This Crispy Chilli Beef with Broccoli is our go-to Chinese stir fry! Ready in 25 minutes, it’s way better than any crispy beef you can get from the takeaway!
This is one of my go-to dishes. Whenever I ask Chris what he fancies for tea, you can pretty much guarantee that he’ll pipe up ‘Crispy Chilli Beef!’.
It’s not exactly a healthy dish, but it is seriously tasty! It’s quick to make too, so it works great for a Friday night treat when we’re all hungry and we want to get dinner on the table!
I seem to end up making this (or variations of it) at least every couple of weeks. It’s pretty versatile – I quite often use leftover cooked chicken or lamb instead.
Prawns or tofu would work well too. Add in more veggies if you like – peppers, sugarsnap peas, even courgette (zucchini) work to make it a little more healthy.
Pro Tip: You can also make it gluten free by replacing the soy sauce with tamari (I’ve done this several times and it works great!)
The kids absolutely love it too (yes even the broccoli!). I tend plate up the kid’s meals, and then I’ll throw in some freshly chopped chilli or some chilli flakes at the end and stir through for a minute for me and Chris.
Looking at the recipe, it sounds like a lot of sugar and soy sauce (and it is), but the combination with the lime juice just works to give that beautiful sweet/sour/salty taste.
I’ve even served up strips of this on sticks to serve as canapés, and they were the first to go!
I originally made this recipe after seeing it on bbcgoodfood.com (I’ve made a few modifications) – although this particular recipe isn’t on there any more. It’s one of those recipes I printed out about 10 years ago and kept in my little book of recipes way before I started the blog. So glad I did!!
Try serving this as part of a Chinese banquet with special fried rice , Chicken Lettuce Wraps, Sticky and Crispy Wings and Asian ribs 😋😋
The Crispy Chilli Beef with broccoli recipe:
Crispy Chilli Beef with Broccoli
Ingredients
- 3 tbsp vegetable oil
- 3/4 lb (360g) 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 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
To Serve:
- 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.
- 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 and a few chilli pepper flakes.
Recipe Notes
Can I make it gluten free?
Yes! Replace the soy sauce with tamari. I've done this lots of times and it works really well. You must ensure you use the correct amount of lime juice and sugar 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 away. Freezing/chilling then reheating means the beef won't be crispy.However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it's a little dry. Note: The nutritional information provided here doesn't include rice or garnishes
Nutritional Information
This post was first published 19th April 2014. Updated since with new photos and recipe notes.
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Joe says
Can you approximate how much lime juice you use. I used the juice of 3 limes and the dish turned out VERY lime-y. The limes I used seemed pretty large, so I’m wondering if the recipe is based on smaller sized limes. So, I think a measurement would be very helpful (4 tbsp, for example). Thanks!
Nicky Corbishley says
Thanks for this Joe, I tend to use small limes for this, so it’s around 3-4 tbsp of lime juice altogether. I’ve updated the recipe now.
Nicola McCormack says
Hi Nicky,
Do you aver use the quick garlic/chilli or ginger paste for convenience? If so , what proportions?
Nicky Corbishley says
Yes, I use the jars of paste sometimes. I find they taste better than the tubes or the jars of chopped ginger/garlic. If you use the jars of paste, I’d swap out the 1x thumb-sized piece of ginger with 1 rounded teaspoon of ginger paste.
I’d swap 1 garlic clove for 1 level teaspoon of garlic paste (if you go with the jars of chopped garlic, increase this to 1 1/2 teaspoons).
Chloe says
Can I freeze this then cook the next day? I have a lot of beef that’s already been frozen and defrosted and don’t want to waste any but really want to make this?!
Thanks.
Chris Corbishley says
Hi Chloe,
This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won’t be crispy. However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it’s a little dry.
Thanks
Chris & Nicky
Kayleigh says
Hi, just wondering if the Calories per serving include the rice?
Chris Corbishley says
Hi Kayleigh, no it doesn’t include the rice or garnishing.
Hope you enjoy the recipe.
Thanks
Chris & Nicky
Craigo87 says
This is the second recipe of yours I’ve cooked. Absolutely delicious! So glad I stumbled upon your recipes!
fiorino40 says
Hi..Scrumptious and Mouthwatering recipe….saved and posted to all my social media accounts…wish you everlasting success…Fiorino
Chris says
One of my all time favourite meals! This is my stranded on a desert island food. If i have a choice this would be on our weekly recipe rotation every week!
Nicky Corbishley says
Ha ha don’t I know it!! xx
Karly says
Feed. Me. ALL of this. Looks SO incredibly tasty- the perfect weeknight dinner fix!
Nicky Corbishley says
Ha ha ok, I suppose I’ll share 🙂
plasterer bristol says
Oh wow this looks delicious. I love this type of food. Thanks simon
Julie says
This looks delicious but I wish the recipe was in a printable version like most of your other recipes. Incidentally, when I signed up to your website, I was able to access your free e-book of recipes but it seems to have disappeared now!
Nicky Corbishley says
Thanks Julie, I’m trying to update old recipes slowly 🙂
I’ve updated the ebook, so I’ll send you a new link.
Lovely says
Your recipes are just what I was looking for to brighten my cooking and wake up my family ! Thankyou !
Nicky Corbishley says
Thankyou for the lovely comment 🙂