The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sizzling steak in oyster sauce
This’ll put the sizzle back into stir-fry night. If you’re new to this classic takeaway dish, the delicious, lightly spiced sauce is rich, deeply savoury, tangy and slightly sweet… It’s perfect teamed with tender, thin strips of British bavette steak, long-stem broccoli, spring onions and red peppers, and served over fluffy white rice.
SWK: Source of fibre
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 bavette steaks
- 2 onion
- 1 pepper
- 2 garlic clove
- 4cm fresh ginger
- 180g Tenderstem broccoli
- 4 spring onion
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 0.5 tsp chilli flakes (use half)
- 140g basmati rice
Nutritional Information
Calories: 559
Protein: 44g
Carbs: 82g
Fat: 8.0g
Ingredients
- 3 onion
- 4 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 280g basmati rice
- 2 pepper
- 3 garlic clove
- 8cm fresh ginger
- 240g Tenderstem broccoli
- 8 spring onion
- 4 bavette steaks
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- ½ tsp chilli flakes
Nutritional Information
Calories: 536
Protein: 43g
Carbs: 77g
Fat: 7.7g
Sizzling steak in oyster sauce
This’ll put the sizzle back into stir-fry night. If you’re new to this classic takeaway dish, the delicious, lightly spiced sauce is rich, deeply savoury, tangy and slightly sweet… It’s perfect teamed with tender, thin strips of British bavette steak, long-stem broccoli, spring onions and red peppers, and served over fluffy white rice.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Beef
Allergens: Wheat, Soya, Sulphites
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain and keep warm.
Prep your veg
- Meanwhile, peel the onions and cut each into 8 wedges. Deseed the peppers and thickly slice, then peel and crush the garlic, and finely grate the ginger.
- Trim the broccoli and cut into thirds. Chop three-quarters of the spring onions into 2cm pieces, then thinly slice the rest and set aside.
Sizzle the steak
- On a separate board, trim any visible fat from the steaks then slice against the grain.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the steak for 4-5 mins until browned all over.
- Drizzle over a quarter of the tamari and cook for 1 min, tossing to coat the steak strips, then transfer to a plate.
Create a stir!
- Return the frying pan to a high heat and tip in the onions, peppers and chopped spring onions along with a splash of water. Cook for 2-3 mins.
- Add the broccoli and cook for 3-4 mins, then stir in the garlic, ginger and half the chilli flakes (the whole sachet for 4 portions – to taste) and cook for 2 mins.
- Sprinkle in the remaining tamari, the oyster sauce and vinegar. Return the steak and any juices to the pan. Cook for 3-4 mins, stirring to coat everything, until the sauce reduces slightly (add a splash of water to thin the sauce if you need to).
Plate up
- Serve the stir-fry with the rice and scatter over the sliced spring onions.