Name: Beef and Onion Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb thinly sliced beef (flank steak, sirloin, or ribeye); 2 medium white or yellow onions, sliced; 3 scallions, white and green parts separated; 3 cloves garlic, minced or sliced; 4-5 slices fresh ginger; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce (optional); 1 tbsp dark soy sauce (for color); 2 tbsp Shaoxing wine or dry sherry; 1 tsp sesame oil; 1 tsp sugar; 1 tbsp cornstarch; 2 tbsp neutral oil (vegetable or canola)

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This beef and onion stir fry is a quick and satisfying dish that brings together tender slices of beef, sweet onions, and a rich, savory sauce. It’s ready in under 30 minutes and tastes just like something I’d order from a restaurant—perfect for busy weeknights.

Beef and Onion Stir Fry

Why You’ll Love This Recipe

I love how easy it is to prepare, and it delivers bold, comforting flavors with just a few pantry staples. The beef turns out juicy and tender thanks to a simple velveting technique, and the onions caramelize slightly for a natural sweetness. The sauce is balanced, glossy, and coats every bite perfectly. Plus, it’s versatile—I can throw in whatever vegetables I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use:

thinly sliced beef (flank steak, sirloin, or ribeye)
sliced white or yellow onions
scallions (white and green parts separated)
minced or sliced garlic
fresh ginger slices
soy sauce
oyster sauce
hoisin sauce (optional)
dark soy sauce (for color)
Shaoxing wine or dry sherry
sesame oil
sugar
cornstarch
neutral oil (like vegetable or canola)

Directions

I slice the beef thinly against the grain and marinate it with soy sauce, Shaoxing wine, water, sesame oil, and cornstarch. A bit of oil helps keep the slices separate during cooking.
I mix the sauce in a small bowl—soy sauces, oyster sauce, hoisin, sugar, sesame oil, and cornstarch—whisked together until smooth.
I heat a wok or skillet over high heat and sear the beef in batches until just cooked through, then set it aside.
In the same pan, I sauté the garlic, ginger, and the white parts of the scallions until fragrant.
I add the sliced onions and cook until slightly softened and golden.
I pour in the sauce, stirring constantly as it thickens and turns glossy.
I return the beef and toss everything together with the green onion tops for another minute until fully coated and hot.
I serve it immediately with steamed rice.

Servings and timing

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Serves: 3 to 4 people

Variations

I like to add red bell peppers, snow peas, or broccoli for extra crunch and color.
For a spicy version, I include sliced chili peppers or a pinch of red pepper flakes.
I’ve also swapped the beef for chicken or pork strips—it works just as well.
When I want a vegetarian version, I use pressed tofu and a meatless oyster sauce alternative.

storage/reheating

Leftovers keep well in the fridge for up to 3–4 days. I let the stir fry cool completely before storing it in an airtight container.
To reheat, I use a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave also works in short intervals, stirring between each one.
I can freeze it too, though the onions may lose a bit of texture. I thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, I often use sirloin or ribeye. The key is slicing it thinly across the grain to keep it tender.

What does velveting the beef mean?

Velveting is a Chinese technique where I marinate the beef with cornstarch and oil, which locks in moisture and helps it stay juicy when stir-fried.

Can I make this dish ahead of time?

I sometimes marinate the beef and prep the sauce a day in advance. That way, I just have to stir-fry everything when I’m ready.

How do I make this lower in sodium?

I use low-sodium soy sauce and reduce the oyster sauce slightly. Adding a bit more water to the sauce can help too.

What can I serve with this?

I usually serve it over jasmine or white rice, but it’s also great with fried rice or noodles. A side of stir-fried greens or a cucumber salad pairs well too.

Conclusion

This beef and onion stir fry is one of my go-to meals when I want something fast, flavorful, and comforting. The sauce is rich and satisfying, the beef is melt-in-your-mouth tender, and the onions add just the right amount of sweetness. It’s easy to customize and even better the next day—definitely a recipe I keep in regular rotation.