If you’re on the lookout for a dish that’s bursting with flavor and comes together in a flash, this Beef Onion Stir-fry Recipe is your new go-to. Tender strips of flank steak marry perfectly with sweet, sizzling onions, all coated in a savory, slightly tangy sauce that feels both comforting and exciting. It’s a home-cooked classic with enough punch to impress any dinner guest, yet simple enough to whip up after a busy day. Trust me, once you try this recipe, it’ll easily become a staple in your cooking rotation.
Ingredients You’ll Need
The secret to a memorable stir-fry lies in fresh, quality ingredients that balance each other out beautifully. Each component plays a vital role in building texture, enriching flavor, or adding that glossy finish that makes this dish irresistible.
- 1 pound flank steak (thinly sliced against the grain): Ensures tender meat that’s quick to cook and chew.
- 1/4 teaspoon baking soda: Helps tenderize the beef for a melt-in-your-mouth bite.
- 1 teaspoon cornstarch: Adds a light coating to the beef, helping it stay juicy and absorb the sauce.
- 1 teaspoon oil (neutral oil like vegetable or canola): Used in the marinade to keep the beef moist and flavorful.
- 1 teaspoon oyster sauce: Provides a savory umami kick in the marinade.
- 1 tablespoon water: Keeps the marinade balanced and smooth.
- 1 tablespoon light soy sauce: Adds saltiness and depth to the final sauce.
- 1 teaspoon dark soy sauce: Brings a rich color and a touch of sweetness.
- 2 teaspoons ketchup: Offers a mild tang and helps round out the sauce’s profile.
- 2 teaspoons oyster sauce: More umami flavor to elevate the dish’s savory notes.
- 1/4 teaspoon sugar: Balances the salty and sour tones for harmony.
- 1/4 teaspoon sesame oil: Infuses the dish with that classic nutty aroma.
- 1/4 cup water: Thins the sauce slightly for perfect consistency.
- 2 tablespoons oil (divided): For high-heat stir-frying of beef and onions.
- 10 ounces small onions (sliced into wedges; about 3 small onions): Adds sweetness and a tender bite with a slight caramelized edge.
How to Make Beef Onion Stir-fry Recipe
Step 1: Marinate the Beef
Start by tossing your thinly sliced flank steak with baking soda, cornstarch, a teaspoon of oil, oyster sauce, and water in a medium bowl. This mix not only seasons the beef but tenderizes it so every bite is juicy and soft. Let it rest for at least 15 minutes—if you have more time, 30 minutes will make it even better.
Step 2: Prepare the Sauce
While the beef marinates, whisk together the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water in a small bowl. This combination strikes a perfect balance between salty, sweet, and savory flavors, creating that signature stir-fry glaze you’ll love.
Step 3: Sear the Beef
Heat your wok on high until it starts smoking slightly. Add 1 tablespoon of oil and carefully arrange the beef slices in a single layer. Let them sit undisturbed for up to a minute to get that beautiful caramelized crust, then stir-fry for another 15 to 30 seconds until they are mostly cooked. Removing them from the wok at this point prevents overcooking later.
Step 4: Cook the Onions
Add the remaining tablespoon of oil to the hot wok and toss in the onion wedges. Stir-fry them over high heat for about 60 to 90 seconds, allowing the edges to blister and caramelize slightly. This step brings out the onions’ natural sweetness while keeping a bit of their crunch. Remove from the wok and set aside with the beef.
Step 5: Combine and Finish
Pour the prepared sauce into the still-hot wok and bring it to a lively simmer. After about 15 seconds of bubbling, return both the beef and onions to the wok. Stir everything together for roughly 30 seconds so the sauce coats every piece with glossy goodness and the mixture heats through perfectly. Serve immediately for the best experience.
How to Serve Beef Onion Stir-fry Recipe
Garnishes
A sprinkle of toasted sesame seeds or finely chopped green onions can add freshness and a subtle crunch that complements the juicy beef and caramelized onions. For a little heat, thin slices of fresh chili work wonders without overpowering the delicate balance of flavors.
Side Dishes
Serving this Beef Onion Stir-fry Recipe over a bed of fluffy steamed jasmine or basmati rice is ideal as it soaks up the savory sauce beautifully. If you’re aiming for a lighter feel, steamed or stir-fried green veggies like bok choy or snap peas make excellent companions, adding color and a crisp texture.
