Stir-Fried Beef with Broccoli and Oyster Sauce
Why this recipe works
- Fast cooking: Thin beef, blanched broccoli and a hot wok keep the cooking time short without sacrificing texture.
- Savoury depth: Oyster sauce, light soy, ginger, garlic and sesame oil create a glossy, umami-rich coating.
- Tender and crisp: Brief searing keeps the beef tender, while the broccoli stays bright with a clean bite.
Get the most out of this recipe
Timing notes
- Prep before heating the wok: Have the beef sliced, broccoli blanched and sauce mixed before stir-frying; the final cooking stage moves very quickly.
- Serve straight away: The sauce is glossiest and the broccoli has the best texture immediately after cooking.
Ingredient notes
- Slice across the grain: Cutting the beef thinly against the grain shortens the muscle fibres and helps it stay tender in the wok.
- Use a good oyster sauce: Oyster sauce is the main seasoning here, so choose one with a balanced savoury-sweet flavour rather than an overly salty finish.
Common mistakes
- Avoid crowding the wok: Cook the beef in a single layer, or in quick batches, so it sears instead of steaming.
- Keep the heat high: A properly hot wok gives the beef colour quickly and helps the sauce thicken without overcooking the broccoli.
- Do not overcook the beef: Return the beef only briefly at the end so it finishes in the sauce without becoming tough.
Make-ahead tips
- Prep components ahead: The beef can be sliced, aromatics chopped and sauce mixed in advance, then kept chilled until you are ready to stir-fry.
- Reheat quickly: Warm leftovers in a hot wok or large frying pan with a splash of water until piping hot; the broccoli will soften slightly.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear, then add it to a saucepan with the water and a pinch of fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 5 minutes.
- Cut the broccoli into small florets and slice the stems thinly. Bring a small pan of water to the boil and blanch the broccoli for 60 to 90 seconds until bright green. Drain well and set aside.
- Slice the beef rump steak thinly against the grain. Peel and finely grate the ginger root, and finely chop the garlic. In a mixing bowl, whisk the light soy sauce, oyster sauce, cornflour and 3 tbsp water until smooth.
- Heat a wok over high heat until very hot, then add the vegetable oil. Add the beef in a single layer and stir-fry for 60 to 90 seconds until browned but still a little pink in places. Transfer to a plate.
- Add the ginger and garlic to the wok and stir-fry for 20 to 30 seconds until fragrant. Return the beef to the wok with the broccoli, then pour in the sauce and toss constantly for 1 to 2 minutes until glossy and lightly thickened. Take off the heat and stir through the toasted sesame oil.
- Fluff the rice with a fork and divide between bowls. Spoon the beef and broccoli over the top, making sure to coat everything in the sauce. Serve straight away.
Recipe notes
Tips
- For tender beef, slice the beef rump steak as thinly as you can and always cut against the grain.
- Keep the wok very hot and cook the beef in a single layer so it sears rather than stews; if your wok is small, cook in two quick batches.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the beef is cooked through to your preferred safe doneness.
Substitutions
- Replace beef rump steak with beef sirloin steak for a slightly more tender result.
- Replace toasted sesame oil with olive oil for a milder finish (add it off the heat as directed).
- Replace broccoli with green beans for a different crunch while keeping the same cooking method.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container. Reheat in a hot wok or large frying pan with a splash of water until piping hot; the broccoli will soften slightly on reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
recipes.allergens:
Molluscs Soybeans
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