Crispy chilli beef with broccoli

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olive magazine

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Recipe by olive magazine

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1. Heat a 5cm depth of oil in a wok until very hot. Fry the steak in batches until dark and crisp. Drain. Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chilli for 1 minute. Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and spring onions and serve.

Know-how

Leave the steak to rest for at least 3 minutes after cooking

Per serving

676 kcalories, protein 35.5g, carbohydrate 65g, fat 32.2 g, saturated fat 9.9g, fibre 1.2g, salt 5.71 g

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Ingredients

• oil , for frying
• 300g minute or thin-cut sirloin steaks , sliced into thin strips and tossed with 3 tbsp cornflour
• broccoli florets from a small head, sliced
• 2 garlic cloves , sliced
• A 5cm piece ginger , finely chopped
• 1 tsp dried chilli flakes , or 1 dried chilli, crumbled
• ½ bunch spring onion , sliced on the diagonal
• 4 tbsp soy sauce mixed with 5 tbsp sugar
• 2 limes , juiced

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 mins

Ingredients

• oil , for frying
• 300g minute or thin-cut sirloin steaks , sliced into thin strips and tossed with 3 tbsp cornflour
• broccoli florets from a small head, sliced
• 2 garlic cloves , sliced
• A 5cm piece ginger , finely chopped
• 1 tsp dried chilli flakes , or 1 dried chilli, crumbled
• ½ bunch spring onion , sliced on the diagonal
• 4 tbsp soy sauce mixed with 5 tbsp sugar
• 2 limes , juiced

Per serving

676 kcalories, protein 35.5g, carbohydrate 65g, fat 32.2 g, saturated fat 9.9g, fibre 1.2g, salt 5.71 g

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