Beef and Onion Stir Fry ⋆

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Beef and onion stir fry has tender slices of savory beef with sweet and caramelized onions. With its rich and hearty flavors that are more savory than spicy, the whole family will enjoy this quick meal.

Beef and onion stir fry with rice on plate.

We make a lot of stir fries around here. They are about as perfect weeknight meal as I can think of. They are quick and so versatile, you can use different proteins, seasonings, vegetables and sauces to change up the flavors. And speaking of sauce, I always double the sauce because we like extra and I think you can never have too much sauce.

If you like beef stir fries like we do, I highly recommend trying some of our favorites like Hot and Spicy Beef, Beef Chop Suey, Moo Shu Beef and Teriyaki Beef and Broccoli.

Ingredients

Sliced beef, onion, soy sauce, Hoisen, cornstarch, brown sugar, rice vinegar, beef broth.

Ingredient Notes & Substitutions

Beef - Top sirloin was my choice here. It has just enough fat to make it flavorful. And when sliced very thin, against the grain, it comes out very tender. (Against the grain is opposite the long lines or fibers in the meat.) You can choose flank steak, skirt steak or ribeye for a stir fry.

Umami seasoning-If you haven't gotten a jar to keep in your cupboard, I highly recommend, most grocery stores carry it. It has an earthy, complex flavor that goes with so many dishes. I use it in soups, marinades, stews and casseroles. There isn't a true substitute but add a bit of celery salt, paprika, onion powder to boost the flavor.

Recipe Testing Notes

Don't skip the cornstarch. Coating the beef helps it to brown and get a bit crispy. It also help to keep the meat to stay tender. And the cornstarch gives the sauce a nice, silky smooth and slightly thickened consistency.
Taste the stir fry sauce before adding it to the pan. Add more sugar for sweetness, vinegar for tartness or soy sauce for salty and savory flavor.
If your skillet or wok is not large enough for the beef to cook in a single layer, then cook it in batches. I have made the mistake of using one smaller pan when I was in a hurry and was not thrilled with the beef's texture from being steamed instead of browned.

How to make Beef and Onion Stir Fry

Step 1: Marinate beef for at least 30 minutes, drain and pat dry. Coat with cornstarch and brown in large skillet.

Fried onions and wooden spoon in skillet.

Step 2: Saute' onions until golden brown. Add garlic and cook for 1 minute, don't let the garlic burn.

Step 3: Make the stir fry sauce. Taste for flavor.

Beef and onion stir fry and sauce in skillet.

Step 4: Add the beef, onions and garlic back to skillet and cook for another 1-2 minutes to heat through and thicken sauce.

Frequently Asked Questions

What is too long to marinate the beef?

In my experience, thicker cuts of beef can handle being marinated for 8 hours or so in the refrigerator. Thinner strips do best in about 2 hours. When beef is marinated too long, it can become mushy.

Can I reuse the marinade for something else?

I have never reused marinade that had meat or seafood in it. USDA states that it can be safe if you bring the liquid to a boil, but does suggest keeping a portion of the marinade separate if you are using it in a sauce or something else. But honestly, better safe than sorry and I discard it.

What should I serve with beef stir fry?

We like to serve the beef stir fry with basmati rice and cauliflower rice for me. It also goes well with brown rice or noodles.
And I always add extra vegetables to a stir fry. Some great choices would be snow peas, sugar snap peas, zucchini, broccoli or peppers. You can stir fry the vegetables in some oil over medium heat after you cook the onions.

Beef and onion stir fry with rice and chopsticks on plate.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you.

Try one these other stir fry recipes for dinner soon: