Chilli beef with broccoli & oyster sauce

Chilli beef with broccoli & oyster sauce

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(12 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 4

Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
408
protein
30.5g
carbs
20.2g
fat
21.7g
saturates
6.6g
fibre
3.3g
sugar
6g
salt
2.5g

Ingredients

  • 500g rump steak, sliced into thin strips
  • 2 tbsp soy sauce
  • large pinch five-spice powder
  • 2 tbsp shaoxing rice wine or dry sherry
  • 1 red chilli, sliced into thin rings
  • 2 tbsp cornflour
  • 3 tbsp sunflower oil
  • 2 peppers, seeded and cut into uneven chunks
  • 150g tenderstem broccoli, trimmed into finger length pieces
  • 200ml chicken stock
  • 2 tbsp oyster sauce
  • rice or noodles, to serve

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Method

  1. Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
  2. Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan – the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
  3. When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.

Recipe from bbcgoodfood.com, April 2012

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Comments

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toffeeman's picture
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Went down very well. Felt it was just missing something. Will add garlic and a bit more oyster sauce next time. May be use asparagus. Still very good.

cskelto's picture

such a nice recipe. i have always struggled to get a lot of flavour into stirfrys and make a real good one. this is great..seriously recommend it. i put in extra sauce ingredients so there was more sauce to coat noodles...

virginiag's picture
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Worked really well with leftover pork sliced thinly. Used sliced leeks and mushrooms instead of broccoli and peppers - yum!

jarvster2000's picture
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Very nice - I marinated the meat for 20 minutes and it was so tasty. I threw in a couple of pak choi leaves right at the end too. Somehow managed to screw up my rice noodles though!

heatherjdw's picture
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What good food issue is this recipe in please, cause it certainly is not APRIL 2012.
Made this tonight added more oyster sauce & stock to make more sauce, otherwise will make again.

sandrafrog's picture
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Very tasty and inspiring for changing flavours to a more fruity affair :)

hannahrook's picture

We have had this twice now and it is one I will do again. I used less chicken stock this time around (just enough to thin down the oyster sauce a bit) as I found it a bit overpowering first time and it was much better -still plenty of sauce. Served with noodles

erinsdaddy's picture
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lovely flavours, but needs a fair bit longer to cook than in recipe

jmccaveny's picture
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Cooked it all a bit longer than suggested so the broccoli was a little softer. Also added some coarsely cut onion. Really nice.

zendeling's picture
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Very nice!
If you make it with the Goes well with.. Noodles & beansprouts, watch out with soy, tends to get salty..

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