This Beef and Onion Stir Fry is a fast, easy, flavorful better-than-takeout recipe that you can make in just 30 minutes. Perfect for a busy weeknight dinner when you're craving Chinese food.
This Beef and Onion Stir Fry recipe reminds me so much of a favorite take-out dish we'd order from a local Chinese restaurant.
It's so full of flavor and delicious! The beef gets its first infusion of flavor from a simple marinade. Then it gets a second layer of flavor from the stir-fry sauce just before serving.
I love this over rice, noodles, or a simple green salad. I hope you'll find this recipe even better than your favorite Chinese restaurant take-out!
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🌟 Why this recipe works
We love getting Chinese takeout. But it's no secret that eating out is getting more and more expensive these days. This simple recipe not only delivers on those restaurant-style flavors, it's also much more budget-friendly.
Here are even more reasons why you'll love this dish:
- Hearty and satisfying: This dish is packed with rich, umami flavors — the kind you love in dishes from your favorite Chinese restaurant.
- An array of Asian ingredients: If you're new to Asian recipes, this is a fun way to learn how and why to use some of the most common ingredients, including hoisin sauce, oyster sauce, and sesame oil.
- Great for weekend dinners: This a great meal to put together with other family members on a Friday or Saturday night in. It may even replace pizza night. Though we do love some good homemade pizza!
- Easy-to-reheat leftovers: This recipe makes enough for 6 servings, so chances are you'll be able to enjoy some leftovers the next day!
🛒 Ingredient notes
- Beef - I use lean sirloin beef for this as it's more affordable than other cuts and will stay tender. Slice thinly.
- Aromatics - sliced ginger, sliced green onions, minced garlic and sliced onions. These all add depth of flavor to dish, as well as some added texture.
For the marinade:
- Cornstarch - Adding cornstarch will help thicken the sauce.
- Soy sauce - Soy sauce adds rich umami flavor and it helps tenderize the beef while marinading.
- Sesame oil - This adds a pleasant nutty flavor to the beef.
- Oyster sauce - For some added umami and tanginess.
- Water - Just a splash of water so the marinade isn't too thick.
For the stir-fry sauce:
You'll remove the beef from the marinade before cooking, but you'll want to add many of those same of those same flavors to the sauce to bring out the rich flavors.
- Soy sauce - The base of the umami flavor for this dish.
- Oyster sauce - Along with the added depth of flavor, oyster sauce helps give the dish a velvety texture.
- Hoisin sauce - Hoisin sauce is made from fermented soy bean paste. It adds some rich color, as well as salt and sweetness to the sauce.
- Dark soy sauce - This adds even deeper color and flavor.
- Cornstarch - Again for added thickness.
- Sugar - A bit of sweetness to help balance the saltiness and savory umami.
- Sesame oil - For some bright nutty flavor.
- Water - To help blend it all together.
✅ Step-by-step instructions
This recipe is built in stages. Here are some step-by-step photos to help you make each stage, from the marinade to the final dish. You'll find the full list of ingredients, as well as measurements in the printable recipe card at the bottom of this post.
- The marinade: Whisk together all of the marinade ingredients and marinate the beef in the fridge for 15 minutes.
- The sauce: While the beef is marinating, make the sauce by whisking together all of the sauce ingredients.
- Next, heat up vegetable oil in a pan, then remove the beef from the marinade and add to the pan.
- Stir-fry for just a few minutes, then remove the beef and set it aside.
- Add the ginger to the pan and stir-fry just until softened.
- Then add the onions and garlic and stir-fry for a couple more minutes.
- Now stir the sauce you made earlier and add it to the pan.
- Once it has thickened, place the beef back in the pan and for 1-2 minutes.
- Add the green onions.
- Serve with rice.
👩🏻🍳 Recipe FAQs
Choose a relatively inexpensive and tender cut like sirloin or tri-tip. Either will marinade and cook well without becoming too tough. If you're willing to spend a bit more, you can also opt for tenderloin.
Stir fry dishes are cooked over fairly high heat, so to prevent the ingredients from burning, you need to stir them often. Slicing your ingredients like the beef and onions thinly also ensures they can cook more quickly, limiting the chances of burning.
