Chinese Beef with Onions
Elevate your weeknight dinner game with this savory and satisfying Chinese Beef with Onions recipe. Tender slices of marinated beef, infused with the umami flavors of soy sauce, oyster sauce, and Shaoxing wine, are stir-fried to perfection alongside sweet golden onions. A fragrant blend of ginger and garlic adds depth, while a rich, glossy sauce unites the dish in harmony. Ready in just 30 minutes, this quick and easy recipe is perfect for busy evenings, delivering authentic Chinese takeout flavors right at home. Serve it over a bed of fluffy steamed rice for a comforting meal that's bursting with bold flavors and restaurant-worthy appeal.
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Recipe Information
Ingredients
- 500 grams Beef (flank steak or sirloin)
- 2 medium Yellow onion
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon Sugar
- 1 tablespoon Ginger
- 2 cloves Garlic
- 3 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 1 pinch Salt
- 1 pinch Black pepper
- 2 stalks Scallions (optional)
- 1 cup Water
Instructions
Slice the beef thinly against the grain into strips about 5 cm long. In a bowl, mix the beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, and 1 teaspoon sesame oil. Marinate for 15 minutes.
While the beef marinates, peel the onions and cut them into thin wedges. Mince the ginger and garlic.
Prepare the sauce by combining the remaining 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 1/2 cup water in a small bowl. Set aside.
Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil and wait until it begins to shimmer.
Add the beef to the wok in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned but not fully cooked. Remove the beef from the wok and set aside.
Add the remaining 1 tablespoon vegetable oil to the wok. Stir in the ginger and garlic, cooking for 30 seconds until fragrant.
Add the onions and stir-fry for 2-3 minutes until they begin to soften but still have some crunch. Keep them moving in the wok.
Return the beef to the wok, along with any juices accumulated on the plate. Pour in the prepared sauce and stir well to coat everything evenly.
Lower the heat to medium and let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
If the sauce becomes too thick, add a bit of water (1-2 tablespoons at a time) to reach the desired consistency. Adjust seasoning with a pinch of salt and black pepper if needed.
Transfer the Chinese Beef with Onions to a serving dish, garnish with scallion slices (optional), and serve hot over steamed rice.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.9 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2422 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
