This Beef and Onion Stir Fry is a timeless classic that delivers tender beef, sweet caramelized onions, and a savory-sweet sauce in under 30 minutes. It’s a hearty, satisfying meal perfect for busy weeknights or casual dinners. The beauty of this stir-fry lies in its simplicity and incredible depth of flavor.
Craving a delicious Beef and Onion Stir Fry? You've come to the right spot! From Savory Combo Recipes favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Beef and Onion Stir Fry
- Quick & Easy: Ready from prep to plate in under 30 minutes.
- Perfectly Balanced: Savory, sweet, and umami flavors in every bite.
- Versatile Serving: Great over rice, noodles, or in lettuce wraps.
- Dreamy Texture: Tender beef and soft, sweet onions coated in glossy sauce.
Ingredients & Tools
- 450 g beef sirloin or flank steak, thinly sliced against the grain
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp vegetable or peanut oil, divided
- 1 tbsp cornstarch
- 2 tbsp water or beef broth
- 2 spring onions, sliced (for garnish)
Tools: A large wok or a large, heavy-bottomed skillet, a set of tongs, and a small bowl for mixing the sauce.
Notes: Don’t skip the cornstarch—it gives the sauce a glossy thickness. Fresh ginger and garlic make a big difference in aroma and freshness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 15 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Slice your beef when it’s partially frozen. This is the single best trick for getting those paper-thin, restaurant-style slices. Pop the beef in the freezer for about 20-30 minutes until it’s firm but not solid. It makes slicing against the grain so much easier and results in incredibly tender meat.
- Don’t rush the onions. You might be tempted to crank the heat to get them soft quickly, but letting them cook over medium heat allows their natural sugars to caramelize slowly. This builds a sweet, deep foundation for the entire stir-fry—it’s worth the extra few minutes, I promise.
- Have everything prepped and within arm’s reach. Stir-frying is a fast process. Once you start cooking, there’s no time to mince garlic or measure soy sauce. Do all your slicing, measuring, and sauce mixing before you even turn on the stove. This “mise en place” makes the process smooth and stress-free.
- Use a high-smoke-point oil. Vegetable, canola, or peanut oil are your best bets. Olive oil will burn at the high temperatures needed for a proper sear, which can give the dish a bitter taste. A neutral oil lets the other flavors shine.
How to Make Beef and Onion Stir Fry
Step 1: Prepare the Beef. Start by placing your thinly sliced beef in a medium bowl. Sprinkle the cornstarch over it and use your hands to toss everything together, ensuring every piece is lightly coated. This step is crucial—the cornstarch will help create a delicate crust on the beef and will later help thicken the sauce. Let it sit for about 5 minutes while you prepare your other ingredients.
Step 2: Mix the Sauce. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and brown sugar until the sugar has dissolved. This is your flavor powerhouse. Give it a quick taste—you should get a hit of salty, sweet, and umami. Set this bowl right next to your stove so it’s ready to go.
Step 3: Cook the Onions. Heat 1 tablespoon of vegetable oil in your wok or large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, for about 5-6 minutes. You’re not looking for a deep brown color here, just for them to become soft, translucent, and slightly golden at the edges. This gentle cooking unlocks their sweetness. Once done, transfer them to a clean plate.
Step 4: Sear the Beef. Increase the heat to high and add the remaining tablespoon of oil to the now-empty wok. Once the oil is shimmering and very hot, add the beef in a single layer. You might need to do this in two batches to avoid overcrowding—this is key for a good sear, not steaming the meat. Let it cook undisturbed for about 60-90 seconds to get a nice brown crust, then flip and cook for another 30-60 seconds. It will finish cooking later, so don’t worry if it’s still a little pink inside.
Step 5: Create the Aromatics Base. Push the seared beef to one side of the wok. In the empty space, add the minced garlic and grated ginger. They’ll sizzle on contact—cook them for just 20-30 seconds until incredibly fragrant. Be careful not to burn them! This quick bloom in the hot oil releases all their essential oils and flavor.
