Chinese Beef and Onion Stir-Fry with Scallions
Serves 4 · Prep: 25 minutes · Cook: 5 minutes · Total: 30 minutes
This is a good use for a pound of beef when dinner needs to happen quickly. The ingredient list is longer than the cooking time, but most of it is soy sauce, oyster sauce, and a few pantry staples. Keep the onion pieces fairly large, slice the beef as thinly as you can, and have everything beside the stove before you turn on the heat. The whole pan cooks in about five minutes.
Ingredients
Beef
- 1 pound flank steak, sirloin, or flat iron steak
- 1 tablespoon water
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda
- 1 teaspoon neutral oil
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 3 tablespoons water or unsalted chicken stock
- 1 teaspoon Shaoxing wine
- ½ teaspoon cornstarch
- ¼ teaspoon ground white pepper
- ½ teaspoon toasted sesame oil
Stir-fry
- 1 medium yellow onion
- 6 large scallions
- 3 thin slices fresh ginger
- 2 to 3 tablespoons neutral oil, such as avocado, canola, or peanut oil
- Steamed jasmine rice, for serving
Instructions
- 1
Slice the beef
Put the beef in the freezer for 15 to 20 minutes, until firm but not frozen solid. Find the lines running through the meat, then cut across them into slices about ⅛ inch thick. Cut very long pieces in half.
- 2
Marinate the beef
Place the sliced beef in a bowl and add the water. Mix with your hand or chopsticks until the water is absorbed. Add the Shaoxing wine, light soy sauce, cornstarch, and baking soda and mix until evenly coated. Stir in 1 teaspoon oil and let the beef sit for 15 minutes.
- 3
Mix the sauce
Combine the oyster sauce, light soy sauce, dark soy sauce, sugar, water or stock, Shaoxing wine, cornstarch, white pepper, and sesame oil in a small bowl. Whisk until smooth, then stir it again just before cooking because the cornstarch settles.
- 4
Prepare the onion and scallions
Cut the yellow onion into thick wedges and separate the layers. Cut the scallions into 2-inch pieces, keeping the pale lower sections separate from the dark green tops. Set the ginger, onions, scallions, sauce, and marinated beef beside the stove.
- 5
Sear the beef
Heat a wok or wide stainless-steel skillet over high heat. Add about 1½ tablespoons oil and swirl it around the pan. Spread the beef into a single layer and leave it alone for 30 seconds. Stir-fry for another 45 to 60 seconds, until browned at the edges but not fully cooked, then transfer it to a plate. Cook in two batches if the pan is crowded.
- 6
Cook the onions
Return the pan to high heat and add another tablespoon oil if it looks dry. Add the ginger, yellow onion, and pale scallion pieces. Stir-fry for 60 to 90 seconds, until some edges pick up color but the onions still hold their shape.
- 7
Finish the stir-fry
Return the beef and any juices to the pan. Stir the sauce, then pour it around the hot sides of the wok or skillet. Toss for 30 to 45 seconds, until the sauce lightly clings to the beef and onions. Add the green scallion tops and toss for another 15 to 20 seconds. Remove the pan from the heat as soon as the beef is cooked through and serve with hot jasmine rice.
Recipe notes
Cook’s notes
- Tender beef: thin slicing matters more than an expensive cut. Slice against the grain, keep the pieces close to the same thickness, and remove the beef while the onions cook so it does not overcook.
- Keep the sauce light enough to coat the ingredients rather than pool on the plate. Cut the onion into thick pieces, add the green scallion tops last, and cook the beef in batches when necessary.
Swaps & substitutions
- The pan needs to be properly hot before the meat goes in. Beef dropped into barely warm oil releases liquid and simmers instead of searing.
- No Shaoxing wine: use dry sherry. For an alcohol-free version, use unsalted chicken stock. No dark soy sauce: add another teaspoon light soy sauce; the sauce will be lighter in color.
Equipment & shortcuts
- No oyster sauce: use vegetarian mushroom stir-fry sauce. No flank steak: use sirloin, flat iron, skirt steak, or thinly sliced ribeye. No wok: use the widest stainless-steel or cast-iron skillet you own.
Make ahead & storage
- Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat with 1 tablespoon water, tossing just until hot.
Frequently Asked Questions
What is the best beef for Chinese beef and onion stir-fry?
Flank steak is easy to slice and works well with a short marinade. Sirloin and flat iron steak are also good choices. Ribeye makes a richer version, though it is usually more expensive.
Why add baking soda to the beef?
A small amount of baking soda helps the meat stay tender during fast, high-heat cooking. This is useful for lean cuts such as flank steak. Use only the measured ¼ teaspoon.
Can I make the sauce ahead of time?
Yes. Mix it up to 3 days ahead and refrigerate it in a sealed container. Stir or shake it thoroughly before cooking.
Can I prepare the beef ahead of time?
You can slice and marinate the beef several hours before cooking. Keep it covered in the refrigerator, then take it out while you prepare the onions and heat the pan.
Can I add other vegetables?
Bell peppers, mushrooms, or sliced celery can be added, but do not overload the pan. Extra vegetables release moisture and may dilute the sauce. Cook them in a separate batch when necessary.
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