Description
This Beef and Onion Stir Fry is a quick and flavorful dish featuring tender beef slices marinated in a savory ginger-soy mixture, stir-fried with sweet onions and spring onions in a rich oyster sauce. Perfect for a weeknight dinner, it combines tender steak cuts with aromatic garlic, ginger, and a balanced blend of soy and oyster sauces to deliver a satisfying meal that’s both easy to prepare and full of umami flavor.
Ingredients
Scale
Beef and Marinade
- 400 grams Beef steak (ribeye, rump, sirloin, flank, or tender steak cut – about 14 oz)
- 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)
- 1 tbsp Cooking oil (neutral flavor)
- ½ tsp Baking soda
- ¼ tsp White pepper
Vegetables
- 1 Onion (large brown or sweet onion)
- 3–4 Spring onions (green onions, cut into 2-inch pieces)
- 2–3 cloves Garlic (finely chopped/minced)
Sauce
- 3 tbsp Oyster sauce
- 1 tbsp Regular soy sauce (or light soy sauce)
- 1 tsp Dark soy sauce
- 2 tsp Sugar
- 2 tbsp Water
- ½ tsp Cornstarch
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
Cooking Oils
- 2 tsp Sesame oil
- 1–2 tbsp Cooking oil (neutral flavor oil for cooking)
- 1 tbsp Cooking oil (or sesame oil for stir-frying beef)
Instructions
- Marinate the Beef: Slice the beef thinly against the grain to ensure tenderness. In a bowl, combine the beef slices with grated ginger, 1 tbsp soy sauce, 2 tsp sugar, 1 tbsp cornstarch, 1 tbsp cooking oil, baking soda, and white pepper. Mix thoroughly to coat the beef evenly. Cover and let it marinate for at least 15 minutes, optionally refrigerating for a longer marination to enhance flavor and tenderness.
- Prepare the Vegetables: Peel and slice the onion thinly into slices or small squares, separating them to ensure even cooking. Cut the spring onions into 2-inch pieces. Finely chop or mince the garlic cloves. Set all aside for easy access during cooking.
- Sauté the Onions: Heat a pan or wok over medium-high heat and add a small amount of oil. Add the sliced onions and quickly sauté for about 1 minute until slightly softened. Remove the onions from the pan and set aside on a plate to prevent overcooking.
- Cook the Beef: In the same pan, add more cooking oil or sesame oil and spread the marinated beef slices evenly. Let them sear undisturbed for 1-2 minutes to develop a light brown crust. Flip the beef slices, add the minced garlic, and cook for another 2-3 minutes until the beef is fully cooked and no longer pink inside.
- Add Sauce and Combine: Pour in the prepared sauce mixture (oyster sauce, regular soy sauce, dark soy sauce, sugar, water, cornstarch slurry, and Shao Xing wine) into the pan. Return the sautéed onions to the pan along with the spring onions. Stir everything together, combining the beef and vegetables with the sauce. Cook until the sauce has thickened to your desired consistency. Remove from heat and serve hot.
Notes
- Cutting beef thinly against the grain is crucial for tenderness.
- Marinating the beef for longer than 15 minutes (up to several hours) in the fridge can enhance flavor and texture.
- Use neutral-flavored cooking oil for stir-frying to avoid overpowering the dish.
- If Shao Xing wine is unavailable, dry sherry can be used as a substitute.
- The sauce thickens quickly once the cornstarch slurry is added, so keep stirring to avoid clumping.
- This dish pairs well with steamed rice or noodles for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: beef stir fry, beef and onion stir fry, Chinese beef recipe, quick stir fry, easy weeknight dinner, oyster sauce beef, ginger soy beef
