Wok-Tossed Beef and Broccoli with Oyster Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef strips stir-fried with crisp broccoli florets in a savory oyster sauce glaze, a classic Chinese comfort dish. This chinese ready in about 22 minutes blends (about 150g) broccoli florets, vegetable oil, minced garlic cloves 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.

Prep: 10 min Cook: 12 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 300g thinly sliced flank steak with 1 tsp cornstarch in a bowl until evenly coated. Set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat. Add 2 cups broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender. Remove broccoli and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add 3 minced garlic cloves and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add the beef slices and stir-fry for 3-4 minutes until browned but still tender.
  5. Step 5: Return broccoli to the wok. Pour in 3 tbsp oyster sauce, 1 tbsp soy sauce, and 1/4 cup water. Stir well and cook for another 2 minutes until the sauce thickens and coats the beef and broccoli evenly.

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Frequently asked questions

How long does Wok-Tossed Beef and Broccoli with Oyster Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wok-Tossed Beef and Broccoli with Oyster Sauce?

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 Wok-Tossed Beef and Broccoli with Oyster Sauce?

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 Wok-Tossed Beef and Broccoli with Oyster Sauce 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 Wok-Tossed Beef and Broccoli with Oyster Sauce?

Chinese chinese 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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