Stir-fry recipe for 4 people, takes only 15 mins; recipe has rump steak, soy sauce, five-spice, dry sherry, red chilli, cornflour, sunflower oil, pepper, broccoli, chicken stock, oyster sauce and noodle.
Chilli beef with broccoli & oyster sauce
Course: Stir-fry
Servings
4
servings
Prep time
15 mins
Ingredients
- Red Chilli: 1 red chilli, sliced into thin rings
- Pepper: 2 peppers, seeded and cut into uneven chunks
- Soy Sauce: 2 tbsp soy sauce
- Sunflower Oil: 3 tbsp sunflower oil
- Chicken Stock: 200ml chicken stock
- Broccoli: 150g tenderstem broccoli, trimmed into finger length pieces
- Noodle: rice or noodles, to serve
- Oyster Sauce: 2 tbsp oyster sauce
- Dry Sherry: 2 tbsp shaoxing rice wine or dry sherry
- Cornflour: 2 tbsp cornflour
- Rump Steak: 500g rump steak, sliced into thin strips
- Five Spice: large pinch five-spice powder
Directions
- 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.
- 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.
- 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.
