Dinner

Chilli Beef with Broccoli & Oyster Sauce Recipe

ByHailey Reed November 27, 2025November 27, 2025

Introduction

This chilli beef with broccoli and oyster sauce is a quick and flavorful stir-fry that’s perfect for a weeknight dinner. Tender strips of beef are marinated and cooked to perfection, paired with crunchy vegetables and a savory sauce. Serve it with rice or noodles for a complete meal.

A white bowl filled with three main layers: on one side, there are smooth, pale yellow noodles loosely piled; next to the noodles is a colorful stir-fry mix with tender brown beef slices, bright green broccolini spears, and chunks of red and yellow bell peppers, all coated in a shiny sauce. The white marbled background highlights the vivid colors of the dish, making it look fresh and tasty. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, combine the beef strips with soy sauce, five-spice powder, shaoxing rice wine, sliced chilli, cornflour, and season with black pepper. Mix well to coat the beef completely and let it marinate for at least 10 minutes, ideally 30 minutes.
Step 2: Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the beef in a single layer without overcrowding; cook in batches if needed. Stir-fry vigorously for about 3 minutes until the beef is brown and crisp. Remove and set aside.
Step 3: Wipe out the wok quickly, then heat the remaining 1 tablespoon oil. Stir-fry the peppers and broccoli for 1 minute.
Step 4: Pour in the chicken stock and add the oyster sauce. Let it simmer for 1 minute.
Step 5: Return the cooked beef to the wok, stirring to combine. Bring to a boil briefly to thicken the sauce, then serve immediately with rice or noodles.

Tips & Variations

For extra heat, add more sliced red chilli or a dash of chilli flakes to the marinade.
Swap tenderstem broccoli for regular broccoli if unavailable, adjusting cooking time slightly.
Use sesame oil instead of sunflower oil for a nuttier flavor.
Try adding sliced mushrooms or baby corn for more vegetable variety.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until piping hot. For best texture, avoid storing the beef with the sauce for too long.

How to Serve

A white bowl filled with three main layers: a base layer of thin white noodles neatly arranged on one side, a colorful mix of green broccolini and bright yellow and red bell pepper pieces scattered over tender slices of brown meat glazed with a shiny sauce, all sitting on a white marbled surface. The broccolini has a fresh, slightly rough texture, while the meat looks soft and juicy with a light sheen, and the bell peppers add crisp, vibrant colors alongside the noodles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or flank steak can be used as alternatives. Just slice thinly against the grain for tenderness.

Can I make this dish vegetarian?

To make a vegetarian version, replace the beef with firm tofu or seitan, and use vegetable stock instead of chicken stock. Adjust cooking times accordingly.