To get the full experience of our site please enable javascript.

×

Join us

For lots of delicious recipes and fun stuff

Join our new newsletter :) and be the first to know about our delicious, easy-peasy recipes and our handy chinese guides!
→

Oyster Sauce Beef and Broccoli for Jamie Oliver’s Food Tube

Hmmmm takeaway…

 

There are some staples of the Chinese takeaway shop that always appear, wherever you are in the world. Sweet and Sour Pork. Special Fried Rice. And, of course, the recipe for this post – Oyster Sauce Beef and Broccoli.

We love this one because the version that you can re-create at home is so close to the addictive one we’ve all ordered in the shops. The punchy oyster sauce does most of the work: a savoury, umami-filled treat for the tastebuds. And as long as you keep the broccoli crunchy and beef tender (use the bicarbonate of soda trick), you’ll be able to fool even the most seasoned takeaway connoisseur.

As always, share your photos with us on social media (@dumplingsisters) – we’d love to see your creations!

Serves
4, with rice
Ingredients

300g rump steak, sliced against the grain into 3–5mm slices
1½ tbsp vegetable oil
half of a large broccoli, cut into florets
3 large slices ginger, finely diced
1 clove garlic, finely diced
2 tbsp oyster sauce
1 tsp cornflour
steamed jasmine rice, to serve

for the marinade
2 tsp finely diced ginger
pinch salt
½ tsp granulated sugar
½ tsp bicarbonate of soda
1½ tbsp cornflour
½ tbsp vegetable oil
1 tbsp rice wine, or dry sherry (optional)

There are some staples of the Chinese takeaway shop that always appear, wherever you are in the world. Sweet and Sour Pork. Special Fried Rice. And, of course, the recipe for this post – Oyster Sauce Beef and Broccoli.

We love this one because the version that you can re-create at home is so close to the addictive one we’ve all ordered in the shops. The punchy oyster sauce does most of the work: a savoury, umami-filled treat for the tastebuds. And as long as you keep the broccoli crunchy and beef tender (use the bicarbonate of soda trick), you’ll be able to fool even the most seasoned takeaway connoisseur.

As always, share your photos with us on social media (@dumplingsisters) – we’d love to see your creations!

GET THE METHOD →

In a bowl, combine the beef, marinade ingredients and 3 tablespoons water. Cover and leave to marinate in the fridge for at least an hour, ideally 4 hours.
Blanch the broccoli in boiling salted water for a minute or two until just softened slightly. Drain in a colander.
Mix the cornflour and 4 tablespoons of water into a slurry and leave next to the stove.
Heat 1½ tablespoon oil in a wok or a large frying pan with high sides over a high heat. Add the ginger and garlic and fry until fragrant. Spread the marinated beef slices over the base of the wok in a single layer and allow them to form a caramelly crust on the bottom. Stir-fry for a few minutes until the beef has a golden crust all over.
Add the drained broccoli and oyster sauce and toss to coat.
Reduce the heat to low, give the cornflour slurry a quick mix and then stir it into the wok. Increase the heat and toss everything until the sauce is translucent and thickened. Serve with steamed rice.
  • Elisa

    Hello, love your recipe and want to try it. But, I don’t see in the cooking process what to
    do with the (bicarbonate of soda). Did I miss a step. Please reply, love Asian cuisine.

    • Ancia

      STM: Slice, Tenderise, Marinate

      Slice the beef into thin strips. Cut against the grain and on an angle, this will minimise toughness.

      Add tenderising ingredients (baking soda, cornflour, water) and seasonings.

      Cover and set aside to marinate for at least 20 minutes (half an hour is great!).
      I think this is the trick?! I hope it is!

  • Elisa

    sorry, about the typo, etc…

  • Yuseon Kim

    Oh my god, I just made this and it was amazing!! I used 1 pound of thinly sliced bottom round, so I really couldn’t place the whole meat in a nice single layer, and I was also using a regular pan so I had to toss around the meat for a while to get nice caramelization on at least 70-80 % of the meat. I also (mistakenly) put 4 cloves of finely diced garlic, and equal amount of ginger, which at first I thought was a bit too much, but the end product was so amazing. I also ended up using the whole broccoli, just to match the amount of meat. By the way, if you are living in the U.S. like I am, corn flour is just corn starch. Give this a try, you won’t be disappointed! It’s so much better than the stuff you get at the cheap Chinese restaurant, and the whole recipe doesn’t cost more than $10. With a pound (450 g) of beef I think I can get about 4 servings.

    • Wow thanks for this wonderful feedback! It has really warmed our hearts ^_^

  • Pingback: Crispy Chilli Beef VIDEO | Dumpling Sisters()

  • Pingback: How to marinate meat ARTICLE | Dumpling Sisters()

  • I love this dish. My favorite. Thanks so much for sharing. Simon

  • Balder

    I have cooked the dish today. The result was great. I will try other recipes from your site. Greetings from Germany.

  • Cooked this for dinner last night and I was so impressed by how tender and succulent the beef turned out. It was amazing! I had to stop myself from eating it all!!! My partner got home late and had dinner whilst I was asleep. He loved it so much he had to come and wake me up to tell how good it was. He also wanted to to know my secret to how I managed to get the beef so tender. I think we can keep that between us LOL. I have to be able to cook one thing better than him 😉 as he is a professional chef!

more for you



Cashew Nut Chicken
  • RECIPES →

The Rice Terraces
  • Journal →

Cumin Beef Stir Fry for Jamie Oliver’s Food Tube
  • RECIPES →

Five-Spiced Vegetarian Dumpling Filling
  • RECIPES →