Chilli Beef and Broccoli Stir-fry

See that up there? That was last nights dinner.  You want to know something? It was flipping great.
It was the first time I had made this stirfry, originally from BBC Good Food but it won’t be the last, oh no.   Due to the frying aspect it’s not particularly healthy but it IS extremely tasty and the scope to veg-it-up a bit is huge.

I had special dispensation from Mr M to include broccoli in this weeks meal planning. To me, broccoli is by far the most superior vegetable out there.  To Mr M, it’s green and squidgy and is therefore BAD, but not as bad as sprouts and cabbage I hasten to add.  Would you believe that Mr M “dodger of all things green” actually stated halfway through eating this that he’d like more broccoli in it? He nearly received a short, sharp smack of a wok on his head however that is testament to how tasty this is.
As I’ve said above, this is a keeper and next time I will add a bit of extra vegetables.  I’m thinking maybe water chestnuts, mushrooms, green beans or sugar snap peas would work well.
Chilli Beef and Broccoli Stir-fry

Ingredients

oil, for frying
300g thin-cut sirloin steaks
3tbsp cornflour
broccoli florets from a small head, sliced
2 garlic cloves, minced
5cm piece ginger, finely chopped
1 tsp dried chilli flakes
4 spring onions, sliced 
4 tbsp soy sauce
5 tbsp sugar
2 limes, juiced

Method
Slice the steak into thin strips and toss in a bowl with the cornflour.
In a wok heat a 5cm depth of oil until very hot.  Fry the steak strips in batches until dark and crisp.  Drain (Kitchen roll would be perfect for soaking up some of the oil).

Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chilli for around a minute.  Mix the soy sauce and sugar together and tip into the wok along with the lime juice.  Cook for a further two minutes.

Toss in the beef and spring onions and serve!
We served this with some fluffy white basmati rice which went perfectly but this would also go well with noodles.
A few things to note – I used rump steak last night instead of sirloin as I was feeling cheap. It didn’t make a noticeable difference. If you’re not overly keen on ginger or lime you might want to reduce the amount slightly so it’s not too overpowering.

love & kisses
Mrs M x

Share the blog love...
Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestShare on TumblrShare on LinkedInShare on StumbleUponEmail this to someoneBuffer this page

Comments

  1. This looks fantastic. We regularly cook chinese food at home although we’ve not tried this one.

    It’s been printed and will go in my recipe folder!

  2. This looks like precisely the sort of thing that would go down well at home. This one may become one of our keepers too. I’ll try it next week.

  3. OMG!!! im starvng just looking at this, it looks so yummy, cant wait to try this, careen x

Speak Your Mind

*