Beef and Onion Stir Fry

Ingredients

• 400 gBeef steak (ribeye, rump, sirloin, flank or another tender cut; about 14 oz)
• 1 largeBrown or sweet onion
• 3–4Spring onions (green onions)
• 2–3 clovesGarlic
• 2 tspSesame oil
• 1–2 tbspNeutral-flavoured cooking oil
• 2 tspGrated ginger or ginger paste
• 1 tbspRegular or light soy sauce
• 2 tspSugar
• 1 tbspCornstarch or potato starch
• 1 tbspCooking oil or sesame oil
• 1/2 tspBaking soda
• 1/4 tspWhite pepper
• 3 tbspOyster sauce
• 1 tbspRegular or light soy sauce
• 1 tspDark soy sauce
• 2 tspSugar
• 2 tbspWater
• 1/2 tspCornstarch
• 1 tbspShao Xing wine (Chinese cooking rice wine)

Instructions

1. 1

   Marinate the beef

   Slice the beef thinly against the grain. Mix it with the grated ginger, soy sauce, sugar, cornstarch, cooking oil, baking soda and white pepper. Leave to marinate for at least 15 minutes; cover and refrigerate if marinating for longer.

2. 2

   Prepare the vegetables

   Cut the onion into even thin slices or small squares, separating the pieces if you wish. Cut the spring onions into 2-inch pieces.

3. 3

   Cook the onion

   Heat a pan over medium-high heat and add a little oil. Stir-fry the onion for 1 minute, then transfer it to a plate.

4. 4

   Sear the beef

   Add a little more oil to the same pan and add the marinated beef. Spread it out and sear for 1–2 minutes. When it is lightly browned, turn the slices over and add the garlic. Cook for another 2–3 minutes, until the beef is no longer pink.

5. 5

   Finish the stir-fry

   Pour in the sauce and return the onion to the pan. Add the spring onions and toss everything together until coated. Cook until the sauce thickens to your preferred consistency.

What is beef and onion stir-fry?

Stir-frying is a Chinese cooking technique that uses high heat and quick cooking to bring together thinly cut ingredients. This version pairs beef with onion in a savoury sauce, making it a straightforward choice for a rice-based meal.

Thinly sliced steak cooks quickly, while briefly cooking the onion first helps it stay distinct rather than disappear into the sauce. Ginger, garlic, soy and oyster sauce provide the dish’s savoury, aromatic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 27g protein, 18g carbs, 29g fat.

Beef provides most of the protein and much of the fat, particularly if you use ribeye; cooking oil and sesame oil add further fat. Sugar and the starch-thickened sauce contribute some carbohydrates, while soy and oyster sauces provide much of the sodium. Serve with a sensible portion of jasmine rice and add extra vegetables if you want a more balanced plate.

Choosing and slicing the beef

Steak cut: Ribeye, rump, sirloin or flank can all work; choose a tender cut and trim away any especially tough sinew.

Slicing: Cut across the visible grain into thin slices so the beef is easier to chew and cooks rapidly. Chilling the steak briefly can make it easier to slice evenly.

Why marinate the beef?

The marinade combines ginger, soy, sugar, starch, oil, baking soda and white pepper. Give the beef at least 15 minutes in the mixture so the seasoning coats the slices before they hit the pan.

Keep the slices spread apart as you mix so the marinade reaches them evenly. If you leave the beef for longer, cover it and keep it in the fridge.

Getting the pan temperature right

Hot pan: Heat the pan over medium-high heat before adding oil and onion. The onion needs only a minute, then it is set aside while the beef cooks.

Beef: Spread the slices out and let them sear for 1–2 minutes before turning. If the pan is crowded, work in batches so the beef browns rather than steams.

When is the beef done?

The method calls for another 2–3 minutes of cooking after turning the beef and adding garlic, until the slices are no longer pink. Thin slices can cook quickly, so keep an eye on them as they finish.

Once the sauce goes in, toss the beef and vegetables until everything is coated and the sauce has thickened to your liking.

Serving and timing

Serve the stir-fry hot with plain jasmine rice, as suggested in the recipe. Rice makes a simple base for the savoury sauce and turns the beef and vegetables into a complete meal.

The total time is listed as 20 minutes, including at least 15 minutes for marinating. To keep the cooking brisk, prepare the onion and spring onions while the beef marinates.

Recipe notes & tips

• Slice the steak across the grain for more tender bites.
• Separate the onion slices before they go into the pan so they cook more evenly.
• Have the garlic and sauce ingredients ready before you start stir-frying.
• Cook the beef in batches if it will not fit in a single layer.
• Add the spring onions at the end so they keep some freshness and bite.
• Serve promptly once the sauce has thickened, as the beef can continue cooking in the hot pan.

Variations

• Add vegetables: Stir-fry sliced peppers or mushrooms with the onion.
• Use a different steak: Choose another tender cut, slicing it thinly across the grain.
• Adjust the onion: Use a sweet onion for a milder, sweeter result.
• Make it spicier: Add sliced chilli to the pan with the garlic.
• Serve with noodles: Replace the jasmine rice with cooked noodles.

Common mistakes to avoid

• Slicing with the grain: The beef can seem tougher; turn the steak and cut across its fibres.
• Crowding the pan: The beef may steam instead of sear; cook it in batches.
• Overcooking the beef: Thin slices can turn firm quickly; follow the stated cooking times and check for doneness.
• Skipping the marinade: The beef misses its seasoning; allow at least 15 minutes before cooking.
• Cooking the onion too long: It may soften excessively; remove it after the specified 1 minute.
• Adding the spring onions too early: They can lose their fresh bite; finish the stir-fry with them.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over medium heat until piping hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions