Chilli beef with broccoli & oyster sauce

Chilli beef with broccoli & oyster sauce

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(24 ratings)

Prep: 15 mins Cook: 15 mins Plus marinating


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: per serving

  • kcal408
  • fat21.7g
  • saturates6.6g
  • carbs20.2g
  • sugars6g
  • fibre3.3g
  • protein30.5g
  • salt2.5g
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    • 500g rump steak, sliced into thin strips
    • 2 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 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
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 2 peppers, seeded and cut into uneven chunks



      Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

    • 150g tenderstem broccoli, trimmed into finger length pieces



      Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

    • 200ml chicken stock
    • 2 tbsp oyster sauce
    • rice or noodles, to serve


    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.

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    Comments, questions and tips

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    Hannah Baker's picture
    Hannah Baker
    2nd Jan, 2019
    Lovely stir fry perfect with rump steak
    24th Feb, 2017
    Cant fault this! One of my favs xxxxx
    12th Aug, 2015
    This recipe is great! I try and keep the beef medium rare by not frying initially, this way it stays tender and isn't overdone.
    thunsley's picture
    19th Jul, 2015
    Love this recipe. Have cooked it a few times and is always enjoyed by the family.
    29th Jun, 2014
    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.
    4th Jul, 2013
    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...
    8th Nov, 2012
    Worked really well with leftover pork sliced thinly. Used sliced leeks and mushrooms instead of broccoli and peppers - yum!
    14th Oct, 2012
    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
    5th Sep, 2014
    Made this tonight added more oyster sauce & stock to make more sauce, otherwise will make again.
    12th Oct, 2012
    Very tasty and inspiring for changing flavours to a more fruity affair :)


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