Easy Mongolian Beef

Ingredients

• 450g Beef rump or flank steak, thinly sliced
• 2 tbsp Cornflour
• 3 tbsp Vegetable oil
• 3 cloves Garlic, finely chopped
• 1 tbsp Fresh ginger, grated
• 80ml Soy sauce
• 3 tbsp Brown sugar
• 120ml Water
• 4 Spring onions, cut into 4 cm lengths
• 300g Long-grain rice

You’ll need: Large frying pan, Saucepan

Method

1. 1

   Cook the rice according to the packet instructions. Toss the beef with the cornflour until coated.

2. 2

   Heat half the oil in a large frying pan over high heat. Cook the beef in two batches for 2 minutes, turning, until browned. Remove to a plate.

3. 3

   Reduce to medium heat. Add the remaining oil, garlic and ginger and stir for 30 seconds. Add the soy sauce, sugar and water and simmer for 3 minutes until slightly thickened.

4. 4

   Return the beef and add the spring onions. Simmer for 1–2 minutes until the sauce is glossy and the beef is cooked through with no pink left. Serve over the rice.