{"id":27813,"title":"Chinese Beef Onion Stir Fry","modified":"2025-10-06T08:19:34+02:00","plain":"Chinese beef with onions or stir-fried beef with onions is one of those dishes that is just as popular in Asia as it is in Europe. In fact, the base of the dish (beef and onions) is found in many traditional dishes almost everywhere. In Mandarin, the dish is called \u6d0b\u8471\u7092\u725b\u8089 \u2013 Y\u00e1ngc\u014dng ch\u01ceo ni\u00far\u00f2u.  \n\n\n\nThere's really something magical that happens in terms of taste when you combine beef and onions. By adding the Asian elements that distinguish it from its European counterparts, we achieve perfection. It's no wonder that it's one of the most popular recipes on the site.  \n\n\n\nFor a bit of history, this beef dish was invented in Taiwan. For more information, check here. \n\n\n\nA delicious beef with onions about to be finished\n\n\n\nThe main ingredients of beef with onions\n\n\n\nLight soy sauce: not to be confused with dark soy sauce. It brings a lot of flavor, so it's important to use a quality one, so pay attention to the ingredients on the label.  \n\n\n\nYou'll immediately see if there's a good soy content or not. I have a complete article on the subject explaining the different types of soy sauces and their manufacturing process. \n\n\n\nGinger: Use fresh ginger, not powder. It would completely change the taste. Plus, fresh ginger can literally be stored for weeks in the fridge and can be used in thousands of ways. In tea, for other recipes, etc. The icing on the cake: it has numerous medicinal properties.    \n\n\n\nChili: The dish really benefits from being slightly spicy (though you can do what you want) and I have a slight preference for bird's eye chilies. \n\n\n\nThey add a bit of heat, but not so much as to completely mask the taste of the dish. In short, the perfect combo. A good idea can also be to incorporate Korean gochujang which has a slightly sweet dimension and a very nuanced spiciness. The beef with onions will only be better with it! But I'll let you read my article on the subject.    \n\n\n\nHoisin sauce: This is what sets my recipe apart from many others on the internet. This sauce, known for accompanying Peking duck, is a real delight used in this context.  I even have a recipe to make it at home\n\n\n\nTips for beef with onions\n\n\n\nBe careful with the first step, using too much baking soda can change the taste of the meat in a bad way. If you're not sure you can measure the quantities correctly, skip this step \n\n\n\nSirloin, ribeye or other quick-cooking cuts can be used\n\n\n\nHow to accompany Chinese beef with onions?\n\n\n\nIt would be easy to say \"Alright, I'll make some delicious beef udon or stir-fried noodles with vegetables like at the restaurant!\" Well, yes, sure. But no.   \n\n\n\nWhy? Well, these two dishes, not to mention that udon also includes meat, already have a lot of sauce and it would mix with that of the beef with onions. \n\n\n\nThe optimal way in my opinion is to accompany this dish with something rather neutral. For example, I have a complete Cantonese rice recipe or even a very simplified one.  \n\n\n\nMy express Cantonese rice\n\n\n\nEven simpler, serve seasoned white rice! Or you can simply go for stir-fried vegetables in a wok, for example Chinese cabbage or bok choy.\n\n\n\nIf you like this dish, then you'll probably like the very similar beef with spring onions! \n\n\n\nFAQ on beef with onions\n\n\n\nWhat meat to use for beef with onions?\n\n\n\nGenerally, we prefer to use high-quality cuts that cook quickly. For example, rump steak, sirloin tip, or whiting. However, the (optional) baking soda technique described in the recipe allows you to use any cut. If we refer to the type of meat, it's interchangeable as seen in my chicken with onions recipe   \n\n\n\nHow to eat beef with onions?\n\n\n\nIn Chinese culture, beef with onions is typically served as one of several dishes on the table to be shared among diners. However, eating it in the European style is equally satisfying. \n\n\n\nHow to make the meat as tender as in a restaurant?\n\n\n\nThis is the baking soda method for tenderizing meat that I detail in the recipe and in my article on the subject. It's the secret to the very tender meat found in restaurants \n\n\n\n\n\n\n\n\n\n\n\tChinese beef and onion stir fry\n\t\t\n\t\tThe authentic recipe for beef with Chinese onions. A simple, quick and delicious dish\t\n\t\n\t\tWok\t\n\t\n\t\tSauce3 tablespoons hoisin sauce2 tablespoons light soy sauce1 tablespoons brown sugar1.5 tablespoons waterMarinade300 g beef (thinly sliced)1 pinch salt1 pinch black pepper1 tablespoons cornstarchOther ingredients1 tablespoons oil (for cooking)2 teaspoon grated ginger5 dried red chilies (optional)4 cloves  garlic (minced)4 green onions (cut on the bias into 1 cm pieces)1 onion (sliced)\t\n\t\n\t\t(Optional) For an even more authentic taste, you can pre-marinate the meat in 140 ml of water and one teaspoon of baking soda for 30 min, rinse well, then marinate for 10 min with the next stepMarinate the meat for 10 min with salt, pepper and cornstarchMix the sauce ingredients: hoisin, soy sauce, brown sugar and waterHeat some oil in a pan over high heat. When it is very hot, add the beef and stir-fry for 3 min. Set asideLower the heat to medium-low and stir-fry the chili for 1 min, then add the garlic and ginger and cook for 2 minRaise the heat to medium. Add the onion and stir-fry for 5 min until it brownsAdd the meat and toss for 30 secondsAdd the green onions and the sauce and stir for 5 min over medium-high heat\t\n\t\n\t\tIn general, you should choose tender cuts that cook quickly, such as rump steak, pear or merlan. However, the (optional) baking-soda technique described in the recipe allows you to use any cut.\nBe careful in the first step: using too much baking soda can alter the flavour of the meat for the worse. If you are not sure you can measure the quantities accurately, skip this step\n\t\n\t\n\t\tMain courseChinesebeef and onions","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27813","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27813"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27813\/revisions"}],"predecessor-version":[{"id":89881,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27813\/revisions\/89881"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20290"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}