Chinese Beef and Onion Stir Fry

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I remember the first time I made this Chinese beef and onion stir fry — it was a rainy weeknight and I needed dinner fast. Tender strips of flank steak, glossy oyster-sesame sauce, and caramelized onions came together in under 20 minutes and felt anything but ordinary. This is the kind of stir-fry that satisfies hungry families, cleans out the fridge, and proves weeknight cooking can taste restaurant-quality. If you like bold, speedy beef dishes, you might also enjoy this beef and bell pepper stir-fry for another quick option.

Why cook this at home

This beef and onion stir fry is perfect for nights when you want something fast, flavorful, and affordable. Flank steak is lean and slices quickly; a simple cornstarch-soy marinade tenderizes the meat and gives it a glossy bite. The recipe is:

• Fast: from marinade to plate in roughly 20–25 minutes.
• Budget-friendly: uses one pound of steak plus pantry sauces.
• Kid-friendly but adaptable: keep it mild or add chilies for heat.
• Flexible: swap vegetables or serve over rice, noodles, or greens.

"Simple, quick, and full of flavor — our new weeknight favorite." — home cook review

Step-by-step overview

Before you dive into the ingredients and steps, here’s what you’ll do: slice the steak thin against the grain and marinate briefly in soy and cornstarch; sear the beef quickly over high heat and remove it; stir-fry onions and bell pepper until just tender-crisp; return the beef and finish with oyster sauce, rice vinegar, and sesame oil. The goal is high heat, short cooking time, and minimal flipping so the meat stays juicy.

Gather these items

What you’ll need (serves 3–4):

• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil (or neutral oil with a high smoke point)
• 1 large onion, sliced (yellow or sweet onion works well)
• 3 cloves garlic, minced
• 1 bell pepper, sliced (any color)
• 1 teaspoon fresh ginger, minced
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Notes and substitutions:

• For a gluten-free version, use tamari in place of soy sauce and a GF oyster substitute or extra tamari.
• If flank steak isn’t available, skirt steak or thin-cut sirloin are good alternatives; see a different texture and sauce balance in this beef and broccoli stir-fry bowl if you want to switch to broccoli instead of peppers.

Step-by-step instructions

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1. Slice the steak thinly against the grain into 1/8–1/4-inch strips. In a bowl, toss the beef with 2 tablespoons soy sauce and 2 tablespoons cornstarch. Let it sit for 15 minutes while you prep the veg.
2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and let it get hot but not smoking.
3. Add the marinated beef in a single layer. Stir-fry for 3–4 minutes until browned and mostly cooked through. Remove the beef and set it aside on a plate.
4. In the same skillet, add the remaining tablespoon of oil. Add the sliced onion and bell pepper. Stir-fry for about 2 minutes until the vegetables start to soften but are still crisp.
5. Add the minced garlic and ginger. Cook 1–3 minutes more, stirring, until fragrant and vegetables are tender-crisp.
6. Return the beef to the skillet. Pour in the oyster sauce, rice vinegar, and sesame oil. Toss everything together and cook 2–3 minutes more until heated through and the sauce coats the meat and vegetables.
7. Taste and season with salt and pepper if needed. Garnish with chopped green onions and serve immediately.

Serving suggestions

Best ways to enjoy it:

• Serve over steamed jasmine rice or short-grain rice to soak up the sauce.
• Toss with lo mein or rice noodles for a noodle bowl.
• For a lighter plate, put the stir-fry on a bed of mixed greens or cauliflower rice.
• Add a side of quick pickled cucumbers or a simple cucumber salad to cut the richness.
  For another saucy, comforting beef stir-fry idea, try the classic beef and broccoli stir-fry.

Storage and reheating tips

Storage:

• Refrigerate leftovers in an airtight container within two hours of cooking. Eat within 3–4 days.
• To freeze, cool completely, portion into airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Gently reheat in a skillet over medium heat with a splash of water or soy to loosen the sauce; cover briefly to heat through without drying the beef.
• Microwave on medium power in short bursts, stirring between intervals to avoid overcooking.

Food safety: always cool and refrigerate promptly. Reheat to at least 165°F (74°C) for safety.

