Spring onions (scallions) and/or chopped red chillies to garnish
1tspchilli pepper flakes
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.
*It's easier to cut the steak into thin strips if you place it in the freezer for 10 minutes to firm up a little.
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