This beef with onions recipe is the English version of my “bœuf aux oignons” from YouTube, adapted for my Canadian and US readers. I kept the spirit of the original video, but I updated a few things since I first posted it:

a more complete marinade with garlic and ginger,
a proper glossy stir-fry sauce,
clearer quantities for beef, onions and rice so the dish works every time.

Asian-Style Beef and Onion Skillet with Jasmine Rice (30 Minute Meal)

It’s a perfect weeknight beef and onion stir fry: thin slices of Angus beef, lots of caramelized onions, and a savoury Asian-style sauce served over jasmine rice.

Why you’ll love this beef and onion stir fry

A comforting beef and onion skillet recipe ready in about 30 minutes (plus marinating time).
Thinly sliced beef stays tender and juicy, even cooked quickly over high heat.
Simple pantry ingredients: soy sauce, oyster sauce, garlic, ginger.
A versatile dish you can pair with fluffy rice pilaf, creamy mashed potatoes or even authentic Belgian fries.

Ingredients

For the beef

900 g (2 lb) flank, hanger steak or sirloin, very thinly sliced against the grain
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) oyster sauce
15 ml (1 tbsp) Shaoxing wine or dry sherry (or 1 tbsp rice vinegar)
10 ml (2 tsp) sugar
10 ml (2 tsp) cornstarch
15 ml (1 tbsp) neutral oil (peanut or canola)
10 g (2 cloves) garlic, finely minced
10 g (1 tbsp) fresh ginger, finely minced
2–3 ml (½ tsp) freshly ground black pepper

No extra salt needed: soy sauce and oyster sauce are already salty.

For the onions

150 g (5 oz) yellow onion, thinly sliced
150 g (5 oz) white onion, thinly sliced
150 g (5 oz) red onion, thinly sliced
30–45 ml (2–3 tbsp) peanut oil or other high-heat oil

For the sauce

125 ml (½ cup) water or beef broth
15 ml (1 tbsp) soy sauce
5 ml (1 tsp) cornstarch
30 ml (2 tbsp) cold water (to dissolve the cornstarch)
5 ml (1 tsp) toasted sesame oil (optional, to finish)

For the jasmine rice

500 ml (2 cups) jasmine rice
750 ml (3 cups) cold water
8–10 pods green cardamom, lightly crushed

Step-by-step instructions

1. Marinate the beef

Slice the beef very thinly against the grain.
Place it in a large bowl.
Add soy sauce, oyster sauce, Shaoxing wine (or rice vinegar), sugar, cornstarch, oil, garlic, ginger and black pepper.
Mix well with your hands to coat every slice.
Cover and marinate in the fridge for at least 1 hour (up to 4 hours).

This simple marinade gives you that restaurant-style flavour you find in an easy Mongolian beef recipe or a quick crispy beef stir fry.

2. Cook the jasmine rice

Rinse the jasmine rice briefly under cold water.
Add rice, water and cardamom pods to a saucepan.
Bring to a boil over high heat.
Once boiling, cover, reduce to low heat and cook until the water is absorbed (about 12 minutes).
Turn off the heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.

You can also serve this beef with Cantonese-style fried rice or my easy homemade chicken fried rice.

3. Sauté the onions

Slice the yellow, white and red onions.
Heat a wok or large skillet over high heat with 2 tbsp oil.
Add the onions and stir-fry for 5–8 minutes, until lightly golden but not mushy.
Transfer to a plate and set aside.

4. Mix the sauce

In a small bowl, stir the cornstarch and cold water together.
In another container, combine water or broth with the extra soy sauce.
Keep both near the stove: stir-frying goes fast.

5. Stir-fry the beef

Heat the wok again over high heat. Add a little more oil if needed.
Lift the beef out of the marinade, letting the excess drip off (keep the marinade).
Stir-fry the beef in one or two batches so it sears instead of steaming.
Cook for 2–3 minutes, just until the slices are no longer pink.

6. Finish the stir fry

Add the onions back into the wok with the beef.
Pour in the reserved marinade and the water/broth mixture.
Bring to a boil.
Stir the cornstarch slurry and drizzle it into the wok while stirring constantly.
Cook until the sauce thickens and coats the beef and onions.
Turn off the heat and finish with toasted sesame oil.