Step 6: Combine and Simmer. Now, return the cooked onions to the wok. Pour your pre-mixed sauce over everything. Add the 2 tablespoons of water or broth to help create a bit more sauce and to deglaze the pan, scraping up any of those delicious browned bits from the bottom. Toss everything together to coat. Let it all simmer for 1-2 minutes. You’ll notice the sauce will bubble and thicken beautifully, clinging to the beef and onions.
Step 7: Final Touches and Serve. Take the wok off the heat. Do a final taste test—you can add a pinch more sugar if you’d like it sweeter or a splash more soy sauce for saltiness. Transfer the stir-fry to a serving platter and immediately garnish with the sliced spring onions. The residual heat will wilt them slightly, which is perfect. Serve it hot and enjoy the incredible aroma!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that savory sauce.
- Simple Sesame Cucumber Salad — A cool, crunchy, and slightly tangy salad provides a refreshing contrast to the rich, warm stir-fry.
- Stir-Fried Greens with Garlic — Bok choy or gai lan quickly tossed with garlic makes for a vibrant, healthy side that complements the main event.
Drinks
- Jasmine Green Tea — Its floral, clean notes help cleanse the palate between bites and balance the umami richness of the dish.
- Light Lager or Pilsner — A crisp, cold beer cuts through the richness beautifully and highlights the savory notes of the beef and sauce.
- Ginger Ale with a Lime Wedge — The spicy-sweet fizz is a non-alcoholic option that mirrors the ginger in the stir-fry wonderfully.
Something Sweet
- Mango Sticky Rice — The creamy, sweet coconut and fresh mango offer a tropical finish that feels light yet satisfying after the savory meal.
- Lychee Sorbet — A few scoops of this floral, icy sorbet are incredibly refreshing and provide a clean, sweet ending.
- Fortune Cookies and Orange Slices — A classic, simple combo. The bright citrus and subtle sweetness are a lovely, light way to end the meal.
Top Mistakes to Avoid
- Overcrowding the pan. If you dump all the beef in at once, the temperature plummets, and the meat will steam and release its juices instead of searing. You’ll end up with gray, tough beef and a watery sauce. I’ve messed this up before too—patience and batches are your friends.
- Using the wrong cut of beef. Lean, quick-cooking cuts like sirloin or flank are ideal. Stewing beef or chuck will remain tough and chewy no matter how quickly you cook it. The cut really dictates the final texture.
- Burning the garlic and ginger. They cook in seconds. If you let them go for too long, they’ll turn bitter and can overpower the entire dish. Add them at the very end, just to fragrance the oil.
- Skipping the cornstarch on the beef. This isn’t just for thickening; it creates a protective layer that helps seal in the beef’s juices during the high-heat sear, resulting in a much more tender bite.
Expert Tips
- Tip: For an extra-tender result, you can velvet the beef. Marinate the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of rice wine, and 1 teaspoon of baking soda for 15-20 minutes before rinsing and patting dry. Then proceed with the cornstarch coating. It creates an unbelievably silky texture.
- Tip: If you want a bit of heat, add a teaspoon of chili-garlic sauce or a pinch of red pepper flakes to the sauce mixture. It adds a lovely, subtle warmth that builds with each bite without overwhelming the other flavors.
- Tip: For a deeper, more complex sauce, replace the water with a low-sodium beef broth. It adds another layer of savory flavor that makes the dish taste like it simmered for hours, not minutes.
- Tip: Leftovers reheat beautifully, but do it gently. Reheat in a skillet over medium-low heat with a tiny splash of water to loosen the sauce. The microwave can make the beef rubbery.
FAQs
Can I make this Beef and Onion Stir Fry ahead of time?
Absolutely, you can! You can slice the beef and onions and mix the sauce a day in advance. Keep them stored separately in airtight containers in the fridge. The actual cooking is so fast that having everything prepped makes it a 10-minute meal. I wouldn’t recommend cooking it fully ahead of time, as the beef is best served fresh from the wok, but the prep work is a huge time-saver.
What’s the best substitute for oyster sauce?
If you don’t have oyster sauce or need a vegetarian option, hoisin sauce is a great substitute—it’s also sweet and savory, though a bit thicker and sweeter. You could also use an extra tablespoon of soy sauce mixed with a quarter teaspoon of sugar. The flavor profile will shift slightly, but it will still be delicious.