Pro chef tips

• Slice against the grain: this shortens muscle fibers and makes the beef tender. Freeze the steak for 20–30 minutes first for cleaner, thinner slices.
• The cornstarch in the marinade creates a velvety coating and helps the sauce cling to the beef — it also protects the meat from direct heat so it stays juicier.
• Don’t overcrowd the pan: working in batches ensures a good sear. Overcrowding steams the meat.
• High heat is your friend: get the pan hot before adding protein. Use a neutral oil with a high smoke point.
• Finish with sesame oil at the end, not while cooking; toasted sesame oil scorches easily and is best for flavor.
• Taste as you go: adjust acidity with a splash more rice vinegar or sweetness with a pinch of sugar if the oyster sauce is too salty.

Creative twists

• Make it spicy: add sliced fresh chiles, a teaspoon of chili garlic sauce, or a pinch of red pepper flakes.
• Swap proteins: use thinly sliced chicken breast, pork tenderloin, or firm tofu for a vegetarian swap (marinade the tofu the same way).
• Add mushrooms or snow peas for extra texture.
• Sweet-savory glaze: stir in 1 teaspoon brown sugar or honey with the oyster sauce for a caramelized finish.
• Make it saucier: whisk 1/4 cup beef stock or water with a bit more oyster sauce and a teaspoon of cornstarch, then add when you return the beef to the pan.

Helpful answers

Q: How long does this take from start to finish?
A: Plan for about 20–25 minutes total: 15 minutes marinating while you prep, then 5–10 minutes cooking.

Q: Can I use another cut of beef?
A: Yes. Skirt steak, hanger, or thin sirloin work well. If using a thicker cut, slice very thin against the grain or briefly pound to flatten.

Q: Can I meal-prep this for lunches?
A: Yes—store in an airtight container with rice and reheat as described. For the best texture, keep any crunchy toppings (green onions, fresh peppers) separate until serving.

Q: Is there a gluten-free version?
A: Substitute tamari for soy sauce and use a gluten-free oyster sauce or extra tamari plus a drop of fish sauce for depth.

Q: Why didn’t my sauce thicken?
A: Either there wasn’t enough cornstarch/liquid contact, or the pan was too cold. Toss a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the hot pan and cook a minute to thicken.

Conclusion

If you want more approaches to a classic beef-and-onion stir-fry, this Beef and Onion Stir Fry (Quick and Easy Classic Recipe) explores similar flavors with different technique notes, while Beef Onion Stir-fry: Quick Chinese Recipe – The Woks of Life offers a more traditional, regionally informed take. For another home-cook-friendly version with helpful step photos, see Beef and Onion Stir-Fry – The Floured Camera.

Beef and Onion Stir Fry

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A speedy Chinese beef stir fry with tender flank steak, caramelized onions, and a glossy oyster-sesame sauce, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 pound flank steak, thinly sliced against the grain Can substitute with skirt steak or thin-cut sirloin.
• 2 tablespoons soy sauce Use tamari for gluten-free version.
• 2 tablespoons cornstarch Creates a velvety coating.
• 2 tablespoons vegetable oil Or a neutral oil with a high smoke point.
• 1 large onion, sliced Yellow or sweet onion works well.
• 3 cloves garlic, minced
• 1 bell pepper, sliced any color
• 1 teaspoon fresh ginger, minced
• 1 tablespoon oyster sauce Use GF oyster substitute for gluten-free version.
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil Add at the end for flavor.
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Method

 

Preparation

1. Slice the steak thinly against the grain into 1/8–1/4-inch strips.
2. In a bowl, toss the beef with 2 tablespoons soy sauce and 2 tablespoons cornstarch. Let it sit for 15 minutes.

Cooking

1. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and let it get hot but not smoking.
2. Add the marinated beef in a single layer. Stir-fry for 3–4 minutes until browned and mostly cooked through. Remove the beef and set aside.
3. In the same skillet, add the remaining tablespoon of oil, then the sliced onion and bell pepper. Stir-fry for about 2 minutes until the vegetables start to soften but are still crisp.
4. Add the minced garlic and ginger. Cook for 1–3 minutes until fragrant and vegetables are tender-crisp.
5. Return the beef to the skillet. Pour in the oyster sauce, rice vinegar, and sesame oil. Toss everything together and cook for 2–3 minutes more until heated through.
6. Taste and season with salt and pepper if needed. Garnish with chopped green onions and serve immediately.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 4g

Notes

For a lighter version, serve over mixed greens or cauliflower rice. Store leftovers properly within 3-4 days.

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