Description
A quick and delicious stir-fry featuring crispy beef and tender broccoli, flavored with a tangy lime and soy sauce.
Ingredients
Scale
- 3 tbsp neutral oil
- 360 g (3/4 lb) thin cut sirloin steaks (approx 3 steaks, cut into thin strips)
- 2 tbsp cornflour/cornstarch (the flour kind, not the grainy kind)
- 1 pinch salt and pepper
- 1 thumb sized piece of ginger, peeled and minced
- 3 garlic cloves, peeled and minced
- 1 large head of broccoli, cut into small florets
- 3 tbsp lime juice (from about 2 large or 3 small fresh limes)
- 6 tbsp dark soy sauce (use tamari for gluten-free)
- 7 tbsp caster sugar
- 1 red chilli, chopped (discard the seeds if you don’t like it too hot)
- 4 spring onions (scallions), chopped
- boiled rice
- spring onions (scallions) and/or chopped red chillies to garnish
- 1 tsp chilli pepper flakes
Instructions
- Heat the oil in a wok or large frying pan.
- Mix the cornflour with the salt and pepper and toss the beef strips in the cornflour until completely coated.
- When the oil is hot, tip the beef in and fry until dark brown and crispy. I try not to move the meat around too much as this seems to reduce the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
- Using a slotted spoon, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- There should still be some oil left in the pan at this point. Take the pan off the heat and throw in the ginger and garlic (the garlic will burn if you have it on the heat), give it a stir for 30 seconds and then add the broccoli to the pan. Put it back on medium heat and stir-fry the broccoli for a minute or two.
- Mix the lime juice, soy sauce, and sugar in a small bowl, then pour onto the broccoli in the pan.
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
- Add the beef back in, give it a stir and heat through for 1 minute, then add in the chopped chillies and spring onions. Give it a quick stir and then serve it with boiled rice.
- Garnish with some spring onions and/or chopped chillies and a few chilli pepper flakes.
Notes
- For best results, do not overcrowd the pan when frying the beef.
- Adjust the amount of chili to your preferred spice level.
- This dish is great served with boiled rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg