Wash and chop the broccoli florets, and mince the garlic.
In a large pan, heat the olive oil over medium heat.
Add the minced garlic and fresh chili to the pan and cook for 1-2 minutes until fragrant.
Add the chopped broccoli florets to the pan and cook for 5-7 minutes until tender but still crisp (You can add a lid to steam the broccoli if you want it a little softer).
Pour the soy sauce into the frying pan so it sizles and caramalises
Stir in the Kashmiri chili flakes, sesame oil, and lemon juice. Cook for an additional 1-2 minutes.