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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
