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

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

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 ready in about 25 minutes pairs thinly sliced garlic cloves, vegetable oil, oyster sauce 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.

Prep: 15 min Cook: 10 min Serves 3 Vietnamese cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Wok-Tossed Stir Fry of Beef, Water Spinach, and Garlic take to make?

Total time is about 25 minutes (15 min prep + 10 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 Stir Fry of Beef, Water Spinach, and Garlic?

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 thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Wok-Tossed Stir Fry of Beef, Water Spinach, and Garlic?

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 Stir Fry of Beef, Water Spinach, and Garlic 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 Stir Fry of Beef, Water Spinach, and Garlic?

Vietnamese beef 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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