Beef Onion Stir-Fry


With just a few basic ingredients, this beef onion stir-fry can be made quickly and easily.

After a while with us, you’re likely to have all the additional ingredients on hand. Baking soda, cornstarch, and ketchup (yes, ketchup!) are just a handful of the kitchen essentials that come together to produce a flavorful dish.

Find a restaurant that serves this beef onion stir-fry if you reside in or near Chinatown. It’s salty, sour, and delicious served over rice.

Restaurants in Chinatown that provide lunch specials and late-night fare are among my personal favorites. These restaurants specialize in speedy and flavorful stir-fries, usually served with a heaping mound of white rice.

A few days ago, I was scanning the menu at one of these establishments and came across “Beef and Onions.”

With the approval of the peanut gallery in mind, I experimented with making my own version and came up with this recipe, which was a resounding success!

Another one of my favorite quick stir-fries to make and share is this one.

This dish requires no more than 5 minutes of stovetop time. Seriously.

Prepare the marinade and sauce ingredients in advance. Afterwards, simply sear the steak and onions separately, boil and thicken the sauce, and then combine all of the ingredients.

It’s simply that simple.



  • 1 pound of thinly sliced flank steak
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of cornstarch
  • 1 teaspoon of oil
  • 1 teaspoon of oyster sauce
  • 1 tablespoon of water


  • 3 small onions, sliced into wedges
  • 2 teaspoons of ketchup
  • 2 teaspoons of oyster sauce
  • 2 tablespoons of oil
  • 1 tablespoon of light soy sauce
  • 1 teaspoon of dark soy sauce
  • 1/4 teaspoon of sugar
  • 1/4 teaspoon of sesame oil
  • 1/4 cup of water


  1. Pour water and oyster sauce into a medium bowl and stir to combine.
  2. Add the flank steak and mix well. Set aside for at least 15 to 30 minutes to marinate after mixing until the liquid has been absorbed.
  3. A small bowl of light and dark soy sauces, as well as ketchup and oyster sauce and sugar and sesame oil, should be mixed together in the meantime. Set aside for later.
  4. Stir-fry the ingredients in a hot wok until they begin to sizzle. Toss the beef with a little oil and arrange it in a single layer in the wok. For 30 seconds to a minute, let the meat brown on its own without moving. Stir-fry for a further 15-30 seconds, or until the meat is 75 percent done, depending on the temperature of your pan. Remove the food from the wok and put it on a cutting board.
  5. Onions and another tablespoon of oil should be added to the pan at this time. The onions should be browned and slightly blistered after 60-90 seconds of stirring. Take out of the pan.
  6. In a wok, add the prepared sauce and bring it to a boil. After 15 seconds, mix in the beef and onions for another 30 seconds, and then remove from the heat. Serve on rice.

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