If the sauce is too thin, stir in a bit more cornstarch until you've reached your desired thickness.
Store leftovers in an airtight container in the fridge. They should keep for up to 3 or 4 days.
The quickest way is to pop in the microwave in a microwave-safe dish for 1-2 minutes or until heated through. If reheating with rice, sprinkle some water over the rice to moisten it. You can also reheat the stir fry in a pan for a few minutes on the stove top.
🍽 Serving ideas
Rice is a classic pairing for beef and onion stir fry. Try it with simple white rice or serve it with some of our favorite rice recipes, like Instant Pot basmati rice, garlic rice, or cilantro lime brown rice.
This dish also goes great with a variety of other Asian-inspired dishes, including chili garlic noodles, pork and peanut dragon noodles, or prawn chow mein.
Or pair it with an easy vegetable side like air fryer broccoli or roasted Brussels sprouts and carrots.
🍷 🥂 Wine pairings
This beef and onion stir fry is packed with umami flavors and ginger. Pairing with a fruity red or crisp white wine will help bring out and enhance those flavors.
Beaujolais - The liveliness of a young, fruit-forward Beaujolais will complement the rich flavors of the dish without competing with them.
Oregon Pinot Noir - Oregon Pinots are typically high in acid with prominent fruit characteristics. Both will balance the complex flavors and saltiness of the stir fry.
Unoaked Chardonnay - A clean, unoaked Chardonnay will allow the deep flavors of the stir fry to take center stage, while providing enough acidity to round out the deep savoriness of the dish.
Off-dry Riesling - These slightly sweet white wines can be a good pairing if you're looking to counteract some of the saltiness of the dish, or if you've made a spicier stir-fry.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Good chef's knife - This will allow you to cut the beef in this strips more easily. I have this knife and love it.
- Wok - A good wok is best for stir fry dishes as they cook quickly and evenly.
- High-quality set of pans or skillets - If you don't have a wok, you can use some good-quality pans to make this dish.
- Whisk - A small whisk for the sauce.
- Mixing bowls - A set of glass bowls for the marinade and the sauce.
More Chinese take-out recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Beef and Onion Stir Fry
Ingredients
For the marinade
- 2 Tablespoons water
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1 teaspoon sesame oil
For the beef
- 1 pound sirloin beef, thinly sliced
- 1 Tablespoon vegetable oil
- ½ medium yellow onion, sliced about 1 cup sliced onion
- 2 garlic cloves, minced
- 1 1-inch knob of fresh ginger, peeled and thinly sliced about 4-5 sliced
- 2 green onion stalks, sliced into 2-inch pieces
For the sauce
- ½ cup water
- 1½ Tablespoons oyster sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon dark soy sauce
- 1 Tablespoon cornstarch
- ½ Tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
Optional
- chopped green onions or chopped cilantro, to garnish.
Instructions
- Make the marinade: In a large bowl, whisk together all of the marinade ingredients.
- Marinate the meat: Add the beef to the marinade and refrigerate, marinating for at least 15 minutes.
- Make the sauce: In a separate large bowl, whisk together all of the sauce ingredients.
- After the beef has marinated, remove from the refrigerator.
- Add the vegetable oil to a large frying pan or wok over medium-high heat.
- Once the oil is hot, add the beef and stir-fry for about 2-4 minutes, just until the beef is about 85% cooked (it will cook fully at the end step). Once you reach that point, transfer the beef to a bowl and set aside.
- Add the ginger to the pan and stir-fry for about 1-2 minutes, just until fragrant and slightly softened.
- Add the onions and garlic to the pan. Stir-fry with the ginger for about 2 minutes, just until the onions and garlic are slightly softened and fragrant.
- Give the sauce a quick stir to re-combine the cornstarch with the other ingredients, then add it into the pan.
- Allow the sauce to slightly thicken, stirring regularly. Once it has thickened, return the beef to the pan and continue cooking for 1-2 minutes, until the beef is fully cooked. Toss in the green onions, and give it all a quick stir together.
- Serve with rice and garnish with chopped green onions and/or cilantro, if desired.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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