How to Saute Beef With Onion

Beef and onion stir-fry is one of those dishes that only takes ten minutes to cook up but is so fragrant and delicious it becomes a necessary staple. With really only two key ingredients (beef and onions, you guessed it!), it's impossible to mess this up. Plus, this is technically a one-pan recipe as we'll be cooking the beef and onions at separate times and combining them at the end with a sauce. The key to the flavors is the combination of our different sauces!

Jump to:

• What cut of beef should I use?
• Ingredients
• Step-by-step instructions
• What can I eat this with?
• 📖 Recipe
• 💬 Reviews

What cut of beef should I use?

I don't have a particular cut that I'm partial to. If shopping at an Asian market, it's easy to choose a cut and have the butcher slice it thinly for you. You can also purchase the thinly cut meats from the packaged sections that are specifically prepared for KBBQ or hot pot. The following will all work:

• Sirloin
• Ribeye
• Tenderloin

Again, the key is to ensure you get the meats thinly sliced at the butcher (they have all the professional equipment that gets the best pieces) so each piece cooks quickly and is perfectly coated with our sauce mixture.

Ingredients

BEEF & MARINADE:

• Beef sirloin, rib eye, or tenderloin: Must be thinly cut in even pieces or it won't cook evenly. As I mentioned above, the best way to have this meat prepped is to ask the butcher to slice thinly or to purchase the pre-packaged portions for hotpot and KBBQ.
• Cornstarch: Some might ask, why cornstarch when we're not frying? This ingredients helps the sauce adhere to the protein.
• Soy sauce
• Shaoxing wine: A necessary marinade in any Asian cooking. I'd recommend getting one if you haven't as you'll see it in a lot of my recipes such as my Chinese Salt and Pepper Chicken Wings and even in my Chinese Shrimp and Pork Dumplings. It's so versatile!

SAUCE:

• Light soy sauce (low sodium)
• Dark soy sauce
• Oyster sauce (when I run out of oyster sauce, I'll sub with hoisin sauce)
• Granulated sugar
• Sesame oil
• White pepper powder

REST OF THE DISH:

• Large white onion, sliced
• Garlic
• Scallion: Instead of chopping these into small piece, slice into 2-inch pieces to place over the beef.

Step-by-step instructions

1. If not yet sliced, thinly slice your cut off meat so they are more bite-sized pieces.
2. Marinade the beef in soy sauce, Shaoxing wine, and cornstarch. Toss to evenly coat and let sit for at least 15 minutes.
3. Heat up oil in a pan on medium heat and stir-fry beef until brown. Remove from pan and set aside.
4. Cook down the onions in the same pan. Be patient as we want the onions to get soft so this could take up to 10 minutes.
5. When onions are cooked, add the cooked beef back in the pan. Add in the sauce mixture and coat the beef and onions evenly. Continue to stir-fry until beef is completely cooked, about another 3-4 minutes.
6. Add in the chopped scallions and give it one last toss. Serve with a bowl of rice, and let the delicious sauces soak into the rice. Sprinkle over some optional white sesame seeds.

What can I eat this with?

Because this dish has such a rich sauce, this is perfect over a bowl of steamed rice. You'll want to make sure the rice is nicely coated with the sauce for the best experience.

However, if you're a noodle fan like me, you can easily pour this over a bowl of thin noodles and mix it up for a simple noodle "stir-fry." So many great Chinese dishes require a delicious and fragrant base sauce that's perfect over our staple grains, try other ones such as my Chinese Eggplant with Garlic Sauce (Instant Pot) or my Vegetarian Mapo Tofu (Vegan-Friendly).

📖 Recipe

Beef Onion Stir-Fry

This beef and onion stir-fry has a delicious sauce that is best served over steamed rice and only takes less than 10 minutes to cook up!

Course Dinner, Lunch, Main Course

Cuisine Chinese

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 4

BEEF & MARINADE:

• 1 lb beef sirloin/ribeye/tenderloin (thinly sliced)
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine (sub dry sherry)

SAUCE:

• 1 tablespoon light soy sauce (low sodium)
• 1 tablespoon dark soy sauce
• 2 teaspoon oyster sauce
• 1 teaspoon sugar
• ¼ teaspoon sesame oil
• White pepper powder to taste

REST OF THE DISH:

• 1 tablespoon neutral oil
• ½ large white onion sliced
• 3 cloves garlic
• 2 stalks scallion 3 inch slices

• If not yet sliced, thinly slice your cut of meat so they are bite-sized pieces.

• Marinade the beef in soy sauce, Shaoxing wine, and cornstarch. Toss to evenly coat and let sit for at least 15 minutes.

• Heat up oil in a pan on medium heat and stir-fry beef until brown, but not fully cooked. Remove from pan and set aside in a separate bowl.

• Cook down the onions in the same pan on medium heat. Be patient as we want the onions to get soft so this could take up to 10 minutes.

• When onions are soft, add the cooked beef back in the pan. Add in the sauce mixture. Continue to stir-fry until beef is completely cooked, about another 3-4 minutes.

• Add in the chopped scallions and give it one last toss. Serve with a bowl of rice.

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