How to Make Tangy Beef and Broccoli Recipe
Crispy stir fried beef and broccoli in a tangy and spicy sauce made with soy sauce, sugar and lime juice.
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Do you similar sticky, crispy Chinese beef but worry most how brown and lacking-in-veg it can oft expect?
I'm solving all of those problems with broccoli 😁
Ok, it doesn't make this dish salubrious, merely a bit of green can only exist good right?
Looking at the recipe, it sounds like a lot of saccharide and soy sauce (and it is), but the combination with the lime juice just works to give that cute sugariness/sour/salty taste.
I've fifty-fifty served up strips of this on sticks to serve as canapés over Christmas, and they were the first to get!
Add together in even more veggies if you like - peppers, sugarsnap peas, even courgette (zucchini) are great additions.
👩🍳PRO TIP You tin besides make it gluten gratis past replacing the soy sauce with tamari (I've washed this several times and it works great!)
I originally made this recipe after seeing information technology on bbcgoodfood.com (I've fabricated a few modifications) - although this particular recipe isn't on there whatsoever more than. It's one of those recipes I printed out virtually x years ago and kept in my trivial book of recipes way earlier I started the web log. And then glad I did!!
🍲 Dear a stir-fry beef recipe? Try these
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Easy Mongolian Beef Recipe
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Crispy Chilli Beef
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Crispy Chilli Beef Noodles
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Beef and Broccoli
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Sweet and Tangy Crispy Beef with Broccoli
Sweet and Tangy Crispy Beefiness with Broccoli in a beautiful lime and soy sticky sauce.
- 3 tbsp vegetable oil
- 360 grand (¾ 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 common salt and pepper
- 1 thumb sized piece of ginger - peeled and minced
- iii garlic cloves - peeled and minced
- one large head of broccoli - cut into small florets
- 3 tbsp lime juice - (from nearly about 2 large or three small fresh limes)
- 6 tbsp night soy sauce - (apply tamari for gluten free)
- 7 tbsp caster sugar
- one scarlet chilli - chopped - discard the seeds if you don't like it too hot
- 4 spring onions (scallions) - chopped
To Serve:
- Boiled rice
- Spring onions (scallions) and/or chopped red chillies to garnish
- 1 tsp chilli pepper flakes
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Heat the oil in a wok or large frying pan. Mix the cornflour with the salt and pepper and toss the beefiness strips in the cornflour until completely coated.
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When the oil is hot, tip the beef in and fry until dark brownish and crispy. I try not to movement the meat around as well much equally this seems to reduce the amount of crispiness you get. It generally takes about v or 6 minutes to crisp upward the beef, with about 3 or iv stirs during that time.
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Using a slotted spoon, remove the beefiness from the pan and place in a basin lined with kitchen gyre to soak upwards excess fat.
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You should still exist left some oil in the pan at this point. Have the pan off the heat and throw in the ginger and garlic (the garlic will fire if you lot take information technology on the rut), give it a stir for xxx seconds so add the broccoli to the pan. Put it dorsum on a medium estrus and stir fry the broccoli for a minute or two.
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Mix the lime juice, soy sauce and sugar in a small-scale bowl, then cascade onto the broccoli in the pan.
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Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
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Add the beef dorsum in, give it a stir and heat through for ane minute, then add in the chopped chillies and spring onions. Requite it a quick stir and and so serve with boiled rice.
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Garnish with some spring onions and/or chopped chillies and a few chilli pepper flakes.
*It's easier to cut the steak into thin strips if y'all identify it in the freezer for x minutes to business firm upwardly a niggling.
Can I make it gluten costless?
Yeah! Supercede the soy sauce with tamari. I've washed this lots of times and it works really well. Y'all must ensure you lot use the correct amount of lime juice and carbohydrate though, otherwise the tamari can overpower the flavours.
Can I freeze it or make it ahead?
This recipe works best when made and served right abroad. Freezing/chilling and so reheating means the beef won't be crispy.
However, information technology does still gustatory modality actually skillful. Then if yous did desire to freeze it, then cool, encompass and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until pipe hot throughout. Y'all can add a splash of water if it's a little dry.
Note: The nutritional information provided here doesn't include rice or garnishes
Calories: 394 kcal Carbohydrates: 44 thou Protein: 28 g Fatty: 14 g Saturated Fat: 9 g Cholesterol: 53 mg Sodium: 1623 mg Potassium: 988 mg Fiber: 6 k Saccharide: 25 thousand Vitamin A: 1200 IU Vitamin C: 169.iv mg Calcium: 126 mg Fe: three.eight mg
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