This beef and onion stir-fry is seriously delicious! Tender beef, sweet kecap manis, and a hint of ginger come together with crunchy broccoli, mushrooms, and a touch of chilli. All tossed in a rich, savoury sauce and finished with fresh coriander and a drizzle of sesame oil. So good over a bowl of fluffy rice!
Beef stir-fry nights are a regular thing in our house, and this beef and mushroom stir-fry with sweet kecap manis and caramelised onions is always a hit. And let me tell you—this sauce? It’s next-level delicious.
We’re talking tender strips of beef marinated to perfection, tossed with crunchy broccoli and earthy mushrooms, all coming together in a savoury, slightly sweet, and just-a-bit-spicy stir-fry. Whether you're making a classic beef ginger stir-fry or switching things up with extra veggies, this dish is a total weeknight winner.
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Ingredients for this stir fry
For the Marinate:
- Kecap Manis – A sweet, thick Indonesian soy sauce that adds a rich, caramelised flavour to the stir-fry. It’s slightly syrupy and balances beautifully with the savoury ingredients. Find it in the Asian section of most supermarkets. Substitute with a mix of regular soy sauce and a touch of brown sugar or honey.
- Ginger – Fresh ginger adds a warm, slightly spicy kick that enhances the overall flavour of the stir-fry. Grate it finely to infuse the dish with its fragrant, zesty aroma. Store fresh ginger in the fridge or freezer for longer shelf life.
For the stir-fry
- Beef stir-fry strips – Thinly sliced strips of beef that cook quickly and stay tender, making them perfect for stir-fries. Look for pre-cut stir-fry beef at your local supermarket, or slice your own from cuts like rump, sirloin, or flank steak.
- Olive oil – Used for stir-frying the ingredients, olive oil adds a mild richness to the dish. Substitute with vegetable oil or peanut oil for a more neutral flavour.
- Red onion – Adds a touch of sweetness and colour to the stir-fry. Cut into thin wedges to soften quickly while still retaining a bit of crunch. Substitute with brown onion if needed.
- Mushrooms – Sliced mushrooms add a savoury, umami depth to the stir-fry. Button or cremini mushrooms work well, but feel free to use shiitake or portobello for a richer flavour.
- Broccoli – Bright and crunchy broccoli florets bring a pop of colour and freshness to the dish. Trim into bite-sized pieces for even cooking. Substitute with broccolini or snow peas for variety.
To serve:
- Any rice or microwaveable rice – White rice is the perfect base for this stir-fry, soaking up all the delicious sauce. Jasmine or basmati rice works well for a fluffy texture, but you can substitute with brown rice for a nuttier flavour. Top tip: Use microwaveable rice on busy nights to save time.
- Crispy chilli flakes – Optional, but great for adding a touch of heat. Add for a little spice, or leave out if you prefer a milder dish.
- Coriander leaves – Fresh coriander adds a burst of herbaceous flavour right at the end. Roughly chop and scatter over the stir-fry for a bright finishing touch. If you're not a coriander fan, swap it for fresh parsley.
- Sesame oil – A small but mighty ingredient that adds a nutty, toasty aroma to the stir-fry. Drizzle it in at the end for the best flavour. Look for toasted sesame oil in the Asian section of the supermarket.
How to make this Beef stir fry recipe
This Beef and Onion Stir Fry is a quick, tasty meal that’s packed with flavour and comes together in around 20 minutes—perfect for busy weeknights when you need something hearty and satisfying!
Workflow – Start by getting all your ingredients prepped—slice the beef, mushrooms, onion, and broccoli so they’re ready to go. Then, cook the beef first to get a nice sear, set it aside, and stir-fry the onions, mushrooms, and broccoli until they’re tender but still have a bit of crunch.
Step 1: Marinating the beef strips
Place the beef in a bowl with Kecap Manis, ginger, and pepper, then toss to coat. Cover and refrigerate for 30 minutes, then drain, reserving the marinade.
Step 2: Stir-fry the beef
Heat a little oil in a hot pan and quickly cook the beef strips until browned and tender. Remove the beef and set it aside to keep it juicy.
Step 3: Stir-fry the veggies
In the same pan, add the onion and cook it for about a minute, then toss in the mushrooms and broccoli. Stir-fry them until they’re just tender but still crisp and fresh.
Step 4: Sauce it up
Add the beef back to the pan along with the kecap manis, grated ginger, and a little pepper. Let everything cook together for another minute or two so the sauce thickens and coats all the ingredients.
Serve this Beef and Onion Stir Fry with sesame oil, fresh coriander leaves on a bed of steamed rice and enjoy a meal packed with umami, slightly sweet, and absolutely delicious!