My sauce is too thick. How can I fix it?
No problem at all! Just add a tablespoon of water or broth at a time, stirring it in over low heat until the sauce reaches your desired consistency. The cornstarch makes it thicken quickly, so it’s easy to over-thicken. A little extra liquid brings it right back.
Can I add other vegetables to this stir-fry?
Of course! Bell peppers, sliced mushrooms, or broccoli florets would be wonderful additions. Just remember that different vegetables have different cooking times. You might need to stir-fry harder veggies like broccoli for a minute or two before adding the onions to ensure they become tender.
Why is slicing the beef against the grain so important?
Slicing against the grain means you’re cutting across the long muscle fibers in the meat. This shortens the fibers, making the beef much more tender and easier to chew. If you slice with the grain, the beef can end up stringy and tough, no matter how well you cook it. It’s a simple step with a massive impact on texture.
Beef And Onion Stir Fry
Make a quick and delicious Beef and Onion Stir Fry in under 30 minutes. Tender beef, sweet onions, and a savory sauce make the perfect weeknight meal. Get the easy recipe now!
Ingredients
For the Ingredients
-
450 g beef sirloin or flank steak (thinly sliced against the grain)
-
2 large yellow onions (thinly sliced)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
3 tbsp soy sauce (use tamari for gluten-free)
-
1 tbsp oyster sauce
-
1 tsp sesame oil
-
1 tbsp brown sugar
-
2 tbsp vegetable or peanut oil (divided)
-
1 tbsp cornstarch
-
2 tbsp water or beef broth
-
2 spring onions (sliced (for garnish))
Instructions
-
Prepare the Beef. Start by placing your thinly sliced beef in a medium bowl. Sprinkle the cornstarch over it and use your hands to toss everything together, ensuring every piece is lightly coated. This step is crucial—the cornstarch will help create a delicate crust on the beef and will later help thicken the sauce. Let it sit for about 5 minutes while you prepare your other ingredients.01
-
Mix the Sauce. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and brown sugar until the sugar has dissolved. This is your flavor powerhouse. Give it a quick taste—you should get a hit of salty, sweet, and umami. Set this bowl right next to your stove so it’s ready to go.02
-
Cook the Onions. Heat 1 tablespoon of vegetable oil in your wok or large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, for about 5-6 minutes. You’re not looking for a deep brown color here, just for them to become soft, translucent, and slightly golden at the edges. This gentle cooking unlocks their sweetness. Once done, transfer them to a clean plate.03
-
Sear the Beef. Increase the heat to high and add the remaining tablespoon of oil to the now-empty wok. Once the oil is shimmering and very hot, add the beef in a single layer. You might need to do this in two batches to avoid overcrowding—this is key for a good sear, not steaming the meat. Let it cook undisturbed for about 60-90 seconds to get a nice brown crust, then flip and cook for another 30-60 seconds. It will finish cooking later, so don’t worry if it’s still a little pink inside.04
-
Create the Aromatics Base. Push the seared beef to one side of the wok. In the empty space, add the minced garlic and grated ginger. They’ll sizzle on contact—cook them for just 20-30 seconds until incredibly fragrant. Be careful not to burn them! This quick bloom in the hot oil releases all their essential oils and flavor.05
-
Combine and Simmer. Now, return the cooked onions to the wok. Pour your pre-mixed sauce over everything. Add the 2 tablespoons of water or broth to help create a bit more sauce and to deglaze the pan, scraping up any of those delicious browned bits from the bottom. Toss everything together to coat. Let it all simmer for 1-2 minutes. You’ll notice the sauce will bubble and thicken beautifully, clinging to the beef and onions.06
-
Final Touches and Serve. Take the wok off the heat. Do a final taste test—you can add a pinch more sugar if you'd like it sweeter or a splash more soy sauce for saltiness. Transfer the stir-fry to a serving platter and immediately garnish with the sliced spring onions. The residual heat will wilt them slightly, which is perfect. Serve it hot and enjoy the incredible aroma!07
Not what you're looking for?
