Dinner

Beef and Onion Stir Fry Recipe

ByRafael Mansero April 2, 2026April 2, 2026

Introduction

Beef and Onion Stir Fry is a quick and flavorful dish that combines tender slices of marinated beef with sweet onions and a savory sauce. This easy-to-make recipe is perfect for a satisfying weeknight dinner that delivers both texture and rich taste.

Ingredients

400 grams Beef steak (Ribeye, rump, sirloin, flank, or other tender cut, about 14 oz)
1 large Onion (brown or sweet)
3-4 Spring onions (green onions, cut into 2-inch pieces)
2-3 cloves Garlic (finely chopped or minced)
2 tsp Sesame oil
1-2 tbsp Cooking oil (neutral flavor)
2 tsp Grated ginger (or ginger paste)
1 tbsp Regular soy sauce (or light soy sauce)
2 tsp Sugar
1 tbsp Cornstarch (or potato starch)
½ tsp Baking soda
¼ tsp White pepper
3 tbsp Oyster sauce
1 tsp Dark soy sauce
2 tbsp Water
1 tbsp Shao Xing Wine (Chinese cooking rice wine)

Instructions

Step 1: Slice the beef thinly against the grain. In a bowl, combine the beef with grated ginger, 1 tbsp soy sauce, 2 tsp sugar, 1 tbsp cornstarch, 1 tbsp cooking oil, baking soda, and white pepper. Mix well and marinate for at least 15 minutes, covering and refrigerating if marinating longer.
Step 2: Cut the onion into thin slices or small squares and separate the pieces. Prepare the spring onions by cutting them into 2-inch segments.
Step 3: Heat a pan over medium-high heat and add a small amount of cooking oil. Sauté the onions for about 1 minute until slightly softened, then remove and set aside.
Step 4: Add more oil to the pan and spread the marinated beef slices evenly. Let them sear undisturbed for 1-2 minutes. Flip the beef, add the garlic, and continue cooking for 2-3 minutes until the beef is no longer pink.
Step 5: In a small bowl, mix oyster sauce, dark soy sauce, 1 tbsp regular soy sauce, 2 tsp sugar, 2 tbsp water, ½ tsp cornstarch, and Shao Xing wine to make the sauce. Pour this sauce into the pan with the beef, then return the onions to the pan and add the spring onions. Stir everything together until the sauce thickens to your liking and ingredients are well combined. Serve immediately.

Tips & Variations

For extra tenderness, use ribeye or sirloin, and slice the beef very thinly against the grain.
If you don’t have Shao Xing wine, dry sherry or a splash of rice vinegar can be a suitable substitute.
Add bell peppers or snap peas for a colorful twist and more crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid overcooking the beef. The texture is best enjoyed fresh but keeping it brief in the pan helps maintain tenderness.

How to Serve

The image shows a white plate filled with stir-fried beef and vegetables. The dish has three main layers: thick slices of dark brown beef on top, mixed with wide pieces of soft light yellow and white onion strips scattered throughout. Bright green parts of scallions add fresh color, mixing with the meat and onions in the middle and bottom layers. The sauce is glossy brown, coating all the ingredients and pooling lightly at the bottom, giving the food a juicy look. The plate is placed on a woven mat with a pair of brown chopsticks in the background, all set against a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stir fry?

Yes, choose tender cuts that cook quickly, such as ribeye, sirloin, or flank steak. Avoid tougher cuts unless thinly sliced and marinated properly.

Is it necessary to marinate the beef?

Marinating helps to tenderize the meat and infuse it with flavor, but if pressed for time, you can cook it directly. The texture and taste will be best with the marinating step included.