Abstract: In order to solve the problem of the poor gravy,poor chewiness and dry meat quality in traditional fried steak,with the help of the cooking loss,color,texture and sensory evaluation,the additive amount of onion juice(0,3%,6%,9%,12%,and 15%,respectively)and the tumbling time(0,5,10,15,20,and 25 min)were selected. Finally,the effects of adding onion juice on storage stability of steaks were analyzed in this paper. The results showed that onion juice addition level and tumbling time had significant effect on the eating quality of steak(p<0.05). With the onion juice addition level and tumbling time increasing,respectively,the cooking loss,hardness and chewiness of cured steak decreased and then increased,while the sensory scores was exactly on the contrary. When the amount of onion juice was 9% and the tumbling time was 10 min,the cooking loss of steaks reached the minimum value of 13% and 14.33%,respectively;the elasticity reached the maximum values of 0.95,0.94 mm,respectively;the steak tastes as well as the acceptability score was the best(p<0.05). In addition,steaks with onion sauce had a significant decrease in thiobarbituric acid values(TBARs)and peroxide values(POV)(p<0.05). According to the results of cooking loss,color,texture and sensory evaluation,the onion juice addition level of 9% and tumbling time of 10 min were the suggested final condition to satisfy the needs of beef industry.