Wok-Tossed Beef and Broccoli with Oyster Sauce Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender strips of beef stir-fried with crisp broccoli florets and coated in a glossy oyster sauce glaze for a classic Chinese favorite. This chinese-inspired chinese ready in about 30 minutes pairs broccoli florets, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 1 tbsp cornstarch and 1 tbsp Shaoxing wine in a bowl until evenly coated. Set aside for 10 minutes.
  2. Step 2: Blanch 3 cups broccoli florets in boiling water for 2 minutes until bright green and crisp-tender. Drain and set aside.
  3. Step 3: Heat 3 tbsp vegetable oil in a wok over high heat until hot. Add the marinated beef and stir-fry for 3-4 minutes until browned but still tender. Remove beef and set aside.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced ginger to the wok and stir-fry for 30 seconds until fragrant.
  5. Step 5: Return the beef and broccoli to the wok. Add 3 tbsp oyster sauce, 1 tbsp soy sauce, 1/4 cup water, 1 tsp brown sugar, and 1 tsp sesame oil. Stir-fry for 2 minutes until the sauce thickens and evenly coats the ingredients. Serve immediately.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Wok-Tossed Beef and Broccoli with Oyster Sauce Glaze?

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 broccoli florets from drying out.

Can I substitute ingredients in Wok-Tossed Beef and Broccoli with Oyster Sauce Glaze?

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 Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Glaze?

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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