Chinese Beef with Onions
Chinese Beef with Onions is a easy Chinese recipe that serves 4. 500 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 1 hr 15 min | Cook: 8 min | Total: 1 hr 38 min
Cost: $8.44 total, $2.11 per serving
Ingredients
- 500 g Beef (flank steak or sirloin) (Thinly sliced against the grain)
- 1 tsp Salt
- 1 tbsp Thick soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Vegetable oil (for marinade)
- 10 g Wheat flour (About 2 teaspoons; helps thicken sauce)
- 2 medium Onions (Thinly sliced into strips)
- 4 tbsp Vegetable oil (for stir‑fry) (High‑smoke‑point oil)
- 1 pinch Ground white pepper (To finish)
Instructions
Slice the beef
Trim any excess fat and slice the beef thinly across the grain, about 2‑3 mm thick.
Time: PT5M
Make the marinade
In a mixing bowl combine 1 tsp salt, 1 tbsp thick soy sauce, 1 tbsp oyster sauce, 1 tbsp vegetable oil and 10 g wheat flour. Add the sliced beef and toss until evenly coated.
Time: PT2M
Marinate
Cover the bowl with plastic wrap and refrigerate for 1 hour to let the flavors penetrate and the beef tenderise.
Time: PT1H
Slice the onions
Peel the onions and cut them into thin strips (julienne).
Time: PT5M
Heat the wok
Add 4 tbsp oil to the wok and heat over very high heat until the oil just begins to shimmer.
Time: PT2M
Temperature: high
Stir‑fry the onions
Add the sliced onions to the wok. Stir constantly for 2‑3 minutes until they become translucent and start to soften.
Time: PT3M
Temperature: high
Add the beef
Give the marinated beef a quick toss to separate the pieces, then add it to the wok. Stir‑fry for another 2‑3 minutes, or until the beef is just cooked through and the sauce coats the meat.
Time: PT3M
Temperature: high
Finish and serve
Sprinkle a pinch of ground white pepper, give a final quick stir, and serve immediately with a bowl of steamed fragrant rice.
Time: PT1M
Nutrition Facts
- Calories
- 500
- Protein
- 25 g
- Carbohydrates
- 13 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Contains soy, Contains shellfish, Contains wheat, High protein
Allergens: Soy, Shellfish, Wheat
Ingredient Substitutions
- Instead of Beef (flank steak or sirloin): Chicken breast, Pork tenderloin
- Instead of Thick soy sauce: Regular soy sauce (use 1.5 tbsp)
- Instead of Oyster sauce: Hoisin sauce (slightly sweeter)
- Instead of Vegetable oil (for marinade): Canola oil, Peanut oil
- Instead of Wheat flour: Cornstarch (use half amount)
- Instead of Onions: Shallots, Leeks
- Instead of Vegetable oil (for stir‑fry): Peanut oil, Canola oil
- Instead of Ground white pepper: Black pepper
Equipment Needed
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Wok or large skillet
- Spatula or wooden spoon
- Stove
Critical Steps — Do Not Skip
- Marinating the beef for at least 1 hour
- Ensuring the wok is extremely hot before adding oil and aromatics
- Stir‑frying the beef quickly on high heat to keep it tender
Chef Tips from the Video
- Use a carbon‑steel wok for the best heat distribution.
- Add a splash of rice wine or a pinch of sugar to the sauce for extra depth.
- Serve with jasmine or basmati rice to complement the flavors.
Troubleshooting
Beef turns out tough
Slice the meat even thinner and ensure the marination time is at least 1 hour. Cook quickly on high heat; over‑cooking makes it rubbery.
Onions burn or become too crispy
Keep the heat on high but stir constantly; if the wok gets too smoky, lower the heat slightly and add a splash of water.
Sauce is too salty
Rinse the marinated beef briefly before cooking, or add a little extra water or a pinch of sugar to balance.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month; reheat in a wok or microwave.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the beef up to 24 hours in advance for deeper flavor.
- Pre‑slice the onions and store them in a sealed bag in the fridge.
Last updated: August 21, 2026
