Name: Beef Onion Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb beef sirloin or flank steak, thinly sliced; 2 medium yellow onions, sliced; 3 cloves garlic, minced; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp cornstarch; 1 tsp sugar; 1/2 tsp ground black pepper; 2 tbsp oil for cooking (vegetable or sesame); 2–3 tbsp water or beef broth (optional, for sauce consistency)

Beef Onion Stir Fry is a classic dish that combines tender slices of beef with sweet and savory onions in a flavorful sauce. It’s quick, simple, and incredibly satisfying. I usually prepare it when I need something hearty yet easy to make on a busy weeknight.

Why You’ll Love This Recipe

I love how this recipe delivers bold flavor with minimal ingredients. The beef cooks up juicy and rich, while the onions bring just the right amount of sweetness. It’s fast, making it perfect for weeknight dinners, and I can pair it with rice, noodles, or even lettuce wraps. The best part? It all comes together in one pan, saving me time on cleanup.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef sirloin or flank steak, thinly sliced
Yellow onions, sliced
Garlic, minced
Soy sauce
Oyster sauce
Cornstarch
Sugar
Ground black pepper
Oil for cooking (vegetable or sesame)
Water or beef broth (optional, for sauce consistency)

directions

I start by slicing the beef thinly against the grain and tossing it with a little cornstarch, soy sauce, and a pinch of pepper. Letting it marinate for about 15 minutes helps tenderize it.
While that rests, I heat some oil in a large skillet or wok over medium-high heat.
I sear the beef quickly until browned, then remove it from the pan and set it aside.
In the same pan, I add a bit more oil and sauté the sliced onions until they turn soft and slightly golden.
I toss in the minced garlic and cook for another 30 seconds until fragrant.
Then, I return the beef to the pan and add oyster sauce, a dash of sugar, and a splash of water or broth to make a light sauce.
I stir-fry everything together for another 1–2 minutes until the sauce thickens slightly and everything is well coated.
Finally, I serve it hot over steamed rice or noodles.

Servings and timing

This recipe makes about 4 servings and takes approximately 25 minutes total: 10 minutes of prep and 15 minutes of cooking time.

Variations

I sometimes add bell peppers or snap peas for color and crunch. If I want a spicier version, I throw in some chili flakes or sliced fresh chili. For a low-carb option, I skip the rice and serve it in lettuce cups or over cauliflower rice. Swapping beef for chicken or tofu also works well with the same sauce base.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to loosen the sauce. It also reheats well in the microwave in 30-second intervals until warmed through.

FAQs

How do I make the beef tender in stir fry?

I slice the beef thinly against the grain and marinate it with cornstarch and soy sauce. This helps break down the fibers and keeps it juicy when cooked quickly over high heat.

Can I use a different cut of beef?

Yes, I often use sirloin, flank steak, or even ribeye. Any tender cut that cooks quickly is ideal for stir-frying.

Is oyster sauce necessary?

Oyster sauce adds depth and a slightly sweet umami flavor. If I don’t have it, I use hoisin sauce or a mix of soy sauce with a little brown sugar.

What’s the best onion to use?

I prefer yellow onions because they become sweet and tender when cooked. Red onions or white onions also work if that’s what I have on hand.

Can I freeze Beef Onion Stir Fry?

While I can freeze it, the texture of the onions and beef may change slightly when thawed. I recommend enjoying it fresh or refrigerated for best results.

Conclusion

Beef Onion Stir Fry is my go-to when I want something quick, flavorful, and comforting. It hits the spot every time with its juicy beef, tender onions, and savory sauce. It’s versatile enough to adjust to whatever I have in my fridge and fast enough to whip up any day of the week.