Chilli Beef with Broccoli & Oyster Sauce Recipe

Introduction

This chilli beef with broccoli and oyster sauce is a flavorful stir-fry that combines tender strips of marinated rump steak with crisp vegetables in a savory, slightly spicy sauce. Perfect for a quick weeknight meal, it pairs beautifully with rice or noodles for a satisfying dinner.

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

Instructions

1. Step 1: In a bowl, combine the beef strips with soy sauce, five-spice powder, rice wine, sliced chilli, cornflour, and a good grind of black pepper. Mix thoroughly to coat the beef in a thick paste. Let it marinate for at least 10 minutes, though 30 minutes is ideal for better flavor.
2. Step 2: Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the beef in a single layer—if your wok isn’t large enough, cook the beef in batches to avoid overcrowding. Stir-fry vigorously for about 3 minutes until the beef is browned and crisp, then transfer it to a plate.
3. Step 3: Wipe out the wok quickly, then heat the remaining tablespoon of oil. Stir-fry the pepper chunks and tenderstem broccoli for about 1 minute.
4. Step 4: Pour in the chicken stock and add the oyster sauce. Let the sauce simmer for 1 minute to bring the flavors together.
5. Step 5: Return the cooked beef to the wok, stirring quickly. Bring the sauce to a boil briefly to thicken slightly, then remove from heat.
6. Step 6: Serve immediately with steamed rice or noodles for a complete meal.

Tips & Variations

• For extra heat, add more fresh chilli or a dash of chilli flakes when stir-frying the vegetables.
• If you prefer a gluten-free dish, use tamari instead of soy sauce and check the oyster sauce label for gluten-free options.
• Instead of rump steak, you can use sirloin or flank steak, sliced thinly across the grain for tenderness.
• Try adding sliced mushrooms or snap peas for more vegetable variety and texture.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or stock to loosen the sauce if needed. Avoid microwaving to maintain the beef’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef marinade in advance?

Yes, you can marinate the beef up to 24 hours in advance and keep it covered in the fridge. This helps develop deeper flavor and tenderizes the meat.

What can I substitute for shaoxing rice wine if I don’t have it?

A dry sherry or a dry white wine works well as a substitute. For a non-alcoholic option, use chicken broth with a splash of rice vinegar.

Chilli Beef with Broccoli & Oyster Sauce Recipe

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★★★★★

4.8 from 51 reviews

• Author: Ben
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A flavorful and quick stir-fry recipe featuring tender strips of rump steak cooked with vibrant broccoli and sweet peppers in a rich oyster sauce, accented by a touch of five-spice and fresh chili. Perfect served over steamed rice or noodles for a satisfying meal.

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Ingredients

Scale 1x2x3x

Beef Marinade

• 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
• Black pepper, to season

Vegetables & Sauce

• 2 tbsp sunflower oil, plus 1 tbsp extra
• 2 peppers, seeded and cut into uneven chunks
• 150g tenderstem broccoli, trimmed into finger length pieces
• 200ml chicken stock
• 2 tbsp oyster sauce

To Serve

• Rice or noodles

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Instructions

1. Marinate the Beef: In a bowl, combine the rump steak strips with soy sauce, five-spice powder, shaoxing rice wine (or dry sherry), sliced red chilli, cornflour, and a seasoning of black pepper. Mix thoroughly to coat the beef evenly in the marinade paste. Let it rest for at least 10 minutes, ideally 30 minutes, to allow flavors to develop.
2. Cook the Beef: Heat 2 tablespoons of sunflower oil in a wok over high heat until very hot. Add the marinated beef in a single layer, avoiding overcrowding. If necessary, cook in batches. Stir-fry vigorously for about 3 minutes until the beef is browned and edges are crisp. Remove the cooked beef from the wok and set aside on a plate.
3. Stir-fry Vegetables: Wipe out the wok quickly to remove any residue. Add the remaining tablespoon of oil and heat it up. Add the chopped peppers and tenderstem broccoli, stir-frying continuously for about 1 minute to maintain a crisp texture.
4. Add Sauce and Simmer: Pour in the chicken stock and oyster sauce, then simmer everything together for 1 minute so the vegetables absorb the flavor.
5. Combine Beef and Thicken Sauce: Return the cooked beef to the wok with the vegetables and sauce. Bring the mixture to a brief boil to thicken the sauce and coat the ingredients evenly.
6. Serve: Serve the chili beef and broccoli stir-fry immediately, paired with steamed rice or noodles for a complete meal.

Notes

• For a spicier dish, increase the amount of red chilli or add a splash of chili oil at the end.
• Shaoxing rice wine can be substituted with dry sherry if unavailable.
• Do not overcrowd the wok when frying beef to ensure it crisps rather than steams.
• Use a high smoke point oil like sunflower for stir-frying at high heat.
• Leftover sauce can be thickened with a little extra cornflour slurry if needed.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: chilli beef, broccoli stir fry, oyster sauce beef, Chinese stir fry, quick dinner, rump steak recipe