Tender beef in oyster sauce with fried rice

    45 min

    Stir-fries are a simple way to incorporate a variety of meat, vegetables and grains into your diet in one dish. Here, thin slices of rump steak team with egg-fried rice and colourful red pepper and broccoli to make a delicious combination of textures and flavours.

    48 people made this

    Serves: 4 

    • 2 tbsp sunflower oil
    • 300 g (10½ oz) lean rump steak, trimmed of fat and cut across the grain into thin slices
    • 1 garlic clove, thinly sliced
    • 2.5 cm (1 in) piece fresh root ginger, cut into fine shreds
    • 2 red onions, cut into wedges
    • 1 large red pepper, seeded and sliced
    • 200 g (7 oz) small broccoli florets
    • 6 tbsp oyster sauce
    • fresh coriander leaves to garnish
    • Egg-fried rice
    • 225 g (8 oz) long-grain rice
    • 1 tbsp sunflower oil
    • 4 spring onions, sliced diagonally
    • 100 g (3½ oz) frozen peas
    • 2 eggs, beaten
    • 1 tbsp light soy sauce

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. First cook the rice in a saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until tender. Drain the rice well if necessary, return it to the pan, cover and keep hot.
    2. Heat a wok or heavy-based frying pan until hot, add 1 tbsp of the oil and swirl to coat the wok. Add the beef, garlic and ginger and stir-fry for 2 minutes or until the beef is browned all over. Remove from the wok with a draining spoon and set aside.
    3. Heat the remaining 1 tbsp oil in the wok until hot, then add the red onions, red pepper and broccoli. Stir-fry for 2 minutes or until the onions begin to colour. Return the beef and its juices to the wok, then add the oyster sauce and simmer for 1 minute.
    4. At the same time as you are cooking the beef and vegetables, heat the oil for the egg-fried rice in another wok or frying pan and add the spring onions and petit pois. Stir-fry for 1 minute, then pour in the eggs and soy sauce and continue stirring until the eggs begin to scramble. Add the rice and stir well to mix, then leave to cook gently for 1 minute.
    5. Spoon the rice into bowls, top with the beef mixture and garnish with coriander leaves. Serve immediately.

    Another idea

    Use 300 g (10 1/2 oz) thinly sliced boneless lean pork loin instead of beef. Stir-fry with the garlic and ginger plus 1/2 tsp crushed dried chillies. Remove from the pan, then add 1 large yellow pepper, seeded and cut into strips, 2 thinly sliced carrots and 8 thickly sliced spring onions. Stir-fry for 2 minutes, then return the meat to the pan. Add 1 bottle yellow bean sauce, about 160 g, 1 tbsp light soy sauce and 4 tbsp water and cook for 1 minute. Serve over rice or noodles.

    Plus points

    Eggs are an excellent source of many nutrients, including protein and iron. * Broccoli is packed with vitamins. It is an excellent source of the antioxidants beta-carotene and vitamin C. It also provides good amounts of the B vitamins niacin and B6 and useful amounts of folate. * Stir-frying keeps all the water-soluble vitamins and minerals from the vegetables in the dish rather than pouring them down the sink with the cooking water. It's also a very quick method of cooking, so there is minimal nutrient loss.

    Each serving provides

    A, B1, B6, B12, C, E, folate, niacin, zinc * B2, iron, selenium * calcium

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Was very tasty but will add a chilli to it next time. Just needs a little kick.  -  24 Dec 2016


    was lovely, but we found it a bit on the salty side. BUT will make it again I must add it looked lovely on the plate, all those colours  -  20 Mar 2013


    Absolutely gorgeous recipe, added to my favourites list! Add some chili for extra bite!  -  28 May 2012