Chilli beef with broccoli
Prep:
30 mins
Cook:
15 mins
Rich Chinese flavours, with crisp broccoli and oyster sauce.
500g rump steak, sliced into thin strips (from butcher)
2 tbsp soy sauce
Large pinch five-spice powder
2 tbsp dry sherry
1 red chilli, sliced into thin rings
2 tbsp corn flour
3 tbsp sunflower oil
2 peppers, seeded and cut into chunks
150g broccoli, trimmed into finger length pieces
200ml chicken stock
2 tbsp oyster sauce
Rice or noodles, to serve
Place the beef in a bowl with the soy sauce, five-spice, sherry, chilli and corn flour.
Season with black pepper.
Mix well so the beef is completely coated and leave to marinate for at least 30 minutes.
Heat 2 tablespoons of oil in a wok or large pan until very hot.
Add the beef 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 minutes until brown and crisp. Scoop onto a plate.
When all the beef is cooked give the pan 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 minute then add the beef and boil briefly to thicken the sauce and serve straight away with rice or noodles.
Serves
4
Preparation Time
30 minutes
Cooking Time
15 minutes
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Entertaining
Cuisine
Asian
Level of Difficulty
Easy
This particular cut of beef is budget friendly and brilliant for marinades.
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