Chinese Beef and Onion Stir Fry

Juicy beef and meltingly sweet onions tossed in a glossy savory sauce—this classic Chinese beef and onion stir fry is my favorite for weeknights when comfort and speed both call. The flavors are bold yet balanced with a hint of sweetness from the onion and richness from oyster sauce. Paired with a mound of steamed jasmine rice, this dish always draws my family to the kitchen in minutes.

When I first made this in my tiny apartment kitchen years ago, even my picky friend was addicted at first bite. It quickly became my go-to weeknight dinner whenever we craved something savory and satisfying.

Ingredients

• Sirloin flank ribeye or blade steak: sliced thin against the grain provides tenderness and quick cooking Always look for fresh bright red meat and consider freezing briefly for hassle-free slicing
• White or yellow onion: sliced paper thin brings natural sweetness and classic flavor Use firm onions with shiny skins for freshness
• Fresh ginger: sliced infuses subtle warmth and depth Choose plump pieces with unwrinkled skin
• Garlic: minced or sliced brings punchy aromatic notes
• Green onion: provides freshness and a pop of crunch Opt for crisp firm stalks
• Light soy sauce: for marinating the beef enhances umami Opt for a high quality Chinese or Japanese variety for the best flavor
• Shaoxing wine: adds depth and a whisper of complexity Dry sherry or rice wine makes a fine substitute
• Sesame oil: for a nutty velvety finish Toasted is best for authentic fragrance
• Cornstarch: tenderizes the beef and thickens the sauce Make sure it is lump free
• Oyster sauce: brings a rich savory layer Choose a brand with oyster extract as the first ingredient for authenticity
• Hoisin sauce: introduces a touch of sweetness Use a thicker paste style hoisin
• Dark soy sauce: boosts the dish color with robust flavor Any high quality soy sauce will do
• Sugar: balances out the savory notes opt for regular granulated
• Water: to loosen the sauce ensuring it glides over each beef slice

Step-by-Step Instructions

Prep the Aromatics:

Peel and thinly slice your onion into half moons Mince or thinly slice the garlic Slice ginger into four generous coins and cut green onion into five centimeter lengths This ensures even sauteing and balances each bite

Marinate the Beef:

Slice the beef thinly against the grain for maximum tenderness Place in a mixing bowl Add light soy sauce Shaoxing wine water and sesame oil Mix so every slice is coated Let marinate for fifteen minutes for deeper flavor After the rest toss in cornstarch and massage to create a smooth even layer

Mix the Stir Fry Sauce:

In a small bowl whisk together low sodium soy sauce and cornstarch until smooth Add sugar oyster sauce hoisin sauce sesame oil Shaoxing wine dark or regular soy sauce and water Whisk well to ensure a silky lump free sauce

Sear the Beef:

Heat a wok over high heat with a light slick of oil Add beef in a single layer Sear for two to four minutes letting untouched edges caramelize Flip just once to retain juiciness Take out beef while still slightly pink so it finishes cooking in the sauce and stays tender

Cook Aromatics and Onion:

If needed add a bit more oil Stir fry ginger for thirty seconds until aroma blooms Add garlic and onion slices Cook for two to three minutes stirring constantly until onions look softened and translucent but not mushy

Thicken the Sauce:

Pour in your prepared sauce Stir as it bubbles and thickens for about one to two minutes The sauce should become glossy and just thick enough to coat the back of a spoon

Finish Cooking and Serve:

Return beef to the wok Toss with the green onion Stir fry for one minute ensuring sauce coats everything evenly Beef should now be perfectly cooked through and glossy

Plate and Enjoy:

Pour the stir fry onto a serving platter Serve hot over steamed rice to catch every drop of sauce

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Beef has always been a family favorite at our table but what makes this version stand out is the way the onions almost melt into the sauce making every spoonful deeply flavorful I love sneaking a taste from the wok before anyone else gets to the table just to savor the buttery sweet onions with the umami packed beef

Storage Tips

Store leftover beef and onion stir fry in an airtight container in the fridge for up to three days For reheating use a pan over medium heat adding a splash of water to bring the sauce back to life Avoid microwaving for too long as this can dry out the beef

Ingredient Substitutions

If you do not have Shaoxing wine a splash of dry sherry or even apple juice with a dash of vinegar works in a pinch For beef you can use chicken thigh for a lighter version or tofu for a vegetarian option Gluten free soy sauces or coconut aminos also swap in seamlessly

Serving Suggestions

Always serve this hot with fluffy jasmine or medium grain rice Scoop extra sauce onto your rice for maximum flavor A simple side of quick stir fried greens or steamed broccoli balances the meal and soaks up the sauce beautifully

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Cultural Context

Chinese beef and onion stir fry belongs to the tradition of home style dishes often passed down through generations It is meant to deliver a satisfying meal using accessible ingredients and quick wok cooking delivering layers of flavor in a matter of minutes This recipe captures the essence of what makes Chinese stir fries so beloved comfort and speed joined in one sizzling pan

Recipe FAQs

→ How do I slice the beef for stir fry?

Chill the beef in the freezer for about 15 minutes, then slice thinly against the grain to ensure tenderness.

→ What type of onion works best?

White or yellow onions are recommended due to their mild sweetness and ability to caramelize nicely in the wok.

→ Is there a substitute for Shaoxing wine?

Dry sherry or rice wine can be used as a substitute for Shaoxing wine if you don't have it on hand.

→ How do I prevent tough beef?

Marinate the beef and avoid overcooking. Quick searing over high heat helps keep the beef tender and juicy.

→ Can I make this dish dairy-free?

Yes, all listed ingredients are naturally dairy-free, making this dish suitable for those avoiding dairy products.

→ What's the optimal way to serve this?

Serve immediately with steamed rice to soak up the savory sauce and maximize flavor and texture.