Oyster Sauce Beef & Onion Stir-Fry
Intro
Oyster Sauce Beef & Onion Stir-Fry is a beloved Cantonese-style dish featuring tender beef strips stir-fried with sweet onions in a glossy, savory sauce. The magic comes from the oyster sauce, which delivers a deep umami punch balanced by soy sauce, garlic, and the natural sweetness of caramelized onions. Quick, fragrant, and irresistibly saucy, this is the kind of dish that’s just as welcome at a weeknight dinner as it is on a restaurant table. The entire process — from slicing to plating — takes under 30 minutes once your ingredients are prepped, making it perfect for busy cooks.
Prep Time: 15 minutes (marinating)
Cooking Time: 8–10 minutes
Total Time: ~25 minutes
Ingredients (Serves 3–4)
For the Beef Marinade
1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
½ teaspoon sugar
Pinch of white pepper
For the Stir-Fry
2 medium onions, sliced into wedges
2 cloves garlic, minced
2 tablespoons oyster sauce
1 tablespoon soy sauce
¼ cup water or beef broth
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons vegetable oil
Optional garnish: sliced green onions or sesame seeds
Instructions with Timing
Marinate the Beef (15 minutes)
In a bowl, combine beef slices with soy sauce, oyster sauce, cornstarch, sesame oil, sugar, and white pepper.
Mix well, cover, and let marinate for 15 minutes at room temperature.
Prepare Ingredients (5 minutes)
While beef marinates, slice onions and mince garlic.
Prepare the cornstarch slurry and keep all sauces measured out for quick cooking.
Sear the Beef (2–3 minutes)
Heat a wok or large skillet over high heat until very hot.
Add 1 tablespoon oil, swirl to coat, then add beef in a single layer.
Sear without stirring for 30 seconds to get a nice crust, then stir-fry for another 1–2 minutes until about 80% cooked.
Remove beef and set aside.
Cook the Onions & Garlic (2–3 minutes)
Add remaining 1 tablespoon oil to the wok.
Add onions and stir-fry for 2 minutes until slightly softened.
Add garlic and stir-fry for another 30 seconds until fragrant.
Combine & Sauce (2–3 minutes)
Return beef to the wok with the onions.
Add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, and ¼ cup water or broth.
Toss to coat and bring to a simmer.
Stir in the cornstarch slurry and cook for 1 minute until sauce thickens and turns glossy.
Finish & Serve (1 minute)
Taste and adjust seasoning if needed.
Transfer to a serving plate and garnish with sliced green onions or sesame seeds if desired.
Tips for Success
Use a very hot wok to get that authentic “wok hei” smoky aroma.
Slice beef thinly across the grain for maximum tenderness.
Don’t overcook beef — it should finish cooking in the final sauce step.
You can add bell peppers or snow peas for extra color and crunch.
Serving Suggestion
Best served immediately with steamed jasmine rice or egg noodles so the glossy sauce can soak in.