Crispy stir-fried beef and broccoli in a tangy, slightly spicy sauce made from soy, sugar and lime juice.
“Have made it twice so far. I add diced yellow onion and red bell pepper and use crushed chili flakes instead of fresh. I also double the amount of lime to make it more tangy. And double the amount of beef. You can use frozen broccoli — just rinse under cold water and let it air dry while prepping the other ingredients. The sauce is strong so I feel it’s best served with rice.”
– Craig Baker
Nicky’s Notes
Do you love sticky, crispy Chinese beef but worry it looks brown and low on vegetables? I solve that by adding broccoli. It brings color and texture without changing the indulgent flavour.
This dish is not pretending to be healthy, but a little green is always welcome. The combination of soy, sugar and lime juice balances sweet, sour and salty beautifully.
I’ve even threaded strips onto sticks as canapés at Christmas — always the first to go. If you want more veg, try bell peppers, sugar snap peas or courgette (zucchini).
Table of Contents
- Nicky’s Notes
- 🧑🍳 Abbreviated Recipe
- Recipe Tips
- 🍽️ What to serve it with
- Make ahead and Leftovers Guide
- Crispy Beef with Broccoli Recipe
- 🥡 More Chinese Fakeaway recipes
🧑🍳 Abbreviated Recipe
Full recipe with detailed steps in the recipe card below.
Toss beef strips in cornflour, salt and pepper. Fry in hot oil until dark and crisp, then drain on kitchen paper. Off the heat, add ginger and garlic, then the broccoli and briefly stir-fry. Pour in lime juice, soy and sugar and let the sauce bubble and reduce. Return the beef to heat through, finish with chilli and spring onions, and serve with rice.
Recipe Tips
- Don’t move the beef too much while frying — leave it to get dark and crispy. It usually takes 5–6 minutes with just a few stirs.
- To make this gluten-free, swap dark soy for tamari. Keep the lime and sugar balance right, as tamari can be stronger.
🍽️ What to serve it with
I like this with boiled rice or egg fried rice. The sauce is rich and combines perfectly with plain rice to soak up the juices.
I originally adapted this from a recipe I found on BBC Good Food years ago and then tweaked it over time. It’s a long-standing favourite I kept in my recipe notebook well before I started blogging.
Make ahead and Leftovers Guide
- Best served immediately: the beef loses its crispness if chilled or frozen then reheated.
- If you must freeze leftovers, cool, cover and freeze. Defrost overnight in the fridge and reheat thoroughly in a wok or microwave, adding a splash of water if dry.
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Crispy Beef with Broccoli Recipe
Ingredients
- 3 tbsp neutral oil (avocado oil works well)
- 360 g thin-cut sirloin steaks (approx. 3 steaks), cut into thin strips
- 2 tbsp cornflour/cornstarch
- 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 2 large or 3 small limes)
- 6 tbsp dark soy sauce (use tamari for gluten-free)
- 7 tbsp caster sugar
- 1 red chilli, chopped (discard seeds if you prefer milder)
- 4 spring onions (scallions), chopped
To Serve:
- Boiled rice or egg fried rice
- Spring onions and/or chopped red chillies to garnish
- 1 tsp chilli pepper flakes (optional)
Instructions
- Heat the oil in a wok or large frying pan. Mix the cornflour with salt and pepper and toss the beef strips until fully coated.
- When the oil is hot, fry the beef until dark brown and crispy. Avoid moving it too much — it takes about 5–6 minutes with 3–4 stirs.
- Use a slotted spoon to remove the beef and drain on kitchen paper.
- Leave some oil in the pan. Remove the pan from the heat and add the ginger and garlic (this prevents burning). Stir for 30 seconds, then add the broccoli. Return to medium heat and stir-fry for 1–2 minutes.
- Mix lime juice, soy sauce and sugar in a small bowl, then pour over the broccoli.
- Turn up the heat and let the sauce bubble for a couple of minutes until it reduces slightly.
- Add the beef back in, stir to heat through for 1 minute, then add the chopped chilli and spring onions. Give it a quick stir and serve with boiled rice.
- Garnish with extra spring onions, chopped chillies and a sprinkle of chilli flakes if you like.
Notes
*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 and keep the lime and sugar balanced so tamari doesn’t overpower the flavours.
Can I freeze it or make it ahead?
This is best made and served immediately so the beef stays crispy. If freezing, cool, cover and freeze. Defrost overnight in the fridge and reheat thoroughly, adding a splash of water if it seems dry.
Note: Nutritional information does not include rice or garnishes.
Nutrition
Carbohydrates: 44 g |
Protein: 28 g |
Fat: 14 g |
Saturated Fat: 9 g |
Cholesterol: 53 mg |
Sodium: 1623 mg |
Fiber: 6 g |
Sugar: 25 g
Nutrition information is automatically calculated and should be treated as an approximation.
This recipe was first posted in March 2021 and has been updated with improvements since.
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