Chinese Beef and Onion Stir Fry!

🥢 Chinese Beef and Onion Stir Fry

A classic, quick Cantonese-style dish featuring tender sliced beef and sweet caramelized onions in a savory soy-based sauce. Perfect with steamed rice.

🛒 Ingredients (Serves 2–3)

For the beef marinade:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce (for color)

• 1 tsp cornstarch

• 1 tsp Shaoxing wine (optional)

• 1 tsp sesame oil

• 1/2 tsp sugar

• Pinch of white pepper

For the stir fry:

• 1 large yellow onion, sliced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp oil (vegetable or peanut oil)

For the sauce:

• 2 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1–2 tbsp water or beef stock

• 1/2 tsp sugar

• Dash black pepper

🔪 Instructions

1. Marinate the beef
   Combine sliced beef with all marinade ingredients. Let sit for 15–20 minutes while prepping vegetables.

2. Prepare the sauce
   Mix oyster sauce, soy sauce, water/stock, sugar, and pepper in a small bowl.

3. Sear the beef
   Heat 1 tbsp oil in a wok or large skillet over high heat.
   Spread beef in a single layer and sear 1–2 minutes without stirring.
   Flip and cook another 30–60 seconds until just browned. Remove and set aside.

4. Cook aromatics & onions
   Add remaining oil. Stir-fry garlic and ginger for about 10 seconds.
   Add onions and cook 2–3 minutes until slightly softened but still crisp.

5. Combine & finish
   Return beef to the pan. Pour in sauce and toss quickly over high heat for 1–2 minutes until sauce thickens and coats everything.

6. Serve immediately
   Best enjoyed hot with steamed jasmine rice.

💡 Tips for Tender Beef

• Slice very thinly against the grain.

• Slightly freeze the beef for 20–30 minutes before slicing for cleaner cuts.

• Don’t overcrowd the pan — cook in batches if needed.

• High heat is key for proper searing.