Beef and broccoli

This recipe can be found in my book, Adam Liaw's Asian Cookery School.


    • 500g rump steak, very thinly sliced on an angle
    • 2 cups broccoli florets
    • 2 tbsp peanut oil
    • 1 small onion, peeled and thinly sliced
    • 3 thin slices of ginger, bruised
    • 3 cloves garlic, roughly chopped
    • ¼ cup oyster sauce
    • 1 tbsp soy sauce
    • ½ tsp sugar
    • 2 tbsp Coarse stock, Chicken stock or water
    • 1 tsp cornflour mixed with 1 tbsp cold stock or water
    • Meat marinade
    • 1 tbsp soy sauce
    • 1 tbsp Shaoxing wine
    • 1 tsp sesame oil
    • ½ tsp cornflour
    • a pinch of white pepper


    1. Combine the beef with the meat marinade ingredients and marinate for at least 10 minutes.
    2. Heat about a cup of water in the wok until boiling, add dash of oil and blanche the broccoli for about 1 minute until it is bight green and slightly softened. Drain and set aside until ready to fry.
    3. Drain the water from the wok and dry the wok over the flame. Add about 2 tbsp oil and add the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, ginger and garlic out of the oil and add to the broccoli. Using the flavoured oil left in the wok, fry the beef in batches until well browned. Return all the ingredients back into the wok and toss together. Add the the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing until the liquids thicken and cling to the ingredients. Immediately remove to a plate, rest for a moment and serve with rice and little chilli in soy sauce.

    Introducing, the Everyday range.


    Designed for modern Australian life.

    Beautiful and highly durable fine porcelain.

    Dishwasher, microwave and oven-safe.

    Shop Now
    Adam Liaw Everyday Range