Beef Onion Stir Fry
Equipment
Ingredients
Beef & Vegetables:
- 8 oz beef, flank steak, sirloin, or any cut, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp cornstarch
- 1/2 large onion, cut into wedges
- 2 scallions, white and green parts separated
- 1 tbsp neutral oil, for stir-frying
Sauce:
- 1 tbsp dark soy sauce, see note 1
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp water
Instructions
- Thinly slice your beef and marinate it with soy sauce, shaoxing wine, and cornstarch. Let it sit for 15 minutes. Meanwhile, prep your onion wedges and scallions.
- Mix all sauce ingredients in a bowl and set aside.
- Heat a pan over high heat with neutral oil. Stir-fry the beef for about 4 minutes until browned. Remove and set aside.
- Stir-fry onion wedges and scallion whites for 2 minutes. Add beef back along with sauce and scallion greens. Cook 1–2 minutes more until glossy and coated. Serve over rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Is This Beef Onion Stir Fry So Good?
I think my Beef Onion Stir Fry is the best because it’s fast, reliable, and seriously packed with flavor. I always have onions and a few slices of beef in the fridge, and this recipe turns them into something crave-worthy in under 20 minutes. It’s the kind of stir-fry that gives you takeout-style satisfaction but with way more control over flavor and freshness. Whether I’m meal prepping or just need a quick dinner, this one always hits the spot. It’s my go-to when I want something hearty, protein-packed, and fast—without sacrificing taste or breaking the bank.
What Makes The Sauce So Addictive?
It’s a glossy, umami-forward blend of soy sauces, oyster sauce, sesame oil, and sugar that clings to every bite of beef. The onions caramelize slightly as they cook, releasing just enough sweetness to balance the savory notes. Add in the scallions at the end for a burst of freshness, and you’ve got the perfect stir-fry to spoon over a hot bowl of rice. The flavors hit every note: salty, sweet, nutty, and aromatic. Once you try this sauce, you’ll want to put it on everything.
What You’ll Need To Make A Beef Onion Stir Fry
Beef & Vegetables
- 8 oz beef (flank steak, sirloin, or any cut), thinly sliced
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp cornstarch
- 1/2 large onion, cut into wedges
- 2 scallions, white and green parts separated
- 1 tbsp neutral oil (for stir-frying)
Sauce:
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp water
How To Make A Beef Onion Stir Fry
Thinly slice your beef and marinate it with soy sauce, shaoxing wine, and cornstarch. While that’s resting for 15 minutes, prep your onions and scallions by cutting the onion into wedges and separating the green and white parts of the scallions.
In a bowl, combine your sauce ingredients: dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and water. Set that aside so it’s ready to go when the pan gets hot.
Heat a pan over high heat with neutral oil. Stir-fry the marinated beef for about 4 minutes, or until it’s just cooked and starting to brown. Remove the beef from the pan and set it aside.
Toss your onion wedges and scallion whites into the same pan. Cook for about 2 minutes until they begin to soften.
Return the beef to the pan along with your premixed sauce and scallion greens. Stir-fry for another 1–2 minutes until the sauce thickens and everything is well-coated.
Plate it up over rice and serve hot.
Tips and Variations
Want a spicier version? Add a spoonful of chili oil or a few fresh sliced chilies when you stir-fry the onions.
Make it saucier by adding an extra tablespoon of water and oyster sauce, which allows the stir fry to drip all over a bowl of rice if you choose to eat it that way.
If you don’t have shaoxing wine, substitute with dry sherry or skip it altogether.
To stretch it further, toss in some veggies like bell peppers, mushrooms, or bok choy during the onion stage.
This recipe works great with hot pot–style pre-sliced beef too, so use what you have!
Frequently Asked Questions
Can I use frozen beef?
Yes, just let it thaw slightly so you can slice it thinly. Partially frozen beef is actually easier to cut into thin strips.
What kind of onion works best?
Yellow or sweet onions are ideal since they caramelize nicely and bring out the dish’s natural sweetness.
How should I store leftovers?
Store any leftovers in an airtight container. They’ll keep for up to 3 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
Can I double the recipe?
Yes, just be sure not to overcrowd the pan when stir-frying the beef. Do it in batches to keep the sear.
Is this dish good for meal prep?
Absolutely. It reheats well, and the sauce stays flavorful even after a couple of days in the fridge.
Try These Bext
Try my Pad Kra Pao if you want even more stir fries that are reliable and quick to make.
Make my Spicy Peanut Butter Noodles for a delicious 10-minute meal.
Or check out Vietnamese Lemongrass Chicken for an easy weeknight winner.
