Chinese Beef Stir Fry with Caramelized Onions

Ingredients

• 454 g (1 lb)beef sirloin or flank steak, thinly sliced
• 1 largeyellow onion, sliced
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)oyster sauce
• 5 ml (1 teaspoon)sugar
• 15 ml (1 tablespoon)cornflour
• 30 ml (2 tablespoons)vegetable oil
• 5 ml (1 teaspoon)sesame oil
• 2 clovesgarlic, minced
• To tastefresh parsley, for garnish

Instructions

1. 1

   Prepare ingredients

   Slice the beef thinly against the grain and slice the onion. Mince the garlic.

2. 2

   Marinate the beef

   Mix the beef with the soy sauce, oyster sauce, sugar and cornflour. Leave it to sit for 10–15 minutes.

3. 3

   Sear the beef

   Heat the vegetable oil in a hot wok. Sear the beef in batches until browned, then set it aside.

4. 4

   Cook the onions

   Use the same wok to caramelise the onions, then add the minced garlic and cook for another minute.

5. 5

   Combine and heat

   Return the beef to the wok with the onions. Drizzle with sesame oil and toss until heated through.

6. 6

   Garnish and serve

   Plate the stir-fry and finish with chopped fresh parsley.

What is Chinese beef stir-fry with caramelised onions?

Stir-frying is a Chinese cooking method in which ingredients are cooked quickly in a hot wok. This version pairs beef with onion and a savoury soy-and-oyster sauce marinade.

The onion is cooked until caramelised, bringing sweetness to balance the salty sauces. Thinly sliced beef and batch searing help the components cook quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 26g protein, 16g carbs, 18g fat.

Beef supplies most of the protein, while the onion and sugar contribute carbohydrates; the vegetable and sesame oils provide most of the fat. Serve with a generous portion of vegetables alongside, or add rice or noodles if you want a more substantial plate.

Choosing and slicing the beef

The cut: Sirloin or flank steak both work here. Slice the meat thinly against the grain to make it easier to bite.

The marinade: Soy sauce and oyster sauce season the beef, while sugar rounds out their savoury flavour. Cornflour coats the slices and helps the marinade cling.

Get the wok ready

Hot wok: Heat the wok before adding the vegetable oil, then sear the beef in batches as directed. This gives the slices room to brown instead of crowding together.

Keep batches manageable: Set each browned batch aside while the next cooks. The same wok is then ready for the onions and garlic.

Caramelising the onions

Onion first: Cook the sliced onion in the same wok until caramelised before adding the garlic. The onion needs time to soften and develop its sweetness.

Garlic timing: Add the minced garlic after the onion and cook for one minute. This brief cooking time brings out its aroma without leaving it in the pan for the full onion-cooking stage.

How to finish the stir-fry

Combine: Return the browned beef to the wok and toss it with the onions. The beef is ready when it is heated through.

Sesame oil: Drizzle it in at the end and toss to distribute its toasted aroma through the dish.

What to serve alongside

Rice: Spoon the beef and onions over steamed rice to catch the savoury juices.

Noodles: Noodles make another easy base; serve them alongside or underneath the stir-fry. A simple green vegetable can round out the meal.

Recipe notes & tips

• Slice the beef against the grain for more tender bites.
• Have the onion, garlic and sauces ready before heating the wok.
• Sear the beef in batches so the slices have room to brown.
• Return the beef only after the onions and garlic are cooked.
• Add the sesame oil during the final toss to keep its aroma pronounced.

Variations

• Add ginger: Mince a little fresh ginger and cook it with the garlic.
• Use spring onions: Scatter sliced spring onions over the finished stir-fry.
• Add greens: Toss in sliced pak choi near the end and cook until just wilted.
• Make it spicier: Add sliced fresh chilli with the garlic.
• Swap the garnish: Use chopped coriander in place of parsley.

Common mistakes to avoid

• Slicing with the grain: The beef can seem chewy; cut across the visible muscle fibres.
• Crowding the wok: The beef may steam rather than brown; sear it in batches.
• Adding garlic too soon: It can cook for too long; add it after the onions and cook for one minute.
• Rushing the onions: They may not develop their sweetness; cook them until caramelised before adding garlic.
• Serving before reheating: The returned beef may still be cool; toss everything until heated through.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a wok or frying pan until piping hot, adding a small splash of water if the mixture seems dry.

Frequently asked questions