In a small bowl, whisk together soy sauce, lime juice, rice vinegar, brown sugar, minced garlic, and sliced chili to make the dipping sauce. Set aside to let flavors meld.

Fill a heavy-bottomed pot or wok with about 2 inches of vegetable oil and heat to 350°F (175°C).

While the oil heats, whisk together the flour, cornstarch, and salt in a large mixing bowl.

Slowly pour in the ice-cold beer while whisking gently; do not overmix, a few lumps are fine. The batter should be the consistency of thin pancake batter.

Working in batches, dip the broccoli stalks into the batter to coat, letting excess drip off.

Carefully lower the broccoli into the hot oil and fry for 2-3 minutes, turning occasionally, until golden brown and crispy.

Remove with a slotted spoon and drain on a wire rack or paper towels.

Serve immediately while hot with the soy-lime dipping sauce.