Cantonese-Style Beef and Broccoli Stir Fry
Thinly sliced beef stir-fried with crisp broccoli florets in a savory oyster sauce glaze, highlighting traditional Cantonese flavors. This chinese-inspired beef ready in about 25 minutes pairs broccoli florets, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 1/4 cup water
- 1 tsp sesame oil
- 1/4 tsp white pepper
Instructions
- Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp light soy sauce; set aside for 10 minutes to marinate.
- Step 2: Blanch 3 cups broccoli florets in boiling water for 2 minutes until bright green and crisp-tender; drain and set aside.
- Step 3: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering, then add 3 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant.
- Step 4: Add the marinated beef to the wok and stir-fry for 2-3 minutes until the beef changes color and is nearly cooked through.
- Step 5: Add the blanched broccoli florets back into the wok, then pour in 3 tbsp oyster sauce and 1/4 cup water; toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats the beef and broccoli.
- Step 6: Finish by drizzling 1 tsp sesame oil and seasoning with 1/4 tsp white pepper; toss to combine and remove from heat immediately. Serve hot with steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cantonese-Style Beef and Broccoli Stir Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cantonese-Style Beef and Broccoli Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Cantonese-Style Beef and Broccoli Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cantonese-Style Beef and Broccoli Stir Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cantonese-Style Beef and Broccoli Stir Fry?
Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
