Dinner

Chilli Beef with Broccoli & Oyster Sauce Recipe

ByEthan Lark November 28, 2025November 28, 2025

Introduction

This chilli beef with broccoli and oyster sauce is a quick and flavorful stir-fry perfect for a weeknight dinner. Tender strips of beef are marinated with aromatic spices, then cooked with crisp vegetables and a savory sauce. Serve it hot with rice or noodles for a satisfying meal.

A white bowl with a red inside holds a dish with two sections: on one side, light, thin noodles arranged in loose loops, and on the other side, a mix of beef slices and bright vegetables including green broccoli, red and yellow bell pepper pieces. The beef is brown and glossy with sauce, while the vegetables have a fresh and crisp texture. This bowl is placed on a white marbled surface. 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: Place the beef in a bowl with the soy sauce, five-spice powder, rice wine, sliced chilli, cornflour, and season with black pepper. Mix well to coat the beef completely in the marinade. Leave to marinate for at least 10 minutes, or up to 30 minutes for more flavor.
Step 2: Heat 2 tablespoons of sunflower oil in a wok until very hot. Add the beef in a single layer without overcrowding, cooking in batches if needed. Stir-fry vigorously for about 3 minutes until the beef is browned and crisp. Remove the beef and set aside.
Step 3: Wipe out the wok, then heat the remaining oil. Stir-fry the peppers and broccoli for 1 minute. Pour in the chicken stock and add the oyster sauce. Let it simmer for 1 minute.
Step 4: Return the cooked beef to the wok and boil briefly to thicken the sauce. Serve immediately with rice or noodles.

Tips & Variations

For extra heat, add more sliced red chilli or a dash of chilli oil to the marinade.
Swap the rump steak for thinly sliced sirloin or flank steak if preferred.
Use vegetable stock to make this dish suitable for pescatarians when replacing beef with tofu or other protein.
Add extra vegetables like sliced mushrooms or baby corn for added texture and flavor.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water or stock if the sauce needs loosening. For best texture, avoid reheating beef multiple times.

How to Serve

A white bowl with a red inner rim holds food with two main parts: on one side, there are thin, white noodles loosely piled with a smooth texture; on the other side, there is a mix of cooked beef pieces in a shiny brown sauce, bright green broccolini, and chunky bell peppers in red and yellow colors, all mixed together. The food looks fresh and colorful, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 deepen the flavors but try not to exceed this time to maintain the best texture.

What can I serve with this chilli beef dish?

This dish pairs wonderfully with steamed rice or your choice of noodles. You can also serve it with a side of stir-fried greens or a simple cucumber salad for freshness.