Chinese Beef and Onion

Chinese Beef and Onion Stir-Fry is a classic and flavorful dish that showcases the magic of quick, high-heat cooking. This dish is well-loved for its tender, juicy beef and the sweet, aromatic flavor of onions, all coated in a rich, savory sauce. It’s a staple in Chinese cuisine, often enjoyed with steamed rice or noodles.

This stir-fry is not only delicious but also incredibly easy to prepare, making it a perfect weeknight dinner. The key to achieving restaurant-quality results is in the preparation—choosing the right cut of beef, marinating it properly, and stir-frying at high heat for a short time to retain juiciness and tenderness.

In this guide, we’ll walk you through each step, from selecting ingredients to serving suggestions, along with variations to suit different tastes. Whether you’re a beginner or an experienced cook, this recipe will help you create an authentic and mouthwatering Chinese Beef and Onion Stir-Fry in your own kitchen.

Ingredients

For the Beef Marinade:

• 1 pound (450g) beef (flank steak, sirloin, or ribeye), thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• ½ teaspoon sugar
• ½ teaspoon baking soda (for extra tenderness, optional)
• 1 teaspoon vegetable oil

For the Stir-Fry Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce (for color and depth)
• 1 teaspoon sugar
• 1 teaspoon cornstarch (mixed with 2 tablespoons water for a slurry)
• 1 teaspoon sesame oil
• ¼ teaspoon white pepper

Other Ingredients:

• 2 tablespoons vegetable oil (for stir-frying)
• 1 large onion, sliced thinly
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 green onions, chopped (for garnish)
• ½ teaspoon sesame seeds (optional, for garnish)

Preparation

Step1: Prepare the Beef

1. Slice the beef thinly against the grain. This helps keep it tender when cooked.
2. In a bowl, mix the beef slices with soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, baking soda (if using), and vegetable oil.
3. Let it marinate for at least 20 minutes (or up to 1 hour) to absorb the flavors and tenderize.

Step2: Prepare the Sauce

1. In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and white pepper.
2. Add the cornstarch slurry (cornstarch mixed with water) and stir well until everything is combined.

Step3: Heat the Wok and Stir-Fry the Onions

1. Heat 1 tablespoon of vegetable oil in a wok or large pan over high heat.
2. Add the sliced onions and stir-fry for about 2 minutes until they turn slightly translucent.
3. Add the minced garlic and ginger, and stir-fry for another 30 seconds until fragrant.
4. Remove the onions from the pan and set aside.

Step4: Stir-Fry the Beef

1. Add the remaining 1 tablespoon of oil to the hot wok.
2. Spread the marinated beef in a single layer and let it sear for 30 seconds without stirring.
3. Stir-fry for another 1-2 minutes until the beef is about 80% cooked. Avoid overcooking to keep it tender.

Step5: Combine Everything and Finish Cooking

1. Return the cooked onions to the wok and toss everything together.
2. Pour in the prepared stir-fry sauce and mix well to coat the beef and onions evenly.
3. Stir-fry for another 1-2 minutes until the sauce thickens slightly and everything is well combined.
4. Turn off the heat and garnish with chopped green onions and sesame seeds.

Variation

• Spicy Version: Add 1 teaspoon of chili flakes or 1 finely chopped red chili to the stir-fry for some heat.
• Vegetable Addition: Add bell peppers, mushrooms, or bok choy for extra flavor and nutrition.
• Low-Sodium Version: Use low-sodium soy sauce and skip the dark soy sauce.
• Gluten-Free: Use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.

COOKING Note

• Choosing the Right Beef: Flank steak is ideal for this recipe because it’s lean yet tender when sliced properly. Sirloin or ribeye also work well.
• Tenderizing Tip: The combination of cornstarch and baking soda in the marinade helps break down the beef’s fibers, making it tender.
• Avoid Overcrowding: If cooking a large batch, stir-fry the beef in batches to ensure it sears properly instead of steaming.

Serving Suggestions

• With Steamed Rice: Serve the stir-fry over a bowl of hot jasmine rice for a complete meal.
• With Noodles: Toss the beef and onions with cooked egg noodles for a delicious alternative.
• With Stir-Fried Greens: Pair with a side of Chinese broccoli (gai lan) or bok choy for a balanced dish.

