Tender Beef with Onion and Chili Spaghetti: Quick Stir-Fry

This vibrant stir-fry brings together tender marinated beef, sweet onion, and fresh chili in a silky soy-oyster sauce. The spaghetti soaks up every savory drop, making the dish satisfyingly substantial — exactly the kind of quick supper that delivers restaurant-level flavor at home.

Ingredients

• Beef (tenderloin or sirloin) — 400 g (14 oz)
• Spaghetti — 250 g (9 oz)
• Large onion — 1
• Fresh red chili — 1
• Garlic — 3 cloves
• Soy sauce — 3 tbsp
• Oyster sauce — 1 tbsp
• Rice vinegar — 1 tbsp
• Cornstarch — 1 tbsp
• Sugar (brown or white) — 1 tsp
• Vegetable oil (for the marinade) — 1 tbsp
• Vegetable oil (for frying) — 2 tbsp
• Sesame oil (optional) — 1 tsp
• Ground black pepper — 1/4 tsp
• Salt — 1/2 tsp
• Scallions — 10 g (1/4 oz)
• Sesame seeds — 1 tsp

Step-by-Step Recipe

1. Slice the beef into very thin strips across the grain.
2. Mix the soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, 1 tbsp oil, minced garlic, sliced chili, and black pepper to make the marinade.
3. Toss the beef with the marinade and let it stand for 15–20 minutes.
4. Cook the spaghetti in salted water until al dente, then drain, reserving a little of the pasta water.
5. Heat a wok or a wide skillet over high heat and add 2 tbsp oil.
6. Quickly stir-fry the onion, cut into half-moons, for 1–2 minutes until softened and lightly caramelized, then transfer to a plate.
7. Stir-fry the beef in batches for 2–3 minutes until browned; do not overcrowd the pan.
8. Return the onion to the pan, add the spaghetti, pour in a little pasta water, and add sesame oil if using; toss vigorously for 30–60 seconds.
9. Taste and adjust the salt and heat if needed.
10. Serve sprinkled with scallions and sesame seeds.

Nutrition (per serving)

Tips and Variations

• Choose your noodles: Spaghetti is easy to find, but udon, egg noodles, or rice vermicelli all work beautifully.
• Best cuts of beef: Tenderloin, sirloin, or top round are all good options. The key is slicing very thinly across the grain.
• Adjust the heat: Use less chili or remove the seeds; if you like it hotter, add sriracha or chili flakes.
• Balance the sauce: If the sauce tastes too salty, add a splash of pasta water and a pinch of sugar.
• Add vegetables: Bell peppers, carrots, or broccoli can be added for extra crunch — stir-fry them quickly so they stay crisp.

FAQ

• Can I use a gluten-free soy sauce alternative? Yes — use tamari or a certified gluten-free soy sauce, and pair it with gluten-free noodles.
• What if I don’t have oyster sauce? Replace it with 1 tbsp soy sauce plus 1 tsp sugar, or use hoisin sauce and adjust the sweetness.
• Should I rinse the spaghetti after cooking? No. The starch on the surface helps the sauce cling to the noodles.
• How do I store and reheat leftovers? Keep in an airtight container in the refrigerator for up to 2 days; reheat in a skillet with a spoonful of water until warmed through.