Chinese Beef and Onion Stir Fry
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I still make this beef and onion stir-fry on busy weeknights — it’s fast, satisfying, and reliably loved by everyone at the table. This version uses thinly sliced flank steak, a light cornstarch marinade for silkier beef, and a simple oyster-soy sauce finish that clings to the meat and vegetables. If you want a quick how-to that’s tuned for real kitchens (not just food-styling), my tested weeknight version of this stir-fry is a great place to start.
Why you’ll love this dish
This stir-fry checks a lot of boxes: it’s ready in about 20 minutes, economical when you use flank or skirt steak, and flexible — swap vegetables, bulk it up with rice, or serve it over noodles. The cornstarch in the marinade tenderizes and gives the sauce a glossy finish, while a quick flash-cook keeps the beef juicy.
“Comfort food in under 30 minutes — perfectly caramelized onions and tender beef every time.” — longtime home cook
This is perfect for weeknight dinners, meal prep for lunches, or when you need a simple crowd-pleaser without a long ingredient list.
Step-by-step overview
- Slice the flank steak thinly against the grain and marinate briefly with soy and cornstarch.
- Sear the beef quickly on high heat, then remove.
- Stir-fry onions and bell pepper until just soft.
- Add aromatics (garlic and ginger), return beef, and finish with beef broth and oyster sauce.
- Toss with sesame oil, season, and serve over rice or noodles.
This overview lets you scan the flow before jumping into ingredients and step-by-step directions.
What you’ll need
- 1 pound flank steak, thinly sliced against the grain (trim any excess fat)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (or any neutral oil with a high smoke point)
- 1 large onion, sliced (yellow or sweet onion work best)
- 2 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 teaspoon ginger, minced (fresh is best)
- 1/4 cup beef broth (or water plus a splash of soy)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Substitution notes: swap flank for skirt or sirloin. For a vegetarian twist, replace beef with firm tofu and use mushroom or vegetable broth. If you like hearty soups alongside stir-fries, try this comforting beef barley soup as a complement to the meal.
Step-by-step instructions
- Prepare the beef. In a bowl, combine sliced flank steak, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Mix until evenly coated. Let sit 15 minutes while you prep vegetables.
- Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering.
- Sear the beef. Add the beef in a single layer. Cook 2–3 minutes, stirring once, until browned but not fully cooked through. Remove beef to a plate.
- Cook the vegetables. Add the remaining tablespoon oil to the same pan. Add sliced onion and bell pepper. Stir-fry 3–4 minutes until they begin to soften and get a little color.
- Add aromatics. Stir in minced garlic and ginger. Cook 30–60 seconds until fragrant — don’t let the garlic burn.
- Finish the sauce. Return the beef to the pan. Pour in 1/4 cup beef broth and 1 tablespoon oyster sauce. Stir and cook 2–3 minutes until the sauce reduces slightly and coats the ingredients.
- Season and serve. Drizzle 1 tablespoon sesame oil, taste, and season with salt and pepper as needed. Remove from heat and serve hot over cooked rice or noodles.
Short, punchy steps make the process easy to follow even when you’re moving fast.
Best ways to enjoy it
Serve this stir-fry over steaming jasmine rice or toss with wide noodles. For texture, top with sliced scallions and toasted sesame seeds. If you like a fresh contrast, add a quick cucumber salad or steamed bok choy on the side. For a family dinner with other mains, pair it with crowd-pleasers like these taco stuffed shells to offer variety.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Note: vegetables will soften after freezing, so texture changes are normal.
- Reheating: Reheat gently in a skillet over medium heat with a splash of broth or water to revive the sauce, or microwave in short bursts, stirring between intervals.
- Food safety: Don’t leave cooked beef at room temperature for more than 2 hours. Cool quickly and refrigerate.
Pro chef tips
- Slice against the grain. This makes the beef feel tender even with quick cooking.
- Keep your pan hot. High heat gives a quick sear and prevents stewing the meat.
- Don’t overcrowd the pan. Cook beef in a single layer to brown properly; work in batches if needed.
- Cornstarch timing: Marinate only 10–20 minutes. Longer with cornstarch can create an overly slick texture.
- Adjust umami: Increase oyster sauce by 1/2 tablespoon for deeper flavor, or add a splash of Chinese cooking wine for complexity.
Different ways to try it
- Spicy version: Add 1 teaspoon chili garlic sauce or a few sliced fresh chiles when you add garlic.
- Veg-forward: Double the vegetables — mushrooms, snow peas, or baby corn work great.
- Gluten-free: Use tamari instead of soy sauce and check oyster sauce for gluten-free labeling.
- Slow-cooked twist: For fall-apart beef, braise larger steak pieces with the sauce, but this becomes a different dish (not a quick stir-fry).
Common questions
Q: How long does this take from start to finish?
A: Plan on about 20–25 minutes: 10–15 minutes prep (slicing, mince aromatics) and 8–10 minutes cooking.
Q: Can I use a different cut of beef?
A: Yes. Skirt, hanger, or top sirloin work well. For tough cuts, slice very thin and against the grain; marinate a little longer (but not too long with cornstarch).
Q: How do I thicken the sauce more?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce. Cook 30–60 seconds until glossy. Add gradually to avoid over-thickening.
Q: Can I make this gluten-free or vegetarian?
A: Use tamari for gluten-free and replace oyster sauce with a mushroom-based vegetarian oyster sauce or hoisin for a vegetarian option. Replace beef with firm tofu or seitan.
Conclusion
If you want additional recipes and variations on beef-and-onion stir-fry, this Beef and Onion Stir Fry (Quick and Easy Classic Recipe) offers another quick take with slightly different seasoning ideas. For a home-cook’s detailed write-up and photos of the technique, see Chinese Beef and Onion Stir Fry | Rachel Phipps. If you want to compare methods and timing, RecipeTin Eats provides a thorough version at Easy Chinese Beef Stir Fry – New & improved! – RecipeTin Eats. And for an Asian-cuisine authority’s take with regional notes, check out Beef Onion Stir-fry: Quick Chinese Recipe – The Woks of Life.
Enjoy the stir-fry — quick sear, bright aromatics, and a glossy sauce make it one of the easiest weeknight wins.
Beef and Onion Stir-Fry
Ingredients
Method
- In a bowl, combine sliced flank steak, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Mix until evenly coated. Let sit 15 minutes while you prep vegetables.
- Place a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering.
- Add the beef in a single layer. Cook 2–3 minutes, stirring once, until browned but not fully cooked through. Remove beef to a plate.
- Add the remaining tablespoon oil to the same pan. Add sliced onion and bell pepper. Stir-fry 3–4 minutes until they begin to soften and get a little color.
- Stir in minced garlic and ginger. Cook 30–60 seconds until fragrant — don't let the garlic burn.
- Return the beef to the pan. Pour in 1/4 cup beef broth and 1 tablespoon oyster sauce. Stir and cook 2–3 minutes until the sauce reduces slightly and coats the ingredients.
- Drizzle 1 tablespoon sesame oil, taste, and season with salt and pepper as needed. Remove from heat and serve hot over cooked rice or noodles.
