Stir-Fried Garlic Beef and Broccoli with Oyster Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 strips of beef and crisp-tender broccoli florets come together in a savory oyster sauce glaze for a classic stir fry perfect over steamed rice. This Chinese-inspired stir-fry recipe, ready in about 22 minutes, pairs flank steak, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 10 min Cook: 12 min Serves 3 Chinese cuisine 370 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
3 cups broccoli florets
2 tbsp vegetable oil
4, minced garlic cloves
1 tbsp fresh grated ginger
3 tbsp oyster sauce
2 tbsp soy sauce
1 tsp brown sugar
1 tsp cornstarch
1/4 cup water
2, sliced for garnish green onions
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
Step 2: Heat 1 tbsp vegetable oil over high heat in a large wok or skillet until shimmering. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the wok. Toss in 4 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
Step 4: Add 3 cups broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
Step 5: Return beef to the wok along with the oyster sauce mixture. Stir everything together and cook for another 2 minutes until sauce thickens and coats the beef and broccoli.
Step 6: Season with 1/4 tsp black pepper and garnish with 2 sliced green onions before serving hot over steamed rice.