Ingredients: (serves 2 as a main)

  • 250g rump steak (thinly sliced)

  • 50g broccoli florets

  • 1 small carrot (thinly sliced)

  • 3 tbsp of Lee Kum Kee Premium Oyster Sauce


  • 1 tbsp Lee Kum Kee Pure seasame oil

  • 1 tbsp cooking oil

  • 2 tbsp water




broccoli beef



  • Marinate the thinly sliced rump steak with 1 tbsp of oyster sauce and sesame oil, set aside.

  • Blanch broccoli florets and sliced carrot for 2 minutes in boiling water, drain and set aside.

  • Stir fry beef in 1 tbsp of oil in medium heat for 2 minutes.

  • To serve: pour off (and reserve) the liquid from the bowl and discard the ginger and spring onions. Invert the chicken pieces onto a round dish. Boil about half of the juice in which the chicken has been cooked with the remaining salt, then pour it over the chicken. Serve hot.