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Chinese Beef and Onion Stir Fry: A Flavorful Recipe That Delights!

Chinese Beef and Onion Stir Fry

This Chinese Beef and Onion Stir Fry is a fast and deeply satisfying weeknight meal. The dish combines tender, marinated flank steak with sweet, softened onions in a savory sauce that clings perfectly to rice. It focuses on simple techniques to draw maximum flavor from a few pantry staples, delivering a restaurant-quality result from your own kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb flank steak, sliced thin against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, sliced
  • 1 bell pepper, sliced (any color)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Chopped green onions, for garnish

Equipment

  • Wok or large skillet
  • medium bowl
  • Small bowl

Method
 

Instructions
  1. Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak, soy sauce, and cornstarch. Toss everything together until the beef is evenly coated. Set it aside to marinate for at least 15 minutes.
  2. Mix the Sauce: While the beef marinates, whisk together the beef broth and oyster sauce in a small bowl. Keep it nearby, as you’ll need it quickly.
  3. Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers. Add half of the marinated beef in a single layer. Cook for 1-2 minutes per side until nicely browned but still slightly pink inside. Remove the beef from the skillet and set it aside on a plate. Repeat with the remaining beef.
  4. Sauté Vegetables and Aromatics: Add the remaining 1 tablespoon of oil to the skillet. Add the sliced onion and bell pepper and stir-fry for 3-4 minutes until they begin to soften but are still crisp. Add the minced garlic and ginger and cook for another minute until fragrant.
  5. Combine and Finish: Return the seared beef to the skillet with the vegetables. Pour the prepared sauce over everything. Stir to combine and cook for 1-2 minutes, until the sauce has thickened slightly and coats the beef and vegetables.
  6. Serve: Remove from the heat and drizzle with sesame oil. Season with a pinch of salt and pepper if needed. Garnish generously with chopped green onions and serve immediately.

Notes

For extra tender beef, slice it thinly against the grain; freezing the steak for 20-30 minutes can make this easier. Use high heat and cook the beef in batches to get a proper sear and avoid steaming the meat. If the sauce is too watery, thicken it with a slurry made from 1 teaspoon of cornstarch and 2 teaspoons of cold water.