Taste and adjust: a little more soy sauce for salt, a pinch of sugar to balance, or a splash of rice vinegar for brightness if you like.

7. Serve

Serve the beef and onions on top of a bed of jasmine rice or alongside fluffy rice pilaf, with a side of homemade garlic butter baguette or authentic Belgian fries.

Substitutions

Beef cut: try flank steak, hanger steak, sirloin or even ribeye, as long as you slice it thinly.
Shaoxing wine: use dry sherry or rice vinegar instead.
Oyster sauce: swap for hoisin sauce for a slightly sweeter twist.
Jasmine rice: serve with basmati rice, Cantonese fried rice, or even creamy mashed potatoes.
Gluten-free: use tamari instead of soy sauce and check your oyster sauce label, or replace it.

What to serve with this beef and onion stir fry

To build a full Asian-inspired dinner at home, pair this recipe with:

A bowl of easy chicken chow mein.
Some homemade Korean fried chicken.
A batch of crispy chicken tenders.
A light salad with homemade ranch dressing.
A serving of easy homemade sweet and sour sauce for dipping.
A side of easy Szechuan chicken with vegetables for extra spice.
A comforting bowl of weeknight beef ragout on cooler evenings.
For dessert, try my moist dark chocolate cake or homemade tiramisu.

FAQ – Beef with onions (Asian-style)

Can I make this beef and onion stir fry ahead of time?
You can prep ahead by marinating the beef and slicing the onions. For the best texture, stir-fry everything just before serving.

What’s the best cut of beef for this recipe?
Flank steak, hanger steak, sirloin or ribeye all work well as long as you slice them thinly against the grain.

Do I need a wok?
A wok is ideal, but a large heavy skillet works perfectly, just like in my easy crispy beef recipe.

How do I keep the beef tender?
Slice thinly against the grain, marinate with cornstarch and oil, and cook quickly over high heat without overcrowding the pan.

Can I add vegetables?
Absolutely. Bell peppers, carrots, mushrooms or broccoli florets are great additions to turn this into a beef and vegetable stir fry.

Asian-Style Beef and Onion Skillet with Jasmine Rice (30 Minute Meal)

This beef with onions recipe is the English version of my “bœuf aux oignons” from YouTube, adapted for my Canadian and US readers. I kept the spirit of the original video, but I updated a few things since I first posted it:

Print The Recipe Pin The Recipe

Prep Time 15

Cooking Time 15

Category Main Course

Cuisine Asian, Chinese

Portions 4 Portions

Calories 550 kcal

Ingredients

For the beef

900 g 2 lb flank, hanger steak or sirloin, thinly sliced
45 ml 3 tbsp soy sauce
30 ml 2 tbsp oyster sauce
15 ml 1 tbsp Shaoxing wine or rice vinegar
10 ml 2 tsp sugar
10 ml 2 tsp cornstarch
15 ml 1 tbsp neutral oil
10 g 2 cloves garlic, minced
10 g 1 tbsp ginger, minced
2 –3 ml ½ tsp black pepper

For the onions

150 g 5 oz yellow onion, sliced
150 g 5 oz white onion, sliced
150 g 5 oz red onion, sliced
30 –45 ml 2–3 tbsp peanut oil

For the sauce

125 ml ½ cup water or beef broth
15 ml 1 tbsp soy sauce
5 ml 1 tsp cornstarch
30 ml 2 tbsp cold water
5 ml 1 tsp toasted sesame oil (optional)

For the jasmine rice

500 ml 2 cups jasmine rice
750 ml 3 cups water
8 –10 cardamom pods

Instructions

Combine all marinade ingredients with the sliced beef. Marinate in the fridge for at least 1 hour.
Cook the jasmine rice with water and cardamom: bring to a boil, cover, reduce heat and cook until the water is absorbed. Rest 10 minutes, then fluff.
Stir-fry the sliced onions in hot oil until lightly golden but still slightly crisp. Transfer to a plate.
Drain the beef lightly and stir-fry over high heat (in one or two batches) until just cooked through.
Return onions to the wok. Add the reserved marinade and the water/broth mixed with soy sauce. Bring to a boil.
Stir in the cornstarch slurry and cook until the sauce thickens and coats the beef and onions. Finish with sesame oil, taste and adjust seasoning.
Serve hot over jasmine rice.

Video

Notes