Tips

• Prep Ahead: Slice and marinate the beef ahead of time to make cooking quicker.
• Use a Hot Wok: High heat ensures that the beef gets a good sear without becoming chewy.
• Thicken Sauce More: If you prefer a thicker sauce, add an extra teaspoon of cornstarch slurry.
• Balance Flavors: Taste the sauce before adding it to adjust for saltiness or sweetness.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Nutritional Information (Per Serving, Approximate)

• Calories: 320
• Protein: 28g
• Carbohydrates: 12g
• Fat: 18g
• Sodium: 780mg
• Fiber: 2g

FAQs About Chinese Beef and Onion

1. What is the best cut of beef for stir-frying?

Flank steak is ideal because it’s lean yet tender when sliced properly. Sirloin and ribeye are also great choices.

2. Can I make this dish in advance?

Yes! You can marinate the beef up to 24 hours in advance. However, it’s best to stir-fry fresh for the best texture.

3. How do I make this dish less salty?

Use low-sodium soy sauce and reduce the oyster sauce slightly. You can also add a splash of water to dilute the sauce.

4. Can I use chicken instead of beef?

Yes! Thinly sliced chicken breast or thigh meat works just as well with the same marinade and cooking process.

5. What if I don’t have a wok?

A large skillet or frying pan works fine, but ensure it’s hot enough to sear the meat quickly.

Conclusion

Chinese Beef and Onion Stir-Fry is a simple yet incredibly flavorful dish that brings the essence of Chinese cuisine into your home. The combination of tender beef, sweet onions, and savory sauce creates a meal that is both satisfying and easy to prepare.

Whether you’re cooking for a quick weeknight dinner or impressing guests with homemade Chinese food, this dish is a guaranteed crowd-pleaser. Serve it with rice or noodles and enjoy a delicious and authentic stir-fry right from your kitchen! Happy cooking! 🍽️🥢

Chinese Beef and Onion

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

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Ingredients

For the Beef Marinade:

• 1 pound (450g) beef (flank steak, sirloin, or ribeye), thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• ½ teaspoon sugar
• ½ teaspoon baking soda (for extra tenderness, optional)
• 1 teaspoon vegetable oil

For the Stir-Fry Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce (for color and depth)
• 1 teaspoon sugar
• 1 teaspoon cornstarch (mixed with 2 tablespoons water for a slurry)
• 1 teaspoon sesame oil
• ¼ teaspoon white pepper

Other Ingredients:

• 2 tablespoons vegetable oil (for stir-frying)
• 1 large onion, sliced thinly
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 green onions, chopped (for garnish)
• ½ teaspoon sesame seeds (optional, for garnish)

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Instructions

Preparation

Step1: Prepare the Beef

1. Slice the beef thinly against the grain. This helps keep it tender when cooked.
2. In a bowl, mix the beef slices with soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, baking soda (if using), and vegetable oil.
3. Let it marinate for at least 20 minutes (or up to 1 hour) to absorb the flavors and tenderize.

Step2: Prepare the Sauce

1. In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and white pepper.
2. Add the cornstarch slurry (cornstarch mixed with water) and stir well until everything is combined.

Step3: Heat the Wok and Stir-Fry the Onions

1. Heat 1 tablespoon of vegetable oil in a wok or large pan over high heat.
2. Add the sliced onions and stir-fry for about 2 minutes until they turn slightly translucent.
3. Add the minced garlic and ginger, and stir-fry for another 30 seconds until fragrant.
4. Remove the onions from the pan and set aside.

Step4: Stir-Fry the Beef

1. Add the remaining 1 tablespoon of oil to the hot wok.
2. Spread the marinated beef in a single layer and let it sear for 30 seconds without stirring.
3. Stir-fry for another 1-2 minutes until the beef is about 80% cooked. Avoid overcooking to keep it tender.

Step5: Combine Everything and Finish Cooking

1. Return the cooked onions to the wok and toss everything together.
2. Pour in the prepared stir-fry sauce and mix well to coat the beef and onions evenly.
3. Stir-fry for another 1-2 minutes until the sauce thickens slightly and everything is well combined.
4. Turn off the heat and garnish with chopped green onions and sesame seeds.

Notes

COOKING Note

• Choosing the Right Beef: Flank steak is ideal for this recipe because it’s lean yet tender when sliced properly. Sirloin or ribeye also work well.
• Tenderizing Tip: The combination of cornstarch and baking soda in the marinade helps break down the beef’s fibers, making it tender.
• Avoid Overcrowding: If cooking a large batch, stir-fry the beef in batches to ensure it sears properly instead of steaming.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 320
• Sodium: 780mg
• Fat: 18g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 28g