There’s something irresistible about the combination of tender beef slices with caramelized onions in a rich, savory sauce. This Beef and Onion Stir-Fry recipe delivers restaurant-quality results in the comfort of your own kitchen. The secret lies in the perfect tenderizing technique and balanced flavors that create that authentic stir-fry taste you crave. Ready in under 30 minutes, this dish is perfect for busy weeknights when you want something delicious without the wait.
Ingredients
For the Beef Marinade:
- 480g (16.9 oz) beef (flank steak or sirloin), thinly sliced against the grain
- 2 tsp soy sauce
- 2¼ tsp dark soy sauce
- ¾ tsp oyster sauce
- ¾ tsp sugar
- 1½ tsp baking soda
- 4½ tsp cornstarch
- 3 tsp vegetable oil
- 1½ tsp sesame oil
For the Stir-Fry:
- 3 tbsp vegetable oil for cooking
- 190g (6.7 oz) onion, sliced
- 4 stalks green onion, cut into 2-inch pieces
- 4 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp sugar
- 2-3 green bell peppers, sliced (as shown in image)
For the Sauce:
- 3 tsp dark soy sauce
- 1½ tsp oyster sauce
- 1½ tbsp Chinese cooking wine (Shaoxing wine)
- ⅓ cup water
- Black pepper to taste
Step-by-Step Instructions
Step 1: Prepare and Marinate the Beef
- Slice the beef thinly against the grain (freezing the beef for 20-30 minutes beforehand makes this easier).
- In a medium bowl, combine sliced beef with soy sauce, dark soy sauce, oyster sauce, sugar, baking soda, and cornstarch.
- Add vegetable oil and sesame oil to the mixture and massage thoroughly with your hands to ensure even coating.
- Allow the beef to marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
Step 2: Prepare the Vegetables
- Slice the onion into thin wedges.
- Cut the green onions into 2-inch segments.
- Mince the garlic cloves.
- Slice the green bell peppers into strips.
Step 3: Make the Sauce
- In a small bowl, combine dark soy sauce, oyster sauce, cooking wine, water, and black pepper. Mix well and set aside.
Step 4: Cook the Stir-Fry
- Heat a wok or large skillet over high heat until smoking.
- Add 2 tablespoons of vegetable oil and swirl to coat the surface.
- Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding).
- Let the beef sear without stirring for 30 seconds, then stir-fry for 1-2 minutes until the beef is about 80% cooked. Remove and set aside.
- In the same wok, add the remaining 1 tablespoon of oil.
- Add the minced garlic and stir-fry for 10 seconds until fragrant.
- Add the sliced onions and sprinkle with ¼ tsp salt and ¼ tsp sugar. Stir-fry for 1-2 minutes until the onions start to soften.
- Add the green bell peppers and stir-fry for another minute.
- Return the beef to the wok, then add the prepared sauce.
- Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the ingredients.
- Add the green onions during the last 30 seconds of cooking.
- Taste and adjust seasoning if necessary.
Step 5: Serve
- Transfer to a serving plate and serve immediately with steamed rice.
- Garnish with additional sliced green onions if desired.
Nutritional Information
Per serving (makes 4 servings):
- Calories: 385
- Protein: 32g
- Carbohydrates: 11g
- Fat: 23g
- Fiber: 2g
- Sugar: 4g
- Sodium: 890mg
Timing:
- Prep Time: 15 minutes
- Marinating Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
Tips for Perfect Beef and Onion Stir-Fry
- The Velveting Technique: The combination of cornstarch, baking soda, and oil in the marinade is the secret to restaurant-style tender beef. This Chinese technique called “velveting” creates an incredibly soft texture.
- High Heat is Crucial: Always stir-fry on high heat to achieve that perfect wok hei (breath of the wok) flavor.
- Don’t Overcrowd the Pan: Cook the beef in batches if needed to ensure it sears properly rather than steams.
- Prep Everything Before You Start: This dish comes together quickly, so have all ingredients prepped and ready before turning on the heat.
- Slice Against the Grain: Always cut beef perpendicular to the muscle fibers for maximum tenderness.
- Control Your Heat: If the wok starts smoking too much, simply lift it off the heat briefly to regulate the temperature.
Variations and Substitutions
- Protein Options: Substitute beef with chicken, pork, or tofu for a different twist. For chicken or pork, reduce the marinating time to 10 minutes.
- Vegetable Variations: Add broccoli, mushrooms, snow peas, or carrots for extra color and nutrition. Just adjust cooking times accordingly (harder vegetables should be added earlier).
- Sauce Alternatives: Replace the cooking wine with beef broth or apple juice if you prefer to avoid alcohol. The flavor will be slightly different but still delicious.
- Spice Level: Add 1-2 teaspoons of chili oil or 1 teaspoon of crushed red pepper flakes for a spicy version.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
- Lower Sodium Version: Reduce the soy sauce and oyster sauce by half and add a teaspoon of beef bouillon for flavor.
- Noodle Variation: Serve over cooked rice noodles or lo mein noodles instead of rice for a complete one-dish meal.
Common FAQs
Q: Why is my beef chewy instead of tender?
A: This could be due to several factors: not slicing against the grain, overcooking, or skipping the velveting process. The baking soda in the marinade is crucial for tenderizing the meat.
Q: Can I prepare any parts of this dish ahead of time?
A: Yes! You can slice the beef and vegetables, and prepare the sauce up to a day in advance. Store everything separately in the refrigerator. The beef can even be marinated overnight for maximum flavor.
Q: What’s the best cut of beef for stir-frying?
A: Flank steak, sirloin, or skirt steak work best as they have good flavor and become tender when properly prepared. Avoid cuts with too much connective tissue.
Q: How can I thicken the sauce if it’s too runny?
A: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add to the stir-fry while stirring. Let it simmer for 30 seconds to thicken.
Q: Is there a substitute for oyster sauce?
A: If you can’t find oyster sauce or need a vegetarian option, use hoisin sauce or a mixture of 1 part soy sauce and 1 part brown sugar as a substitute.
This Beef and Onion Stir-Fry recipe is a game-changer for home cooks looking to recreate authentic Asian flavors. The combination of perfectly tenderized beef, caramelized onions, and vibrant bell peppers creates a dish that’s both visually impressive and incredibly delicious. Master this recipe, and you’ll have a reliable go-to meal that’s sure to impress family and friends alike. Serve with steamed rice for a complete meal that rivals your favorite takeout!
