Name: Oyster Sauce Beef & Onion Stir-Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 1 teaspoon sugar; 1/4 cup beef broth or water; 1/2 teaspoon sesame oil; Freshly ground black pepper to taste; 1 large yellow onion, sliced; 2 garlic cloves, minced; Sliced green onions for garnish (optional)

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Savor the irresistible flavors and tender textures of Oyster Sauce Beef & Onion Stir-Fry, a classic favorite that combines juicy slices of marinated beef, sweet onions, and a glossy, savory sauce—all in under 30 minutes! This dish shines as a weeknight staple or a crowd-pleasing centerpiece, delivering the deep umami notes of oyster sauce, a hint of garlic, and the subtle warmth of Chinese cooking wine. If you’re searching for a satisfying, speedy meal packed with both flavor and tradition, this is the dish you’ll want on regular rotation.

Oyster Sauce Beef & Onion Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its short, clever ingredient list. Each element is simple yet thoughtfully selected to build layers of bold, comforting taste and just the right mix of color and texture. Trust me, nothing here is extra—every ingredient plays an essential role in your Oyster Sauce Beef & Onion Stir-Fry.

Flank steak: Choose flank (or sirloin) for its tenderness; slicing thinly against the grain keeps every bite extra soft.
Oyster sauce: Provides a rich, savory essence and signature shine—don’t substitute this, it’s the soul of the dish!
Soy sauce: Layers in saltiness and depth; low-sodium options work just as well for a lighter touch.
Shaoxing wine (or dry sherry): Adds aromatic complexity; it’s the secret to restaurant-level flavor, but sherry works in a pinch.
Cornstarch: Locks in the beef’s juices and helps give that luscious, velvety sauce texture.
Vegetable oil: Neutral and high-heat friendly for perfect stir-frying.
Yellow onion: Brings natural sweetness and a touch of crunch—a must-have for contrast.
Garlic: Boosts aroma and gives the whole stir-fry a flavorful punch.
Sugar: Balances the salty and savory, rounding out the sauce beautifully.
Beef broth (or water): Helps create a silky sauce while enhancing beefiness.
Sesame oil: A small drizzle at the end gives a lovely nutty fragrance.
Black pepper: Freshly ground is best for adding subtle heat and warmth.
Green onions (optional): Sliced for garnish, they add brightness and a pop of color to finish the dish.

How to Make Oyster Sauce Beef & Onion Stir-Fry

Step 1: Marinate the Beef

Start by combining the sliced beef in a bowl with half the oyster sauce, all the soy sauce, Shaoxing wine, cornstarch, and a touch of black pepper. Stir everything thoroughly—marinating for 15–20 minutes lets those flavors deeply infuse each piece of beef and ensures every bite packs a punch of savoriness and tenderness.

Step 2: Sear the Beef

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high. Lay out the marinated beef in a single layer. Sear each side for 1–2 minutes so it browns beautifully but stays juicy inside; don’t cook it all the way yet! Transfer the beef to a plate once it’s browned.

Step 3: Stir-Fry Onions and Garlic

In the same pan, add your remaining oil followed by the sliced onions. Stir-fry for about 2–3 minutes until they start turning golden and just begin to soften, then toss in your minced garlic and cook another 30 seconds, releasing all those wonderful aromas.

Step 4: Combine and Sauce

Return the seared beef to the pan, then stir in the remaining oyster sauce, sugar, beef broth (or water), and sesame oil. Continue to stir-fry everything together for 2–3 more minutes. The sauce should thicken slightly and cling to every piece of beef and onion, creating that signature glossy look of a perfect Oyster Sauce Beef & Onion Stir-Fry.

Step 5: Final Touch and Seasoning

Finish by tasting and adjusting with extra black pepper if needed. Turn off the heat and, if you like a little burst of fresh color, sprinkle over the sliced green onions. That’s it—ready for the table!

How to Serve Oyster Sauce Beef & Onion Stir-Fry

Garnishes

For a classic finish, a generous sprinkle of fresh green onions is all you need—they deliver a pleasant bite and vibrant color. If you like a pop of heat, try thinly sliced red chilies on top. A tiny drizzle of extra sesame oil just before serving adds a beautiful shine and aroma, elevating your Oyster Sauce Beef & Onion Stir-Fry even more.

