Description
A flavorful and spicy Chinese-inspired stir-fry featuring tender strips of rump steak cooked with vibrant broccoli and bell peppers in a savory oyster sauce, perfect served over rice or noodles for a quick and 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
Stir-Fry
- 3 tbsp sunflower oil, divided
- 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: Place the thinly sliced rump steak in a bowl and add soy sauce, five-spice powder, shaoxing rice wine, sliced red chilli, cornflour, and a good seasoning of black pepper. Mix thoroughly so that each strip is coated evenly with the thick marinade paste. Allow it to marinate for at least 10 minutes, ideally 30 minutes, to develop flavor and tenderness.
- Cook the Beef: Heat 2 tablespoons of sunflower oil in a wok over high heat until very hot. Add the beef strips in a single layer without overcrowding the pan; cook in batches if necessary. Stir-fry vigorously for about 3 minutes until the beef is browned and crisp on the edges. Remove the cooked beef from the wok and set aside on a plate.
- Stir-Fry Vegetables: Quickly wipe the wok clean and heat the remaining 1 tablespoon of oil. Add the prepared peppers and tenderstem broccoli, stir-frying them for about 1 minute to maintain crunch and color.
- Add Sauce and Simmer: Pour in the chicken stock and add oyster sauce to the wok. Simmer the mixture together for 1 minute to blend the flavors.
- Combine and Finish: Return the cooked beef to the wok, stirring everything together. Bring it to a brief boil to thicken the sauce and coat the ingredients evenly. Serve immediately over hot rice or noodles for a delicious meal.
Notes
- For a spicier dish, increase the amount of red chilli or add chilli flakes.
- Shaoxing rice wine can be substituted with dry sherry or a dry white wine.
- Ensure the wok is very hot before starting to cook to prevent the beef from stewing and to achieve a crisp exterior.
- Cooking the beef in batches prevents overcrowding, ensuring each piece fries thoroughly.
- Oyster sauce can be replaced with vegetarian oyster sauce made from mushrooms for a vegetarian version, adjusting the rest of the ingredients accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: chilli beef, beef stir fry, broccoli stir fry, oyster sauce recipe, Chinese beef recipe, quick beef dinner, easy stir fry
