Description
Chinese Beef and Onion Stir-Fry is a classic, savory dish made with tender slices of beef stir-fried with sweet onions in a rich, umami-packed sauce. It’s quick, easy, and perfect served over rice or noodles.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce (for marinating)
- 1 tablespoon cornstarch (for marinating)
- 2 tablespoons vegetable oil, divided
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- 1/2 cup beef broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1/2 teaspoon sesame oil (optional, for finish)
Instructions
- In a bowl, toss sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add beef and stir-fry until just browned, about 2–3 minutes. Remove and set aside.
- Add remaining oil to the pan. Stir-fry sliced onions for 2–3 minutes until slightly softened.
- Add garlic and cook for 30 seconds until fragrant.
- Return beef to the pan and pour in oyster sauce, soy sauces, sugar, and beef broth. Stir to combine and simmer for 1–2 minutes.
- Add cornstarch slurry to thicken the sauce. Stir until glossy and thickened, about 1 minute.
- Drizzle with sesame oil if using, and serve immediately over steamed rice or noodles.
Notes
- For extra flavor, add sliced green peppers or scallions.
- Velveting the beef with baking soda before marinating makes it extra tender.
- Serve with jasmine or white rice for an authentic experience.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg