Name: Beef Onion Stir-fry Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 225 g beef, cut into thin slices (about 1/4-inch thick); 1 tablespoon shaoxing wine (can be omitted or substituted with dry white cooking wine); 1 tablespoon cornstarch; 1/8 tsp baking soda; 2 tablespoons water; 1 tablespoon soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon shaoxing wine; 1 teaspoon granulated sugar; 1/4 teaspoon ground black pepper; 2 tablespoons neutral oil; 1 medium onion, julienned; 3 scallions cut into 4-inch pieces, whites and greens separated; 1 teaspoon sesame oil

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This Beef Onion Stir-Fry nails that restaurant-quality flavor in just 30 minutes! With a few simple tricks, you’ll achieve that tender, savory, and glossy beef every single time.

Table of Contents

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Beef: Go for flank, sirloin, or rib eye cuts for best flavor and tender texture!

Oyster sauce, dark soy sauce, soy sauce, shaoxing wine, black pepper, granulated sugar: These will make up the stir fry sauce that’s savory and lightly sweet. Dark soy sauce gives the dish a deep, caramel color, but can be substituted with standard soy sauce. Shaoxing wine may be omitted or replaced with any dry white cooking wine (like sake). Granulated sugar can be replaced with brown sugar or honey.

Onion, scallions: We stir-fry these briefly just until they’re softened and their natural sweetness comes out.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Marinate the beef for 15 minutes. Meanwhile, prepare the sauce by mixing all the ingredients together.

Stir-fry the onions and white parts of the scallions briefly, then set aside.

Fry the beef until browned. Add in the stir-fried onions and scallions, prepared sauce, green parts of the scallions, and sesame oil. Stir-fry for one more minute and serve!

Cooking Tips

Slice the beef thinly and against the grain: This shortens the muscle fibers, making the beef extra tender.

Adjust the sauce to taste: Be sure to taste your sauce! You can always add more soy sauce, black pepper, or sugar if needed before cooking.

Have everything prepared: This recipe goes fast! Be sure to get all your ingredients prepared and ready to go so your stir-fry runs smoothly.

Don’t overcook the onions: We don’t want the onions too soft because they lend the dish a good balance of both sweetness and crunch.

FAQs (Frequently Asked Questions)

Can I meal prep or store leftovers?

Yes, store the cooled stir-fry in an airtight container for up to 5 days. Reheat in a pan over medium heat with a splash of water to loosen it up or simply use the microwave until warm.

What cut of beef is best for stir-fry?

Flank steak, sirloin, or thinly sliced ribeye work best because they stay tender when cooked quickly over high heat. You can also use inside round or beef shoulder for budget-friendly cuts.

How do I make the beef tender?

Use a quick marinade with cooking wine, cornstarch, and baking soda. This technique, called velveting, locks in moisture and creates that glossy, restaurant-style texture and mouthfeel. Slicing the beef thinly against the grain also helps with a more tender chew.

Why did my stir-fry turn watery?

Either your pan wasn’t hot enough or the sauce needs more time to reduce! Medium-high heat is optimal to ensure your ingredients fry, rather than steam. You may also need to cook down the sauce a little longer until it boils down to a thicker consistency.