Beef and broccoli chow mein with oyster sauce

18 October 2017 by
First published: 14 May 2017

Beef and broccoli chow mein with oyster sauce

Tenderstem broccoli is a hybrid of Chinese kale and broccoli, and pairs exceptionally well with the Asian flavours in this beef and broccoli chow mein with oyster sauce. If you’re looking for a veggie or vegan version, substitute the beef for baked firm tofu.

Ingredients (serves 4, to share with other dishes)

1 tbsp groundnut oil

3 cloves of garlic, peeled and finely chopped

1 knob of ginger, peeled and grated

A fresh red cayenne chilli, sliced

1 free range or organic sirloin steak, excess fat trimmed off, sliced into 1cm slices

1 tbsp shaoxing rice wine or dry sherry

250g Tenderstem broccoli, sliced into 2cm pieces on an angle

2 tsp dark soy sauce

400g cooked egg noodles

1 large handful of beansprouts

2 tbsp low-sodium light soy sauce

1 tbsp oyster sauce

1 spring onion, finely sliced diagonally, to garnish


Place a wok over high heat. When the wok is smoking, add the groundnut oil. Give the oil a swirl in the wok and then quickly add the garlic, ginger and chilli and stir-fry for a few seconds. Quickly add the beef and stir-fry for a few more seconds.

As the beef starts to brown, add the shaoxing rice wine and follow quickly with the Tenderstem. Stir-fry together for 30 seconds and then add the dark soy sauce and toss well.

Finally add the egg noodles and give everything a good mix, then add in the beansprouts. Toss together and season with the soy sauce and oyster sauce. Allow to cook, tossing and stirring for up to a minute, then serve immediately.

Tenderstem has teamed up with international TV chef and cookery author Ching He Huang to create a delicious Chinese-inspired recipe that brings the fusion of Tenderstem’s heritage to life.

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Check out these recipes for pork, ginger and Pink Lady dumplings and delicious hangover spicy rice.

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Beef and broccoli chow mein with oyster sauce
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