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Chinese beef and broccoli stir fry served over fluffy white rice in a ceramic bowl, topped with sesame seeds and sliced spring onions. Styled on a white timber table with chopsticks

Chinese Beef and Broccoli Stir Fry

Tender rump steak, crisp broccoli and a rich garlic oyster sauce come together in this quick and easy Chinese beef and broccoli stir fry. Better than takeaway and ready in under 30 minutes.
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: Dinner
Cuisine: Chinese
Keyword: beef and broccoli stir fry, beef broccoli recipe, Chinese beef stir fry, fakeaway dinner
Servings: 4
Author: Kate Brodhurst

Ingredients

for the Marinated beef

  • 500g rump steak, trimmed of fat, sliced thinly against the grain
  • 1 tablespoon cornflour
  • 1 tablespoon light soy sauce
  • 1 tablespoon shaoxing wine or dry sherry (Chinese cooking wine)
  • 1 teaspoon sesame oil
  • 1 teaspoon bicarbonate of soda

For the stir fry

  • 2 heads broccoli, cut into florets
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 teaspoons finely chopped ginger

for the sauce

  • ⅓ cup oyster sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cornflour
  • 1 tablespoon brown sugar
  • 1 teaspoon chicken stock powder
  • ¾ cup water

to serve

  • Cooked jasmine rice
  • Sliced spring onions
  • Toasted sesame seeds

Instructions

  • Place the sliced rump steak into a bowl with the cornflour, soy sauce, shaoxing wine, sesame oil and bicarbonate of soda. Mix until the beef is evenly coated, then leave to marinate for while preparing the remaining ingredients.
  • Combine the oyster sauce, light soy sauce, dark soy sauce, brown sugar, chicken stock powder and water in a jug. Whisk until well combined.
  • Bring a saucepan of water to the boil. Add the broccoli florets and cook for 1 minute until bright green and slightly tender. Drain well.
  • Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Add the beef in a single layer and cook for 1 minute without stirring. Toss and cook for another minute until browned but not fully cooked through. Remove from the pan.
  • Add the remaining oil to the wok. Cook the onion for 2 minutes until softened slightly. Add the garlic and ginger and stir fry for 30 seconds until fragrant.
  • Return the beef to the wok along with the broccoli. Give the sauce a quick stir to loosen the cornflour, then pour it into the wok and toss everything together for 1 to 2 minutes until thickened and glossy, adding a splash of extra water to loosen the sauce if required.
  • Serve hot over jasmine rice with sliced spring onions and sesame seeds.

Notes

  1. MEASUREMENTS
    We use Australia metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
  2. SLICE THE BEEF THINLY
    Thin slices cook quickly and stay tender. Placing the steak in the freezer for 20 minutes before slicing makes it easier to cut thinly.
  3. DARK SOY SAUCE
    Dark soy sauce is thicker, darker and slightly sweeter than regular soy sauce. It gives stir fries their rich deep colour and helps create that classic Chinese takeaway look. A little goes a long way. If you do not have dark soy sauce, replace it with extra regular soy sauce. The flavour will still be great, though the sauce will be lighter in colour.
  4. WHAT IS SHAOXING WINE?
    Shaoxing wine is a Chinese cooking wine used in many stir fries and takeaway-style dishes. It adds depth and restaurant-style flavour. Dry sherry is the best substitute if you cannot find it.
  5. DO NOT OVERCOOK THE BROCCOLI
    The broccoli will continue cooking in the colander and wok, so keep it slightly crisp after blanching.
  6. USE HIGH HEAT
    A hot wok helps the beef sear properly and gives the stir fry better flavour.