Wok-Seared Beef and Broccoli with Oyster Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

Tender strips of beef wok-seared with crisp broccoli florets and coated in a luscious oyster sauce glaze, perfect over steamed rice. This Chinese recipe, ready in about 30 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 280 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: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Blanch 3 cups broccoli florets in boiling salted water for 2 minutes until bright green and crisp-tender; drain and set aside.
  2. Step 2: In a small bowl, mix 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
  3. Step 3: Heat 3 tbsp vegetable oil in a wok over high heat until smoking. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until just browned; remove and set aside.
  4. Step 4: In the same wok, add 3 minced garlic cloves and 1 tsp minced ginger; stir-fry for 30 seconds until fragrant.
  5. Step 5: Return beef to the wok along with the blanched broccoli. Pour in the oyster sauce mixture and stir continuously for 2 minutes until the sauce thickens and coats the beef and broccoli.
  6. Step 6: Drizzle 1 tsp sesame oil and sprinkle 1/4 tsp black pepper; toss briefly and serve immediately.

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