Beef, Broccolini & Capsicum Stir-Fry

Tender strips of beef, broccolini and red capsicum are tossed through a rich garlic oyster sauce with ginger, spring onion and a gentle sesame warmth. Serve it with Black Pepper Rice for a generous family dinner that comes together quickly once everything is prepared.

A glossy beef stir-fry brings a particular kind of comfort to the table: deeply savoury, full of vegetables and made for spooning generously over warm rice. Here, the beef stays tender while broccolini, red capsicum and onion hold their colour and a little bite beneath a rich garlic oyster sauce.

The sauce has enough depth to coat every piece without overwhelming the vegetables, with Shaoxing wine, ginger and a touch of sesame rounding everything out. Black Pepper Rice became the natural partner at our table, carrying the sauce beautifully while adding its own quiet warmth.

When the serving dishes come back almost empty, the recipe has said everything it needs to say.

Prep: 25 min · Cook: 20 min · Serves: 6 · Cuisine: Asian · Category: Beef

Ingredients

Beef Marinade

• 1kg beef rump or sirloin, thinly sliced against the grain
• 1 tablespoon plus 1 teaspoon light soy sauce
• 1 tablespoon plus 1 teaspoon Shaoxing cooking wine
• 1½ teaspoons sesame oil
• 1 tablespoon cornflour
• ⅓ teaspoon bicarbonate of soda
• ⅓ teaspoon ground white pepper

Rich Garlic Oyster Sauce

• 1 cup beef stock
• ¼ cup oyster sauce
• 2 tablespoons light soy sauce
• 1 tablespoon plus 1 teaspoon Shaoxing cooking wine
• 1½ teaspoons dark soy sauce
• 2 teaspoons brown sugar
• 1½ teaspoons sesame oil
• 1 tablespoon plus 1 teaspoon cornflour
• ⅓ teaspoon ground white pepper

Stir-Fry

• 2 bunches broccolini
• 1 large red capsicum, thinly sliced
• 1 medium brown onion, cut into thin wedges
• 5 garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 4 spring onions
• 3 tablespoons neutral cooking oil, plus extra if needed

Method

1. Place the sliced beef in a large bowl. Add the light soy sauce, Shaoxing wine, sesame oil, cornflour, bicarbonate of soda and white pepper.
2. Mix until the beef is evenly coated, then set aside to marinate for 20 minutes while you prepare the sauce and vegetables.
3. Add the beef stock, oyster sauce, light soy sauce, Shaoxing wine, dark soy sauce, brown sugar, sesame oil, cornflour and white pepper to a jug.
4. Whisk until smooth and set aside. Whisk again immediately before adding it to the wok, as the cornflour will settle while standing.
5. Trim the broccolini and cut it into approximately 5cm lengths. Keep the thicker lower stems separate from the tender florets and upper stems.
6. Separate the pale and dark green parts of the spring onions. Slice the pale parts into short lengths for cooking and finely slice the darker tops for finishing.
7. Heat a large wok or deep frying pan over high heat until very hot. Add a small amount of oil and cook the beef in three or four batches, spreading each batch into a single layer.
8. Allow the beef to sear briefly before tossing. Cook each batch for 1 to 2 minutes, until browned but not completely cooked through, then transfer it to a clean plate.
9. Add another tablespoon of oil to the wok if needed. Add the brown onion, capsicum and thick broccolini stems. Stir-fry for 2 minutes.
10. Add the remaining broccolini with 2 tablespoons of water. Toss well and cook for a further 1 to 2 minutes, until the broccolini is bright and just tender.
11. Push the vegetables towards the sides of the wok. Add the garlic, ginger and pale spring onion pieces to the centre and cook for about 30 seconds, stirring constantly, until fragrant.
12. Whisk the sauce again, then pour it into the wok. Bring it to a lively simmer and cook for 1 to 2 minutes, until glossy and beginning to thicken.
13. Return the beef and any resting juices to the wok. Toss everything together over high heat for another 1 to 2 minutes, until the beef is cooked through and evenly coated.
14. Add a small splash of beef stock or water if the sauce becomes thicker than you prefer. Finish with the reserved spring onion tops and serve immediately.

Serving Suggestion

Serve the stir-fry generously over Black Pepper Rice so the rice can catch the rich garlic oyster sauce. For a lighter table, add a simple cucumber salad or steamed Asian greens alongside.

Storage Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a frying pan with a splash of beef stock or water until piping hot, adding only enough liquid to loosen the sauce without diluting it.

Notes

Rump and sirloin both work well. Slice the beef thinly against the grain so the finished pieces remain tender.

Browning the beef in several small batches prevents it from steaming and helps build the deeper flavour that carries through the sauce.

The bicarbonate of soda tenderises the beef during the short marinating time. Avoid leaving it for several hours, as the texture can become overly soft.

Broccolini should remain bright and lightly crisp. Cut thicker stems separately so they can begin cooking before the florets.

Add 150–200g trimmed snow peas with the broccolini florets when they are available. They are a lovely addition, but the recipe is complete without them.

Shaoxing cooking wine gives the sauce greater depth. Dry sherry may be used as a substitute if needed.

The Grace Table Tip

Have every ingredient prepared and beside the stove before you begin cooking. The wok stage moves quickly, and keeping the beef, vegetables and sauce ready allows each part to cook properly without anything softening while you measure.

For make-ahead preparation, slice the vegetables and mix the sauce earlier in the day. Keep them refrigerated separately, then marinate the beef for only 20 minutes before cooking.