Stir-Fried Cantonese Beef with Oyster Sauce and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 pairs vegetable oil, minced garlic cloves, finely grated ginger 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add 4 stalks of scallions cut into 2-inch lengths and stir-fry for 1 minute until they soften slightly.
  5. 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.
  6. Step 6: Remove from heat and serve immediately with steamed jasmine rice or noodles.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Cantonese Beef with Oyster Sauce and Scallions?

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 vegetable oil from drying out.

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.

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