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Chinese five spice beef with rice

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 1/2 tablespoons salt-reduced soy sauce
  • 2 teaspoons Chinese five spice powder
  • 500g beef rump steak, trimmed
  • 2 teaspoons peanut oil
  • 6 green onions, cut into 5cm lengths
  • 2 bunches choy sum, leaves and stems separated, roughly chopped
  • 2 tablespoons oyster sauce
  • Steamed jasmine rice, to serve


  • 1
    Combine soy sauce and five spice in a shallow bowl. Add steak. Turn to coat. Heat half the oil in a frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest, loosely covered with foil, for 5 minutes.
  • 2
    Meanwhile, heat a wok over medium-high heat. Add remaining oil. Swirl to coat. Add onion and choy sum stems. Stir-fry for 2 minutes or until onion has softened. Add choy sum leaves, oyster sauce and 2 tablespoons cold water. Stir-fry for 2 to 3 minutes or until leaves have wilted.
  • 3
    Slice steak. Serve with onion mixture and rice.

Source: taste.com.au


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