Stir-Fried Cantonese Beef with Oyster Sauce and Scallions

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slices of beef wok-fried with scallions and a savory oyster sauce glaze, delivering classic Cantonese flavors in a quick and satisfying dish. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, vegetable oil, fresh scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 10 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
2 tbsp vegetable oil
4 stalks, cut into 2-inch lengths fresh scallions
3 cloves, minced garlic cloves
1 tbsp, finely grated ginger
3 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp, mixed with 2 tbsp water cornstarch
1/4 tsp white pepper
1 tsp sugar

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch mixed with 2 tbsp water and 1/4 tsp white pepper; set aside to marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until just browned and tender; remove beef and set aside.
Step 3: Lower heat to medium-high and add 3 minced garlic cloves and 1 tbsp finely grated ginger to the wok, sauté for 30 seconds until fragrant but not browned.
Step 4: Add 4 stalks of scallions cut into 2-inch lengths and stir-fry for 1 minute until they soften slightly.
Step 5: Return the beef to the wok along with 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sugar. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the beef and scallions evenly.
Step 6: Remove from heat and serve immediately with steamed jasmine rice or noodles.