Chinese Beef and Onion Stir-Fry

French

This Chinese beef and onion stir-fry is a perfect weeknight dish, quick, flavorful, and made with simple ingredients you likely already have at home.

Tender slices of beef are cooked with caramelized onions and a rich, savory sauce that tastes just like your favorite Chinese takeout, but healthier and faster.

Authentic Chinese Beef and Onion Stir-Fry: Easy, Flavorful Weeknight Recipe

Beef and onion stir-fry is one of those comforting, fuss-free Chinese dishes that always feels right on a busy day.

What I love most about this recipe is its simplicity: a handful of tender beef slices, melting onions, and a fragrant marinade that transforms everything with very little effort.

Now that our butcher finally carries halal beef, it has become a regular favorite at home.

The key to a great stir-fry is the preparation.

Letting the beef rest in a mixture of cornstarch, soy sauce, vinegar, and sesame oil works wonders, making the meat incredibly soft and full of flavor. Once marinated, the cooking goes incredibly fast.

A hot wok, a quick sear, a handful of onions, and a generous spoonful of sauce are all you need to bring it together.

The result is a warm, aromatic dish that tastes far more elaborate than it is.

Enjoy it with rice or noodles for a satisfying, well-rounded meal.

Key Ingredients for a Perfect Chinese Beef and Onion Stir-Fry

• 500 g (1.1 lb) tender beef (sirloin or filet): Tender cuts ensure quick cooking and a melt-in-your-mouth texture, ideal for Chinese-style stir-fries.
• 2 garlic cloves: They bring a bold, aromatic base that’s essential for authentic Asian flavor.
• 4 medium onions: When sautéed, they become sweet and lightly caramelized, perfectly balancing the savory sauce.
• 1 ½ tablespoons cornstarch: Helps tenderize the beef and thickens the sauce, giving it a glossy, silky finish.
• 2 tablespoons balsamic vinegar: Adds gentle acidity and a hint of sweetness that enhances the overall depth of the dish.
• 2 tablespoons sesame oil: Provides the toasted, nutty aroma characteristic of many Asian recipes.
• 4 tablespoons soy sauce: Brings saltiness, umami, and that rich brown color typical of Chinese stir-fries.
• 1 teaspoon ground ginger: Adds warmth and a subtle spicy note that lifts the entire dish.
• 3 tablespoons cooking oil: Used for quickly searing the beef and sautéing the onions over high heat.
• Salt and pepper: For adjusting the final seasoning to your taste.

Step-by-Step Instructions for a Perfect Chinese Beef and Onion Stir-Fry

• Thinly slice the beef:
  Cut the meat into very thin strips using a sharp knife. The thinner the slices, the faster they cook and the more tender they remain.
• Prepare the marinade:
  In a large bowl, dissolve the cornstarch in a little cold water to avoid lumps. Then stir in the vinegar, soy sauce, sesame oil, and ginger.
• Marinate the beef:
  Add the beef strips to the bowl, mix well, and let them rest for at least 2 hours, overnight if possible for an even softer, more flavorful result.
• Sear the beef:
  Heat the oil in a very hot wok. Stir-fry the beef for a few minutes until lightly browned. Remove it from the wok with its cooking juices and set aside.
• Cook the onions:
  Slice the onions and sauté them in the same wok without cleaning it, so they absorb the remaining flavors. Add a little oil if needed and cook until soft and lightly caramelized.
• Add the garlic:
  Stir in the degermed, crushed garlic and cook briefly to release its aroma.
• Finish the dish:
  Return the beef and its sauce to the wok. Toss everything together and let it simmer for a few minutes so the flavors meld.
• Serve hot:
  Enjoy immediately with steamed rice or noodles.

How to Get Truly Tender, Melt-in-the-Mouth Beef

– Choose the right cut: 

• Sirloin or tenderloin work best, they cook quickly and stay beautifully soft.
• Ribeye (basse côte) is another great option; its light marbling adds flavor and keeps the meat juicy in a stir-fry.

– Use a proper marinade:

• Tender beef starts with a well-seasoned rest time.
• Cornstarch, soy sauce, and vinegar help soften the slices and allow them to absorb all the flavors.

– Sear the meat over high heat:

• A quick, intense sear forms a thin crust that locks in the juices.
• Slow cooking over medium heat dries the beef out and makes it tough.

– Adjust the sauces to your taste:

• I usually stick to balsamic vinegar and soy sauce, but you can boost the flavor by adding oyster sauce or hoisin sauce.

Comment déguster le boeuf sauté ?

J’aime généralement présenter ce délicieux plat de boeuf à l’oignon avec du riz blanc.

Ce dernier est une des recettes les plus faciles pour l’accompagnement de viande sautée comme ça.

Mon mari, quant à lui, aime déguster sa part avec du pain baguette et des rondelles de piment fort, pour relever le goût du plat de boeuf aux oignons.

Il est vrai que c’est très délicieux de déguster cette viande savoureuse et fondante avec un morceau de pain bien croustillant.

Delicious Variations to Customize Your Beef and Onion Stir-Fry

– Add crunchy vegetables: Toss in sliced bell peppers, julienned carrots, mushrooms, or broccoli for extra color and balance.

– Make it spicy: Stir in a little chili paste, sambal oelek, or red pepper flakes for a bold, fiery kick.

– Richer, deeper sauce: Add oyster sauce or hoisin sauce for a slightly sweet, more intense flavor.

– Try it with noodles: Swap the rice for udon or wheat noodles and stir-fry them directly in the wok with the sauce.

– Caramelized beef: Add a spoonful of brown sugar or honey to create a lightly sweet finish and a glossy coating.

How to Store and Reheat Beef and Onion Stir-Fry

– In the refrigerator (2–3 days): Store the dish in an airtight container. The beef stays tender and the onions keep their softness.

– In the freezer (up to 2 months): Freeze in portions in freezer-safe containers. Thaw in the fridge to preserve the texture.

– Reheating on the stovetop: Warm over low heat with a splash of water or broth to loosen the sauce and keep the meat moist.

– Reheating in the microwave: Heat briefly, covered, to prevent the beef from drying out.

 Other dishes to try

• Homemade Mac and Cheese
• Creamy Thai Red Curry Chicken
• Butter Bean Stew