teaspoon white granulated sugar or cane sugar
Instructions
- Slice flank steak against the grain at a 45-degree angle into ¼-inch thick pieces. Transfer to a medium bowl. (Tip: To thinly slice the beef easily, freeze it for 45-60 minutes exposed to the cold air and slice with a sharp knife).
- Marinate the beef with the marinade ingredients as listed above for 15-20 minutes.
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan on low heat. Sauté the white onions and scallion whites for 30 seconds. Remove and set aside.
- Increase to medium-high heat, fry marinated beef in a single layer and brown on both sides, about 2-3 minutes per side.
- Reduce to medium heat, add the sauce in a circular motion, and stir fry until sauce thickens, about 30-60 seconds.
- Add garlic, scallion greens, and the cooked onions from before. Toss everything together for another 30-60 seconds. Remove off heat and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 223kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 575mg | Potassium: 487mg | Fiber: 1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg
Karine Couillec
Better than at restaurant! Thanks a lot!
Christie Lai
My pleasure! So happy to hear that you enjoyed it. Thanks for making it!
Julie
Lovely recipes flavours are amazing will definitely be making this again but if I make the sauce how long will it last in thefridge
Christie Lai
So glad to hear! The sauce can last up to 4-5 days in the fridge and you can simply reheat on the stovetop or in the microwave until hot.
Rachel B
So flavourful. Will make it again!
Christie Lai
So pleased to read this, Rachel! Thanks so much for making my recipe and for leaving this positive review 🙂
Sabeeha
I made these and it came out so well! I'm so happy with it tasted.. it wasn't dry and neither was it spicy ( I can't eat spice so I appreciate the recipe a lot lol)
Was super easy to make..
So I'm Definitely going to make it again
Christie Lai
Fabulous! Thanks so much for making my recipe and leaving this positive review! Glad you enjoyed it, Sabeeha.
Mendo Nana
Really great recipe and directions. We love it and it has become my husband’s go to for Beef and Onions.. no more going out. We both really enjoy it. Thank you. Absolutely perfect!!!
Christie Lai
So happy to read this! Thank you so much for making my recipe and for leaving this positive review, Mendo!
Bennie
This is by far the best stir fry recipe!!! Told my husband we need to find/order dark soy sauce. Here in Montana it's not easily found, or at least not within a few towns near us 🤣 I've put this recipe in my go to list of recipes. Best part: Beef is tender and stir fry is not soupy! Thanks so much for sharing 😊
Christie Lai
This comment made my day! Thank you so much for making my recipe and for leaving this positive review, Bennie. Glad you enjoyed it!