oyster beef, broccoli and noodles

DifficultyBeginnerCategoryYields6 Servings

This is a really quick, succulent and tasty Oyster Beef and Broccoli dish to make in the comfort of your own home. Serves 6 generous portions.

Prep Time10 minsCook Time20 minsTotal Time30 mins
 500 g rump
 60 ml vegetable oil
 30 ml fresh garlic - crushed
 180 g button mushrooms -sliced
 90 g spring onion - sliced
 300 g broccoli florets
 80 ml sesame seeds - toasted
 500 g egg noodles - dry
 ground salt and black pepper
oyster sauce
 22.50 ml vegetable oil
 7.50 ml fresh garlic - crushed
 15 ml fresh ginger - finely grated
 55 ml dark soya sauce
 55 ml rice vinegar
 225 ml oyster sauce
 275 ml water
 15 ml cornflour
1

Slice the rump into strips, cutting across the grain

2

Mix the garlic and the vegetable oil, add the meat, season with salt and pepper and marinade for 30 minutes

3

Roast the sesame seeds and set aside

4

Steam the broccoli for about 3 minutes, remaining crunchy, set aside

5

Heat a wok until hot, add a touch of vegetable oil and coat the surface of the wok evenly. Add the beef strips and stir fry in 3 batches on high heat for 2 – 3 minutes until nicely browned

6

Strain the beef strips into a colander to catch the juices

7

Stir-fry the mushrooms on high heat for 2 minutes, add the spring onions and stir-fry for another 2 minutes

8

Remove and transfer to the colander with the beef

For the sauce -
9

Add all the ingredients to the wok, add the juices from the beef and heat

10

Mix the cornflour with a little water, remove the sauce and mix in the cornflour, return to the heat

11

Stir continuously whilst simmering gently for about 3 minutes until the sauce has thickened

Putting it all together -
12

Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain

13

Return the beef and vegetables to the wok with the sauce to warm though, add the noodles and sesame seeds, toss

14

Serve in bowls, sprinkled with finely sliced spring onions (green bits) and sesame seeds

 

Ingredients

 500 g rump
 60 ml vegetable oil
 30 ml fresh garlic - crushed
 180 g button mushrooms -sliced
 90 g spring onion - sliced
 300 g broccoli florets
 80 ml sesame seeds - toasted
 500 g egg noodles - dry
 ground salt and black pepper
oyster sauce
 22.50 ml vegetable oil
 7.50 ml fresh garlic - crushed
 15 ml fresh ginger - finely grated
 55 ml dark soya sauce
 55 ml rice vinegar
 225 ml oyster sauce
 275 ml water
 15 ml cornflour

Directions

1

Slice the rump into strips, cutting across the grain

2

Mix the garlic and the vegetable oil, add the meat, season with salt and pepper and marinade for 30 minutes

3

Roast the sesame seeds and set aside

4

Steam the broccoli for about 3 minutes, remaining crunchy, set aside

5

Heat a wok until hot, add a touch of vegetable oil and coat the surface of the wok evenly. Add the beef strips and stir fry in 3 batches on high heat for 2 – 3 minutes until nicely browned

6

Strain the beef strips into a colander to catch the juices

7

Stir-fry the mushrooms on high heat for 2 minutes, add the spring onions and stir-fry for another 2 minutes

8

Remove and transfer to the colander with the beef

For the sauce -
9

Add all the ingredients to the wok, add the juices from the beef and heat

10

Mix the cornflour with a little water, remove the sauce and mix in the cornflour, return to the heat

11

Stir continuously whilst simmering gently for about 3 minutes until the sauce has thickened

Putting it all together -
12

Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain

13

Return the beef and vegetables to the wok with the sauce to warm though, add the noodles and sesame seeds, toss

14

Serve in bowls, sprinkled with finely sliced spring onions (green bits) and sesame seeds

oyster beef, broccoli and noodles

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