Hint: For a quick and easy midweek dinner, I sometimes use microwaveable rice instead of regular rice—it saves time without sacrificing taste! If you want to level up the flavour, try serving it with coconut rice. So delicious!
Substitutions
This Beef and Onion Stir Fry is super flexible, so feel free to make it your own with these simple swaps or additions:
- Swap the beef
If you're not a fan of beef, try using chicken, lamb, or even tofu for a vegetarian version. Just make sure to adjust cooking times accordingly for each protein. - Change up the veggies
Not a fan of broccoli or mushrooms? No worries! You can swap them for any vegetables you like—think capsicum (bell peppers), snow peas, or carrots. The stir-fry method works with most veggies! - Adjust the sauce
If you don’t have kecap manis (sweet soy sauce), you can substitute with regular soy sauce and a little brown sugar to achieve that sweet, umami flavour. You can also add a dash of oyster sauce for a deeper, savoury note.
Make this Beef broccoli and mushroom stir fry work for you by mixing and matching to suit your taste!
Variations
- Make it spicier
Add a chopped fresh chilli or more chilli flakes if you like some heat in your stir fry. - Add some crunch
Toss in a handful of roasted peanuts or cashews at the end for extra crunch and a nutty flavour. - Herb swap
Don’t have coriander? Fresh basil, mint, or even spring onions (green onions) can bring a fresh, herby flavour that complements the dish.
Check out my Vegetarian stir fry recipe for a delicious meat-free alternative!
How to Store this stir fry
This beef stir-fry is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a hot pan with a splash of water or extra kecap manis to refresh the flavours. Avoid freezing as the texture of the broccoli may become mushy.
Top Tip
- Short on time?
Use microwaveable rice for an even quicker meal—just heat it up while the stir-fry cooks! - No kecap manis?
Substitute with a mix of soy sauce and a little brown sugar. - Want extra crunch?
Toss in some sliced capsicum or snow peas. - Spice it up!
Add an extra pinch of chilli flakes or a drizzle of sriracha before serving. - Make it low-carb:
Swap rice for cauliflower rice or serve over zucchini noodles.
FAQ
Absolutely! Chicken or even tofu works beautifully in this stir-fry. Just adjust cooking times as needed.
Kecap Manis is a sweet soy sauce with a thick, molasses-like consistency. It’s widely available in the Asian section of most supermarkets in Australia.
This stir-fry is best served fresh, but you can prep the marinade and veggies ahead of time to save on cooking effort.
Yes! Feel free to turn this beef and mushroom stir-fry into a vegetarian dish or simply pack it with extra veggies like capsicum, snow peas, or baby corn for added colour and crunch.
Beef and onion stir fry
- Total Time: 50 minutes
- Yield: 4 1x
Description
Serve this Beef and Onion Stir Fry with sesame oil, fresh coriander leaves on a bed of steamed rice and enjoy a meal packed with umami, slightly sweet, and absolutely delicious!
Ingredients
600g beef stir-fry strips
½ cup kecap manis
2 cm piece ginger, grated
Pepper, to taste
300g white rice, uncooked
40ml olive oil
1 red onion, cut into thin wedges
280g mushrooms, sliced
2 heads broccoli, trimmed and cut into florets
2 teaspoon crispy chilli oil (optional)
½ cup coriander leaves, roughly chopped
1 tablespoon sesame oil
Instructions
Marinate the beef:
In a mixing bowl, combine the beef, kecap manis, ginger, and pepper. Toss to coat, cover, and refrigerate for 30 minutes (or at least 5 minutes if short on time). If prepping ahead, marinate in the morning and leave covered in the fridge all day. Drain, reserving the marinade.
Cook the rice:
Prepare rice according to packet instructions and keep warm. Or use microwaveable rice if short on time.
Sear the beef:
Heat 2 teaspoons of oil in a wok over high heat. Stir-fry the beef in batches, adding more oil as needed. Set the cooked beef aside.
Stir-fry the veggies:
Add the remaining oil to the wok. Stir-fry the onion for 1 minute, then add the mushrooms and broccoli. Cook for 2 more minutes, stirring frequently.
Bring it all together:
Return the beef and reserved marinade to the wok. Stir-fry for 1-2 minutes, until the sauce is bubbling hot.
Finish and serve:
Remove from heat, stir through coriander, crispy chilli oil and sesame oil, and serve immediately over warm rice.
- Prep Time: 10
- Marinate: 30
- Cook Time: 10
- Category: Beef
- Method: Stir-fry
- Cuisine: Asian
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