Creative Ways to Present
For a fun twist, use the stir-fry as a filling for lettuce wraps or stuffed into warm pita bread for a quick handheld meal. You can also pile it onto simple noodles tossed with a bit of sesame oil to turn it into a hearty, comforting noodle bowl that’s perfect for casual lunches or dinners.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Beef Onion Stir-fry Recipe into an airtight container and refrigerate within two hours of cooking. It will stay fresh and flavorful for up to 3 days, making it a convenient option for next-day lunches or a quick dinner fix.
Freezing
This dish freezes well, but to preserve the texture of the onions and beef, freeze in portion-sized containers. When frozen properly, it will maintain good quality for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
For best results, gently reheat in a hot skillet or wok over medium heat with a splash of water or broth to prevent drying out. Avoid microwaving if possible, as it can unevenly heat and toughen the beef. Stir frequently until warmed through and enjoy.
FAQs
Can I use a different cut of beef for this Beef Onion Stir-fry Recipe?
Absolutely! While flank steak is ideal due to its tenderness and quick cooking time, sirloin or skirt steak can also work well as long as you slice thinly against the grain to keep it tender.
Is there a vegetarian alternative to this stir-fry?
Yes! Swap the beef for firm tofu or seitan and follow the same marinade and cooking steps. The onions and sauce will provide plenty of flavor, making for a fantastic plant-based version.
What if I don’t have oyster sauce on hand?
You can substitute with hoisin sauce or a mixture of soy sauce and a pinch of sugar for some sweetness. Keep in mind, the flavor profile will shift slightly but remain delicious.
How important is it to marinate the beef with baking soda?
Marinating with baking soda is key for tenderizing the beef quickly, especially thinner cuts like flank steak. If you’re short on time, even a brief 15-minute marinade improves texture significantly.
Can I prepare any steps ahead of time?
Yes, slicing the beef and onions ahead makes the cooking process faster. You can also mix the sauce ahead and store it in the fridge, so all that’s left is cooking and combining everything.
Final Thoughts
This Beef Onion Stir-fry Recipe is one of those gems that feels both homey and special every time you make it. It’s quick, delicious, and versatile enough to become a staple in your weeknight dinners. Give it a try soon, and I promise it will bring a little extra joy to your table.
Print
Beef Onion Stir-fry Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Beef Onion Stir-fry is a quick and flavorful Asian-inspired dish featuring tender flank steak and sweet small onions seared to perfection and coated in a savory, slightly sweet sauce. Marinated for enhanced tenderness and cooked in a hot wok, this stir-fry balances umami from soy and oyster sauces with a touch of ketchup and sesame oil, creating a delicious weeknight meal that pairs perfectly with steamed rice.
Ingredients
Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (vegetable or canola)
- 1 teaspoon oyster sauce
- 1 tablespoon water
Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons ketchup
- 2 teaspoons oyster sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon sesame oil
- 1/4 cup water
Vegetables and Cooking Oil
- 10 ounces small onions, sliced into wedges (about 3 small onions)
- 2 tablespoons oil, divided (for cooking)
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with baking soda, cornstarch, 1 teaspoon oil, oyster sauce, and 1 tablespoon water. Mix thoroughly so the beef absorbs the marinade evenly. Let it rest for at least 15 minutes, or up to 30 minutes if time allows, to enhance tenderness.
- Prepare the Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and 1/4 cup water. Set this sauce mixture aside to use later in the stir-fry.
- Cook the Beef: Heat a wok over high heat until it begins to smoke. Add 1 tablespoon of oil and carefully arrange the marinated beef in a single layer across the wok’s surface. Let it sear without stirring for 30 seconds to 1 minute, allowing browning to occur. Then, stir-fry the beef for another 15 to 30 seconds until it is about 75% cooked. Remove beef from the wok and set aside.
- Stir-fry the Onions: Add the remaining tablespoon of oil to the hot wok, then add the onion wedges. Stir-fry over high heat for 60 to 90 seconds until the onions are seared and slightly blistered but still retain some crunch. Remove onions from the wok and set aside with the beef.
- Combine and Finish: Pour the prepared sauce into the wok and bring it to a simmer, letting it bubble for about 15 seconds to thicken slightly. Return the beef and onions to the wok, stir-frying everything together for approximately 30 seconds to coat the ingredients evenly with the sauce and heat through. Serve immediately, ideally over steamed rice.
Notes
- For even thinner slices, partly freeze the flank steak before slicing against the grain.
- Marinating for up to 30 minutes tenderizes the beef further, but do not exceed this time to avoid texture changes.
- Adjust the amount of ketchup and sugar to taste for a sweeter or tangier profile.
- Use a wok or a heavy-bottomed skillet for best stir-fry results.
- Serve with steamed jasmine or basmati rice to complement the sauce.
