Chilli Beef with Broccoli & Oyster sauce

Ingredients:

• 500g rump steak , sliced into thin strips
• 2 tbsp soy sauce
• large pinch five-spice polder
• 2 tbsp shaoxing rice wine or dry sherry
• 1 red chilli , sliced into thin rings
• 2 tbsp cornflour
• 3 tbsp sunflower oil
• 2 peppers , seeded and cut into uneven chunks
• 150g tender stem broccoli , trimmed into finger length pieces
• 200ml chicken stock
• 2 tbsp oyster sauce
• rice or noodles , to serve

Method:

• Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper.
• Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins (30 max).
• Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan – the beef needs to be in a single layer.
• If necessary, cook the beef in batches.
• Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
• When all the beef is cooked give the wok a quick wipe out.
• Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce.
• Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.