Cantonese-Style Stir-Fried Beef with Oyster Sauce and Broccoli
Tender slices of beef stir-fried with crisp broccoli florets and coated in a savory oyster sauce, showcasing a classic Cantonese home-cooked dish. This chinese-inspired beef ready in about 30 minutes blends broccoli florets, vegetable oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 cups broccoli florets
- 3 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp ginger, minced
Instructions
- Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch and 1 tsp water to coat evenly; set aside for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 2 cups broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender. Remove broccoli and set aside.
- Step 3: Add the remaining 1 tbsp vegetable oil to the wok. Add 4 minced garlic cloves and 1 tsp 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 browned but still tender.
- Step 5: Mix 3 tbsp oyster sauce, 2 tbsp soy sauce, 1/4 cup water, and 1 tsp sugar in a small bowl. Pour this sauce mixture over the beef, stirring to coat.
- Step 6: Return the cooked broccoli to the wok and toss everything together for another 1-2 minutes until the sauce thickens and glazes the beef and broccoli.
- Step 7: Drizzle 1 tsp sesame oil over the dish, give a final toss, and serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cantonese-Style Stir-Fried Beef with Oyster Sauce and Broccoli take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cantonese-Style Stir-Fried Beef with Oyster Sauce and Broccoli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cantonese-Style Stir-Fried Beef with Oyster Sauce and Broccoli?
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 Stir-Fried Beef with Oyster Sauce and Broccoli 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 Stir-Fried Beef with Oyster Sauce and Broccoli?
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.
