Wok-Tossed Stir Fry of Beef, Water Spinach, and Garlic

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Quick wok stir fry combining tender strips of beef with crisp water spinach and punchy garlic in a savory oyster sauce glaze. This Vietnamese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, water spinach (rau muống), 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 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.

Ingredients

• 12 oz, thinly sliced across the grain flank steak
• 6 cups, washed and chopped into 3-inch pieces water spinach (rau muống)
• 5, thinly sliced garlic cloves
• 3 tbsp vegetable oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 5 thinly sliced garlic cloves and stir-fry for 30 seconds until fragrant but not burnt.
2. Step 2: Add 12 oz thinly sliced flank steak to the wok and stir-fry for 2-3 minutes until the beef is mostly browned but still tender.
3. Step 3: Toss in 6 cups chopped water spinach and stir-fry quickly for 1-2 minutes until the greens are wilted but retain bright color.
4. Step 4: Add 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Toss everything together for 1 minute until the sauce coats the beef and water spinach and thickens slightly.
5. Step 5: Remove from heat and serve immediately with steamed jasmine rice or noodles.