Stir-Fried Cantonese Beef with Oyster Sauce and Scallions
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 ready in about 25 minutes blends vegetable oil, minced garlic cloves, finely grated ginger 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 320 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, 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Cantonese Beef with Oyster Sauce and Scallions take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Cantonese Beef with Oyster Sauce and Scallions?
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 Stir-Fried Cantonese Beef with Oyster Sauce and Scallions?
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 Stir-Fried Cantonese Beef with Oyster Sauce and Scallions 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 Stir-Fried Cantonese Beef with Oyster Sauce and Scallions?
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.
