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Beef and onion stir fry with rice.

Chinese Beef & Onion Stir Fry

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Chinese


This easy Chinese Beef and Onion Stir Fry is delicious served over fluffy jasmine rice – a quicker, healthier version of the Chinese takeaway classic that can be ready in just 20 minutes!


  • 200g (7 oz) steak (roughly 1 small steak)
  • 1 tbsp + 1 tsp oyster sauce
  • 1 tbsp + 1 tsp light oil
  • 1 tsp cornflour
  • 1 tbsp soy sauce
  • 2 tsp tomato ketchup
  • 1 tsp shaoxing rice wine (or dry sherry)
  • 2 large brown onions (see note)
  • 2 spring onions, thinly sliced, to serve
  • cooked jasmine rice, to serve


  1. Thinly slice the steak and combine with the 1 tsp of oyster sauce and oil, the cornflour and 1/2 tbsp of cold water. Set aside.
  2. To make the stir fry sauce, combine the remaining ouster sauce with the soy sauce, ketchup, shaoxing rice wine and 2 tbsp of cold water. Set aside.
  3. Peel the onions and slice into wedges. Heat the remaining 1 tbsp of oil in a wok or a large frying pan and cook the onions, stirring often for 5-6 minutes until slightly charred and mostly softened.
  4. Push the onions to one side of the pan and add the steak, cooking for a couple more minutes until just cooked through.
  5. Mix everything together and add the stir fry sauce. Cook for a further minute or two until you have a thick, sticky sauce.
  6. Serve immediately over jasmine rice and sprinkled with thinly sliced spring onions.


I tend to buy sacks of cheap brown onions that can be a little on the small side: in this instance I use three.