Broccoli With Chilli Crispy Garlic Recipes

BROCCOLI WITH CHILLI & CRISPY GARLIC

Steps:

• Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
• Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.

SUPER-SIMPLE GARLIC BROCCOLI

Steps:

• In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.

CRISPY CHILLI BEEF

Steps:

• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces 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 or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you've removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to 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 1-2 minutes - until the beef is hot.
• Serve with rice or noodles.

CRISPY CHILLI CHICKEN WITH BROCCOLI

Steps:

• Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.
• When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
• There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that.
• Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
• Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
• Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
• Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
• Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.

CRISPY CHILLI BEEF WITH BROCCOLI

Steps:

• Heat a 2.5in 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 chili for 1 minute.
• Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and scallions and serve.