Description
A flavorful and quick stir-fry featuring tender strips of rump steak cooked with vibrant broccoli and peppers in a savory oyster sauce, enhanced by a subtle heat from red chili and aromatic five-spice powder. Perfect served with rice or noodles for a 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: In a medium bowl, combine the sliced rump steak with soy sauce, five-spice powder, shaoxing rice wine, sliced red chilli, cornflour, and a generous seasoning of black pepper. Mix thoroughly to ensure the beef is evenly coated with the marinade paste. Let it rest for at least 10 minutes, preferably 30 minutes, to allow flavors to meld and tenderize the meat.
- Cook the Beef: Heat 2 tablespoons of sunflower oil in a wok over high heat until it is very hot. Add the beef in a single layer, avoiding overcrowding to ensure proper searing. If needed, cook the beef in batches. Stir-fry vigorously for about 3 minutes until the beef turns brown, crisp on the edges, and cooked through. Remove the beef from the wok and set aside on a plate.
- Stir-fry the Vegetables: Quickly wipe out the wok to remove any burnt bits, then heat the remaining 1 tablespoon of sunflower oil over high heat. Add the pepper chunks and tenderstem broccoli pieces to the wok. Stir-fry for about 1 minute, keeping the vegetables crisp and vibrant.
- Add Sauce and Beef: Pour in the chicken stock and stir in the oyster sauce. Allow the mixture to simmer for 1 minute, then return the cooked beef to the wok. Boil everything together briefly to thicken the sauce and coat all ingredients evenly.
- Serve: Remove from heat and serve immediately with steamed rice or your choice of noodles for a fulfilling and tasty meal.
Notes
- For more heat, increase the amount of red chili or add chili flakes during cooking.
- Shaoxing rice wine can be substituted with dry sherry or a light dry white wine if not available.
- Ensure the wok is very hot to achieve a good sear on the beef without steaming it.
- To keep vegetables crisp, avoid overcooking during stir-frying.
- Use cornflour to give the beef a light, crispy coating and to help thicken the sauce.
- This dish is best served immediately to enjoy the freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: chilli beef, beef stir-fry, broccoli beef, oyster sauce, Chinese recipe, quick dinner, weeknight meal
