Why Make This Recipe

Chinese Beef and Onion Stir Fry is a culinary delight that embodies the essence of Asian flavors and quick cooking techniques. This dish is not only delicious but also versatile, making it suitable for a weeknight dinner or special occasion. The combination of tender beef and caramelized onions, enhanced with savory sauces, is sure to impress anyone who tries it. Plus, it is easily customizable, allowing you to adjust the ingredients to your liking.

How to Make Chinese Beef and Onion Stir Fry

Ingredients

1 large onion (sliced)
2 cloves garlic (minced)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 lb (450 g) beef (thinly sliced, e.g., flank steak or sirloin)
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1 teaspoon sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil (for frying)
Salt and pepper (to taste)
Green onions (sliced, for garnish)

Directions

Slice the beef thinly against the grain. Marinate with soy sauce, sesame oil, salt, and pepper for 15–20 minutes.
Heat vegetable oil in a wok. Stir-fry the beef in batches for 1–2 minutes until browned. Remove and set aside.
In the same pan, cook the sliced onions for 2–3 minutes until caramelized.
Add minced garlic and stir for 30 seconds, then return the beef to the pan. Add remaining soy sauce, oyster sauce, sugar, and cornstarch slurry. Stir until the sauce thickens.
Garnish with green onions and serve hot over steamed rice or noodles.

How to Serve Chinese Beef and Onion Stir Fry

Chinese Beef and Onion Stir Fry is best served immediately after cooking to enjoy its vibrant flavors and textures. Serve it over a bed of steamed jasmine rice or stir-fried noodles for a complete meal. The addition of sliced green onions not only adds a pop of color but also enhances the overall flavor profile. For an authentic experience, pair it with a side of pickled vegetables or a light salad.

How to Store Chinese Beef and Onion Stir Fry

If you have leftovers, store them in an airtight container in the refrigerator. The stir fry can be kept for up to 3 days. For optimal freshness, it’s best to avoid freezing this dish, as the vegetables and beef may become mushy upon thawing. When reheating, use a skillet over medium heat and add a splash of water to help revive the dish’s moisture.

Tips to Make Chinese Beef and Onion Stir Fry

Slice Against the Grain: Thinly slicing the beef against the grain will ensure tenderness.
High Heat Cooking: Woks are ideal since they allow for high-temperature cooking, which is key for achieving that signature stir-fry flavor.
Prep Ingredients in Advance: Have everything sliced and ready to go; stir-frying happens quickly!
Marinate Longer: For even more flavor, consider marinating the beef for longer than 20 minutes, up to 2 hours, if time allows.

Variation

Feel free to mix it up by adding your favorite vegetables, such as bell peppers, broccoli, or snap peas, to the stir fry. You can also swap the beef for chicken or tofu for a different protein option. Experimenting with different sauces like hoisin or chili garlic sauce can introduce exciting new flavors!

FAQs

Can I use frozen beef for this recipe?
Yes, you can use frozen beef; however, make sure to thaw it completely and pat it dry before slicing to ensure even cooking.

Is this dish spicy?
The base recipe is not spicy, but you can easily add chili sauce or red pepper flakes to kick up the heat if you prefer a spicier dish.

Can I make this recipe ahead of time?
While stir fry is best fresh, you can prepare the beef marinade and chop the vegetables in advance. Just stir-fry everything right before serving for the best results!