Beef Onion Stir Fry

Featured in 30-Minute Dinners.

This quick beef stir fry puts the spotlight on soft, marinated beef and caramelized onions. They come together beautifully in a flavorful sauce inspired by Asian cooking. A special marinade keeps the beef tender while the onions cook down to a golden, sweet finish. With every bite, you'll taste the perfect harmony of meat, onions, and the sauce that pulls it all together. It's fast to prepare but full of deep, restaurant-like flavors.
punchofyummy
Updated on Mon, 17 Mar 2025 18:04:46 GMT
A bowl filled with juicy beef strips, golden onions, topped with green onions, sesame seeds, and nuts for garnish. Pin it
A bowl filled with juicy beef strips, golden onions, topped with green onions, sesame seeds, and nuts for garnish. | pinchofyummy.com

Our family's trusty Beef and Onion Stir Fry has gotten us through many hectic evenings. You'll get why it's always in our meal lineup once you bite into those juicy beef strips mixed with sweet, browned onions swimming in that deep, tasty sauce.

Easy Wonder

What makes it work? That spot-on mix of tastes. The beef turns super soft from a fast soak while the sauce wraps everything up nicely. And guess what? It's ready faster than you could get food delivered.

Grab These Ingredients

  • Flank Steak: A pound cut thinly across the grain.
  • White Onion: A medium one sliced into even strips.
  • Scallions: Four stems chopped into bits, green parts away from white.
  • Garlic: Four cloves chopped tiny.
  • Oil: A tablespoon with more on standby.
  • For the Marinade: Oil, soy sauce, sesame oil, cornstarch, baking soda, and Shaoxing wine.
  • For Your Sauce: Water, sugar, black pepper, cornstarch, dark soy sauce, oyster sauce, and Shaoxing wine.

Cooking Steps

Prep Your Meat
Blend marinade items, toss with beef slices, and let sit for 15 minutes.
Whip Up Your Sauce
Mix all sauce stuff in a bowl till it's smooth and put it aside.
Sear The Beef
Use a very hot pan, spread meat flat, cook quickly on both sides, then take it out.
Create Flavor Base
Cook the onions with white scallion parts and garlic till they're fragrant.
Final Touch
Put beef back in, add your sauce, mix till it's shiny, and toss in green scallion bits last.
Dig In
Enjoy it steaming hot with rice or noodles underneath.

Tips For Success

Cut beef opposite the grain for softness. Got thick sauce? Thin it with water drops. Want some kick? Throw in red pepper flakes. The rice really soaks up that yummy sauce.

A close-up of a bowl filled with sautéed beef slices, onions, and green onions, garnished with sesame seeds. Pin it
A close-up of a bowl filled with sautéed beef slices, onions, and green onions, garnished with sesame seeds. | pinchofyummy.com

Ways To Serve

We usually go for jasmine rice but noodles work too. Cutting down on carbs? Try cauliflower rice instead. Some cooked bok choy makes a nice veggie side.

Storage Tips

You can keep extras in your fridge for up to three days. Heat it back up in a skillet with a tiny bit of water. Don't try freezing it though – the sauce gets funky after thawing.

Mix It Around

I often throw in some mushrooms or bell peppers. It's just as good with shrimp or chicken too. If you want it hot, mix in some chili sauce while you're cooking.

Common Questions

Can't get flank steak? Sirloin cuts work just fine. No Shaoxing around? Just use rice vinegar. Going gluten-free? Swap for tamari instead. Don't worry if you don't have a wok – a normal frying pan works great.

Total Comfort Food

This stir fry always gets happy faces at our table. It's fast enough for crazy weeknights but fancy enough for guests. Make it once and you'll see why I always count on it.

A bowl of stir-fried beef with onions and green onions, garnished with sesame seeds. Pin it
A bowl of stir-fried beef with onions and green onions, garnished with sesame seeds. | pinchofyummy.com

Frequently Asked Questions

→ What’s the best beef cut to use?

Flank steak or skirt steak work great. Be sure to cut it against the grain to keep it tender.

→ What pairs well with this dish?

Enjoy it over jasmine rice, slippery noodles, or even some cauliflower rice. Want more veggies? Serve with sautéed greens on the side.

→ Can I skip the Shaoxing wine?

Sure thing! Rice vinegar is a solid swap. The taste will shift slightly, but it’ll still be really good.

→ Why put baking soda in the marinade?

It tenderizes the beef, keeping every bite soft and moist, even after a quick cook.

→ How do I stop the beef from getting tough?

Give the marinade enough time to work, slice the beef properly, and cook it quickly at high heat to avoid overcooking.

Conclusion

A savory, speedy stir fry combining golden onions and tender beef in a bold Asian sauce. A go-to dish for nights when time is tight but flavor can’t be sacrificed.

Beef Onion Stir Fry

A speedy stir fry featuring juicy beef mixed with sweet caramelized onions, all covered in a bold, savory sauce. Fast and simple, under 30 minutes to make.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Amelia

Category: 30-Minute Dinners

Difficulty: Intermediate

Cuisine: Chinese

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Dairy-Free

Ingredients

01 1 pound of thinly sliced flank steak.
02 1 medium white onion, cut into slices.
03 4 scallions, chopped into 2-inch sections.
04 4 garlic cloves, chopped finely.
05 2 tablespoons vegetable oil, split.
06 1 tablespoon soy sauce.
07 2.5 tablespoons cornstarch, used in parts.
08 3 tablespoons Shaoxing wine, divided.
09 2 teaspoons sesame oil.
10 1/2 teaspoon baking soda.
11 1 tablespoon oyster sauce.
12 1/2 tablespoon dark soy sauce.
13 1/4 teaspoon black pepper.
14 4 tablespoons water.
15 1 teaspoon sugar.

Instructions

Step 01

Combine baking soda, soy sauce, wine, sesame oil, a little cornstarch, and oil in a bowl. Toss in the beef and let it sit for around 10-15 minutes.

Step 02

In a bowl, stir together sugar, water, dark soy, oyster sauce, wine, black pepper, and some cornstarch. Set it next to your stove.

Step 03

In a large pan over medium-high heat, heat the oil. Cook the beef for about 1-2 minutes per side until browned. Take it out of the pan.

Step 04

Use the same pan to stir-fry onion slices, garlic, and the white parts of scallions. After about 2 minutes, when the onion softens, it's ready.

Step 05

Put the beef back in the pan with the sauce. Stir and cook for 1-2 minutes as it thickens. At the very end, toss in the scallion greens.

Notes

  1. Slice beef against the grain to make it tender.
  2. If needed, replace Shaoxing wine with rice vinegar.
  3. To thin the sauce, stir in more water.

Tools You'll Need

  • Wok or large skillet.
  • Bowls for mixing.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 346
  • Total Fat: 19 g
  • Total Carbohydrate: 10 g
  • Protein: 33 g