INGREDIENTS:

3 tbsp vegetable oil
3 thin cut sirloin steaks (about 100-120g each steak) cut into thin strips
2 tbsp cornflour
Pinch of salt and pepper
1 thumb sized piece of ginger, peeled and finely chopped/grated
3 garlic cloves, peeled and finely chopped/crushed
1 large head of broccoli cut into small florets
3 limes
6 tbsp dark soy sauce (make sure it’s gluten-free soy sauce if you’re gluten intolerant)
7 tbsp caster sugar
1 red chilli – chopped (discard the seeds if you don’t like it too hot)
4 spring onions/scallions chopped

To Serve:

INSTRUCTIONS:

Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour 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. Avoid moving 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.
You should still be left some oil 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 a 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 with boiled rice. Garnish with some spring onions and/or chopped chillies.

Crispy Chilli Beef Recipe

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