Chinese Beef and Onion Stir Fry Recipe
A quick and flavorful dish, Chinese Beef and Onion Stir Fry is a perfect weeknight meal that brings together tender beef, caramelized onions, and a savory sauce. The combination of soy sauce, Shaoxing wine, and oyster sauce gives the beef a deep umami flavor, while the green onions and ginger add a fresh, aromatic touch. Here’s how to make this delicious stir-fry!
Ingredients:
For the Beef & Vegetables:
- 300 g sirloin steak (or rib-eye, flank steak, or blade steak)
- ½ white onion (or yellow onion)
- 4-5 slices ginger
- 3 cloves garlic, minced or sliced thinly
- 1 stalk green onion, cut into 2-inch pieces
For the Marinade:
- 1 tablespoon soy sauce
- ½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (added after marinating)
- 1 tablespoon oil (added after marinating)
For the Sauce:
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1½ tablespoons oyster sauce
- ½ tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
- 1 teaspoon dark soy sauce (for color; can substitute with regular soy sauce)
- ½ cup water
Instructions:
Step 1: Prepare the Ingredients
- Slice the Onion: Peel and slice the onion (either white or yellow) into thin strips, separating the segments. Set aside.
- Prepare the Garlic and Ginger: Peel and thinly slice the garlic cloves, or mince them. Slice the ginger into 4-5 thin pieces. Set both aside.
- Slice the Green Onion: Cut off the root of the green onion and discard it. Slice the stalk into 2-inch pieces. For the white part, slice it in half lengthwise for even cooking. Set aside.
Step 2: Marinate the Beef
- Slice the Beef: Thinly slice the beef against the grain. For easier slicing, place the beef in the freezer for about 15 minutes to firm it up slightly.
- Marinate: In a bowl, add the sliced beef, 1 tablespoon of soy sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons of water, and 1 teaspoon sesame oil. Mix well and let it marinate for about 15 minutes.
- Add Cornstarch and Oil: After marinating, add 1 teaspoon cornstarch to the beef mixture and mix well. The cornstarch will help create a velvety coating on the beef. Next, add 1 tablespoon of oil and mix it in thoroughly. Set aside.
Step 3: Prepare the Sauce
- Mix Sauce Ingredients: In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sugar, 1½ tablespoons oyster sauce, ½ tablespoon hoisin sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing cooking wine, 1 teaspoon dark soy sauce, and ½ cup water. Stir until the cornstarch dissolves, and the sauce is smooth. Set aside.
Step 4: Stir Fry
- Heat the Pan: In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat.
- Stir Fry the Beef: Once the pan is hot, add the marinated beef in a single layer. Let it sear for about 2 minutes before flipping the pieces to ensure they get a nice sear. Cook for about 3-4 minutes or until the beef is browned but still tender. Remove the beef from the pan and set it aside.
- Stir Fry the Aromatics: In the same pan, add another tablespoon of oil. Add the sliced garlic, ginger, and white parts of the green onion. Stir-fry for 1-2 minutes, or until fragrant.
- Cook the Onion: Add the onion slices to the pan and stir-fry for about 2 minutes until softened and slightly caramelized.
- Combine Beef and Sauce: Return the cooked beef to the pan with the onions. Pour the sauce over the beef and stir to coat. Continue cooking for another 2-3 minutes until the sauce thickens and everything is well coated.
Step 5: Finish and Serve
- Add Green Onion: Stir in the green onion pieces (the green parts) and cook for another minute, allowing the onions to wilt slightly.
- Serve: Serve the Chinese Beef and Onion Stir Fry with steamed rice or noodles. Enjoy!
Why You’ll Love This Recipe:
- Savory & Sweet Sauce: The combination of soy sauce, oyster sauce, and hoisin sauce provides the perfect balance of savory umami and a hint of sweetness.
- Tender Beef: Marinating the beef helps it stay tender, and the cornstarch coating gives it a silky texture.
- Quick & Easy: This stir fry comes together quickly, making it a great weeknight dinner option.
- Customizable: Feel free to adjust the level of sweetness, saltiness, or spiciness by modifying the sauce ingredients.
Q/A (Questions & Answers)
Q: What cut of beef is best for stir fry?
- A: Sirloin, rib-eye, flank steak, or blade steak all work great for stir-fry. They’re tender cuts that cook quickly and absorb the flavors well.
Q: Can I use a different type of wine instead of Shaoxing cooking wine?
- A: Yes, you can substitute Shaoxing cooking wine with dry sherry or rice wine. If you prefer a non-alcoholic version, you can use a little white grape juice mixed with a splash of vinegar.
Q: Can I make this dish spicier?
- A: Absolutely! To add heat, you can include sliced fresh chili peppers or a dash of chili flakes when stir-frying the aromatics.
Q: Can I make this recipe in advance?
- A: Yes, you can marinate the beef and prepare the sauce in advance. Keep the beef and sauce in the fridge until you’re ready to cook. Just stir-fry when you’re ready to serve!
Q: Can I substitute the cornstarch with something else?
- A: Yes, you can use arrowroot powder or potato starch as a substitute for cornstarch. These alternatives will give a similar effect in terms of thickening.
Conclusion:
This Chinese Beef and Onion Stir Fry is a perfect dish for any night of the week. The tender beef combined with aromatic garlic, ginger, and the delicious stir-fry sauce creates a rich, savory meal that’s both satisfying and easy to prepare. Whether you’re serving it to family, friends, or just treating yourself, this dish will quickly become a favorite!
Enjoy your Chinese Beef and Onion Stir Fry with a side of steamed rice or noodles! 🍚🥢