Description
A flavorful and spicy chilli beef stir-fry featuring tender strips of rump steak with crisp broccoli and peppers in a savory oyster sauce, served best 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
Vegetables & Sauce
- 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
To Serve
- Rice or noodles
Instructions
- Marinate the beef: Place the rump steak strips into a bowl and add the soy sauce, five-spice powder, shaoxing rice wine (or dry sherry), sliced red chilli, cornflour, and a good seasoning of black pepper. Mix well to coat all the beef evenly with the marinade. Allow to marinate for at least 10 minutes, but ideally for 30 minutes to enhance the flavor and tenderness.
- Cook the beef: Heat 2 tablespoons of sunflower oil in a wok until it is very hot. Add the marinated beef in a single layer, avoiding overcrowding the pan, which may require cooking in batches. Stir-fry the beef vigorously for about 3 minutes until it is browned and crisp on the edges. Remove the cooked beef from the wok and set aside on a plate.
- Prepare the vegetables and sauce: Quickly wipe out the wok to remove any burnt bits. Heat the remaining 1 tablespoon of oil, then add the chopped peppers and tenderstem broccoli. Stir-fry the vegetables for about one minute until they start to soften but remain crisp. Pour in the chicken stock and add the oyster sauce. Allow everything to simmer together for 1 minute to blend the flavors and slightly reduce the liquid.
- Combine and finish: Return the cooked beef to the wok with the vegetables and sauce. Bring the mixture to a rapid boil briefly to thicken the sauce and to heat the beef through one final time. Serve immediately over steamed rice or noodles for a tasty and satisfying meal.
Notes
- For a vegetarian version, replace beef with firm tofu or seitan and use vegetable stock and vegetarian oyster sauce.
- If shaoxing rice wine is not available, dry sherry is an excellent substitute to add depth to the marinade.
- To avoid overcrowding the wok and steaming the beef, cook the strips in batches for a better sear.
- You can adjust the amount of chilli according to preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: chilli beef, beef stir-fry, oyster sauce beef, broccoli stir-fry, easy Chinese recipe, weeknight dinner
