Quick Easy Chinese Beef Onion Stir Fry Recipe
Quick and easy Chinese Beef Onion Stir Fry that combines tender flank steak with flavorful onions and scallions in a savory sauce. Perfect for a fast, delicious weeknight dinner served over rice.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Beef Marinade:
- 1 lb flank steak
- 1.5 tbsp cornstarch (or potato starch)
- 2 tsp Shaoxing wine (or rice vinegar)
- 2 tsp sesame oil
- 1/2 tsp baking soda
Stir-fry and Sauce:
- 1 medium white onion (sliced and separated into layers)
- 4 scallions (cut into 2-inch segments, whites and greens separated)
- 4 cloves garlic (minced)
- 1 tbsp vegetable oil (for stir-frying vegetables)
- 1 tbsp vegetable oil (for cooking beef)
- 1 tbsp Shaoxing wine (or rice vinegar)
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp regular soy sauce
- 1/2 tbsp dark soy sauce (or substitute regular soy sauce)
- 1 tsp cornstarch (or potato starch)
- 1/4 tsp black pepper (or white pepper)
- 4 tbsp cold water
- 1 tsp white granulated sugar (or brown sugar)
Instructions
- Slice the beef: Slice flank steak against the grain on an angle into 1/4-inch thin slices. For easier slicing, freeze the beef for 40 minutes until firm. Transfer the sliced beef to a medium bowl.
- Marinate the beef: Combine the marinade ingredients (1.5 tbsp cornstarch, 2 tsp Shaoxing wine, 2 tsp sesame oil, 1/2 tsp baking soda) with the sliced beef. Marinate at room temperature for 15-20 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, stir together the sauce ingredients: 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tbsp dark soy sauce, 1 tsp cornstarch, 1/4 tsp black pepper, 4 tbsp cold water, and 1 tsp sugar. Set aside.
- Cook onions and scallion whites: Heat 1 tbsp vegetable oil in a large skillet over low heat. Add the sliced white onions and scallion whites and stir-fry for 30 seconds. Remove from the skillet and set aside to keep them lightly cooked but crisp.
- Brown the beef: Increase the skillet heat to medium-high. Add 1 tbsp vegetable oil and spread the marinated beef in a single layer. Cook undisturbed for 2-3 minutes until browned on one side, then flip and cook for another 2-3 minutes until the beef is browned and just cooked through.
- Add the sauce: Reduce heat to medium, pour the prepared sauce into the skillet in a circular motion. Stir-fry quickly for 30-60 seconds until the sauce thickens and coats the beef evenly.
- Combine all ingredients: Return the cooked onions and scallion whites to the skillet along with the minced garlic and scallion greens. Stir-fry for another 30-60 seconds to blend all the flavors and heat through. Remove from heat immediately to preserve texture.
- Serve: Serve the beef and onion stir fry hot over plain steamed rice with your favorite vegetables for a complete meal.
Notes
- Freezing the beef slightly before slicing helps achieve thin, even slices.
- Baking soda in the marinade tenderizes the beef effectively.
- Use Shaoxing wine for authentic flavor, substitute rice vinegar if unavailable.
- Adjust sugar and soy sauce to taste for sweetness and saltiness balance.
- Serve immediately to enjoy the beef tender and vegetables crisp.
Keywords: Chinese beef stir fry, quick beef recipe, flank steak stir fry, easy dinner, Chinese onion beef
