Chinese Beef & Onion Stir Fry

Ingredients

• 200 g (7 oz)steak
• 1 tbsp + 1 tspoyster sauce
• 1 tbsp + 1 tsplight oil
• 1 tspcornflour
• 1 tbspsoy sauce
• 2 tsptomato ketchup
• 1 tspShaoxing rice wine (or dry sherry)
• 2 largebrown onions
• 2spring onions, thinly sliced, to serve
• to servecooked jasmine rice

Instructions

1. 1

   Marinate the beef

   Slice the steak thinly and mix it with 1 tsp oyster sauce, 1 tsp oil, the cornflour and 1/2 tbsp cold water. Set aside.

2. 2

   Mix the sauce

   Stir together the remaining oyster sauce, soy sauce, ketchup, Shaoxing rice wine and 2 tbsp cold water. Set aside.

3. 3

   Cook the onions

   Peel the onions and cut them into wedges. Heat the remaining 1 tbsp oil in a wok or large frying pan. Cook the onions, stirring often, for 5–6 minutes until mostly softened with a little char.

4. 4

   Cook the beef

   Move the onions to one side of the pan and add the steak. Cook for a couple of minutes, until just cooked through.

5. 5

   Add the sauce

   Stir the beef and onions together, then pour in the sauce. Cook for another minute or two, until it thickens and turns sticky.

6. 6

   Serve immediately

   Spoon the stir-fry over cooked jasmine rice and scatter with thinly sliced spring onions.

What is Chinese beef and onion stir-fry?

Beef and onion stir-fry is a Chinese takeaway-style combination of quickly cooked beef, onions and a savoury sauce, served here over rice. This home version keeps the ingredient list straightforward and uses a short marinade to help the beef stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 30g protein, 75g carbs, 18g fat.

The beef provides most of the protein, while the rice supplies much of the carbohydrate and the oil contributes most of the fat. Onions and sauce add some carbohydrate too; serve with a generous side of steamed greens for a more balanced plate.

Choosing the beef and onions

Beef: A tender steak is sliced thinly so it cooks quickly. Cutting across the grain can make each piece easier to bite.

Onions: Large brown onions bring sweetness and a little bite. Wedges hold their shape as they soften and pick up colour in the hot pan.

Why marinate with cornflour?

The oyster sauce and oil coat the steak, while cornflour and a little water form a light coating around it. Keep the beef in this mixture only while you prepare the sauce and onions; the recipe relies on a brief, quick cook.

Getting the onions right

Pan space: Use a wok or a large frying pan so the onions can cook in a fairly even layer. Stir them often for the stated 5–6 minutes.

Texture: Look for softened wedges with a few charred patches rather than fully browned, collapsed onions. Their remaining texture gives the finished stir-fry some contrast.

Cooking the beef and sauce

Beef: Add the sliced steak after moving the onions aside, and cook it for just a couple of minutes. Thin slices can overcook quickly, so watch for the meat to be just cooked through.

Sauce: Once everything is mixed together, give it another minute or two. It should become thick and sticky enough to coat the beef and onions.

Serving with rice

Serve the stir-fry straight away over fluffy cooked jasmine rice, with spring onions scattered on top. The rice makes a mild base for the savoury, sweet-edged sauce; steamed greens would also fit alongside it.

Recipe notes & tips

• Slice the steak thinly so it cooks in the short time given.
• Mix the sauce before you start cooking, as the stir-fry moves quickly once the pan is hot.
• Stir the onions regularly to help them soften and char without catching.
• Keep the beef in a single layer as much as possible when adding it to the pan.
• Serve as soon as the sauce turns sticky so the beef stays tender.

Variations

• Use dry sherry: Swap it for the Shaoxing rice wine as suggested in the ingredients.
• Add greens: Stir in a handful of sliced greens while the onions cook.
• Make it spicier: Add fresh chilli when you stir the beef and onions together.
• Try another rice: Serve with another cooked rice variety if jasmine rice is unavailable.
• Add mushrooms: Cook sliced mushrooms with the onions for an earthy variation.

Common mistakes to avoid

• Thick beef slices: They take longer to cook; slice the steak thinly for this quick method.
• Crowding the pan: The onions may soften without charring; use a large wok or frying pan.
• Overcooking the beef: It can become tough; cook it only until just cooked through.
• Adding sauce too early: The onions and beef need their initial cooking first; add the sauce after combining them.
• Skipping the final reduction: A thin sauce will not coat the ingredients; cook for another minute or two until sticky.

How to store

Refrigerate leftover stir-fry in a sealed container and use within 2 days. Reheat until piping hot in a frying pan or microwave; store rice separately if possible and reheat it thoroughly.

Frequently asked questions