Oyster beef with broccoli

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
300 g Broccoli florets

1 clove Garlic, crushed

1/3 teaspoon Salt

1/3 teaspoon Chicken bouillon powder

350 g Rump steak, sliced into thin strips

Sunflower oil

3-5 Ginger slices

1 stalk Spring onion, sliced

1 clove Garlic, sliced

1 tablespoon Oyster sauce

1/2 tablespoon Sugar

1 tablespoon Cornstarch

1 tablespoon Water

1 tablespoon Oyster sauce

1 tsp Maggi sauce

1 teaspoon Cornstarch

1 tablespoon Water

1 tablespoon Chinese rice wine

White pepper powder to taste


  • Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
  • Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked.
  • Remove the beef and drain on paper towels. In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic.
  • Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy.
  • Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
  • Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet.
  • Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate.
  • Serve immediately with steamed rice.


Oyster Beef With Broccoli, photo 1Oyster Beef With Broccoli, photo 2

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