Stir Fried Beef with Broccoli

This stir fry recipe has got to be our latest favourite! With so much flavour from fresh beef, kick of spice from chilli padis and umami explosion from oyster sauce (we used Lee Kum Kee Premium Oyster Sauce), this dish easily becomes the star of any meal.
This video shows you a cooking hack to marinate beef to tenderise it before frying it to get a nice crisp exterior. We’d recommend trying this shallow fry method but you can choose to skip it completely and add the beef in as the last step.
Some even said that is this the perfect keto beef and broccoli recipe! Especially since keto chinese food or keto food with Chinese flavours are so hard to come by.

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300g sliced beef 
1½ tbsp Lee Kum Kee Premium Oyster Sauce 
1tbsp Shaoxing wine
1Egg white 
1tbsp Cornstarch 
250g Broccoli (cut into small facets ) 
Pinch of salt 
1tbsp Minced garlic 
1tbsp Minced ginger 
1tbsp Fermented black beans 
2pcs Chilli padis (remove seeds and sliced into rings) 
100g Onions (cut into wedges) 
½tbsp Lee Kum Kee Premium Oyster Sauce 
½tsp Black sweet rice vinegar 
½tsp Sugar



Marinate beef slices with Lee Kum Kee Premium Oyster sauce, shaoxing wine, egg white and cornstarch. Mix well and let it sit aside in the chiller for 1 hour.
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In a pot of boiling water, add in a pinch of salt. Quick blanch broccoli into boiling  water, drain and transfer to cold water. Drain and set aside. 
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Heat up a wok of cooking oil, enough to quickly deep fry the beef slices. Give the beef a  quick flash fry until slightly brown, drain dry and set aside. 
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In the same wok, retain some oil from the flash fry of beef, add in minced garlic and  ginger, stir fry until fragrant, add in chilli padi, fermented beans, onions & bell peppers,  continue to mix well. 
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Add in broccoli and beef slices. 
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Pour in Lee Kum Kee Premium Oyster sauce, black sweet rice vinegar, and sugar. Quick toss to mix well. 
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