Side Dishes

This stir-fry is just begging to be ladled over a mound of steaming jasmine or short-grain rice, which soaks up the flavorful sauce. For a lighter touch, pair it with crisp stir-fried greens or a simple cucumber salad, which add balance and a cooling crunch. A bowl of miso soup or steamed bok choy on the side makes things feel even more like your favorite Chinese restaurant at home.

Creative Ways to Present

Feeling a little festive? Spoon your Oyster Sauce Beef & Onion Stir-Fry into crisp lettuce cups for a fun, hands-on appetizer. Layer it into a warm bao bun for a modern street food spin. Or simply serve family-style on a big platter surrounded by vibrant veggies and pickles—guaranteed to impress!

Make Ahead and Storage

Storing Leftovers

Store any leftover Oyster Sauce Beef & Onion Stir-Fry in an airtight container in the refrigerator for up to three days. The flavors actually deepen a little overnight, so a next-day lunch is always exciting! If possible, keep garnishes like green onions separate and add them fresh right before serving for best texture.

Freezing

If you plan to freeze the stir-fry, let it cool completely first. Package into freezer-safe containers or heavy-duty bags. It will keep well for up to two months, though the onions may soften a bit further once thawed. Thaw in the fridge overnight before reheating.

Reheating

For best results, reheat Oyster Sauce Beef & Onion Stir-Fry in a skillet over medium heat, stirring frequently until hot throughout (add a splash of water if needed to loosen the sauce). Microwaving works too—just cover and heat gently at half power to avoid overcooking the beef.

FAQs

Can I use another cut of beef instead of flank steak?

Absolutely! Sirloin works very well for this Oyster Sauce Beef & Onion Stir-Fry and is easily available. Try to avoid tougher cuts, though, as they may not get as tender in the quick cooking process.

Is there a good substitute for Shaoxing wine?

Dry sherry is the easiest substitute and gives a similar depth. If you don’t use alcohol, just skip it and add an extra splash of broth—the stir-fry will still taste delicious.

How thin should I slice the beef?

Aim for slices about 1/4 inch thick or even a touch thinner, always cutting against the grain. This gives each bite that tender, restaurant-style feel you love in Oyster Sauce Beef & Onion Stir-Fry.

Can I make this gluten free?

Yes! Just use gluten-free oyster sauce and tamari (a gluten-free soy sauce). Double-check your cornstarch and broth as well to ensure they’re gluten free.

Do I have to marinate the beef?

Marinating really makes a difference in flavor and mouthfeel, even with a quick soak. If you’re truly pressed for time, just give it 5–10 minutes—you’ll still notice the payoff in your finished Oyster Sauce Beef & Onion Stir-Fry.

Final Thoughts

There’s just something joyful about bringing a dish like Oyster Sauce Beef & Onion Stir-Fry to your own dinner table—the glistening sauce, the tender beef, the aroma that pulls everyone to the kitchen. I can’t wait for you to try this at home and make it your own little weeknight tradition. Enjoy every delicious, savory bite!

Oyster Sauce Beef & Onion Stir-Fry Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This delicious Oyster Sauce Beef & Onion Stir-Fry is a savory and flavorful Chinese-inspired dish that is quick and easy to make. Tender slices of beef are stir-fried with onions in a rich oyster sauce-based sauce, creating a satisfying meal that pairs perfectly with steamed rice.

Ingredients

Scale

For the Beef:

1 lb flank steak, thinly sliced against the grain
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon sugar
1/4 cup beef broth or water
1/2 teaspoon sesame oil
Freshly ground black pepper to taste

For Stir-Fry:

1 large yellow onion, sliced
2 garlic cloves, minced
Sliced green onions for garnish (optional)

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Instructions

Marinate the Beef: In a medium bowl, combine the sliced beef with oyster sauce, soy sauce, Shaoxing wine, cornstarch, and black pepper. Marinate for 15–20 minutes.
Sear the Beef: Heat vegetable oil in a skillet, sear the beef for 1–2 minutes per side. Remove and set aside.
Stir-Fry: In the same pan, sauté onion, add garlic, then return beef. Add oyster sauce, sugar, beef broth, and sesame oil. Stir-fry for 2–3 minutes.
Finish and Serve: Adjust seasoning, garnish with green onions, and serve hot with rice.