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Chinese Beef Onion Stir Fry

A classic takeout favorite made better at home. Tender marinated beef slices stir-fried with sweet onions in a savory, glossy brown sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Beef & Marinade
  • 1 lb flank steak or sirloin thinly sliced against grain
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 1 tbsp vegetable oil
  • 0.5 tsp baking soda optional, for tenderizing
Stir Fry
  • 2 medium yellow onions cut into wedges
  • 3 stalks green onions cut into 2-inch pieces
  • 3 cloves garlic minced
  • 1 inch ginger minced or julienned
  • 2 tbsp vegetable oil for cooking
Sauce
  • 2 tbsp soy sauce regular
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 0.25 tsp white pepper
  • 1 tsp cornstarch
  • 2 tbsp water

Equipment

  • Wok or Large Skillet
  • Chef's Knife
  • Cutting Board
  • Small Mixing Bowls

Method
 

  1. Slice beef thinly against the grain. Combine with marinade ingredients (1 tbsp soy sauce, wine, 1 tsp cornstarch, baking soda, 1 tbsp oil). Let sit for 15-20 minutes.
  2. In a small bowl, whisk together all sauce ingredients: soy sauces, oyster sauce, sugar, sesame oil, white pepper, 1 tsp cornstarch, and water.
  3. Heat wok over high heat. Add 1 tbsp oil. Sear beef in a single layer for 1-2 minutes until browned but not fully cooked through. Remove beef and set aside.
  4. Add remaining oil to the hot wok. Add onion wedges and stir-fry for 2-3 minutes until charred at edges but crisp.
  5. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
  6. Return beef to the pan. Whisk sauce and pour over ingredients.
  7. Toss everything continuously for 1-2 minutes until sauce thickens and coats the beef.
  8. Turn off heat, stir in green onion tops, and serve immediately with rice.

Notes

Freezing the beef for 20 minutes makes it easier to slice thinly.