Description
A delicious and quick stir-fry featuring crispy beef strips, fresh broccoli, and a zesty sauce.
Ingredients
Scale
- 3 tbsp neutral oil (I like to use avocado 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, about 5-6 minutes, stirring occasionally.
- Using a slotted spoon, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- Take the pan off the heat and add the ginger and garlic, stirring for 30 seconds.
- Add the broccoli to the pan and return to medium heat, stir-frying 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, stir to heat through for 1 minute, then add in the chopped chillies and spring onions.
- Give it a quick stir and serve with boiled rice, garnishing with spring onions and/or chopped chillies and a few chilli pepper flakes.
Notes
- For extra crispiness, avoid moving the meat too much while frying.
- Adjust the amount of red chilli according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 16g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg