Hot and Sticky Mongolian Beef

As if eating Roast Beef and Yorkshires wasn’t fantastic enough, the leftover meat can be turned into this delicious Monday night dinner. The chilli heat is tempered by sweetness and makes this dish extremely addictive. Hot and Sticky Mongolian beef is packed full of iron which is an essential part of my nutrition plan to manage my mental health.

Post-Natal Superfood Profile: Iron
Iron helps to regulate blood sugar which in turn regulates energy and mood; an essential part of managing depression.

Post-Natal Superfood Profile: Spices
Some spices like turmeric and cinnamon contain chemical compounds that help brain function and repair. Others, like chillies boost your metabolism. CHILLI FLAKES

Serves 2 Adults

300g leftover roast beef
(or thinly sliced steak like sirloin or rump)
200g cornflour

60ml vegetable oil
4 garlic cloves
thumb sized piece of ginger
1/2 cup water
1/4 cup oyster sauce
1 tbsp soy sauce
3 tbsps brown sugar
2 tsps chili flakes
3 spring onions
185g green beans
1/2 lemon
1 tsp sesame seeds

  • Slice the beef into 1cm strips. Put all the sliced meat into a bowl and add the cornflour then toss until every piece is completely covered in flour. Finely chop the garlic and ginger in readiness for later. Put the rice, water and salt into a small pan. Cook on high until it boils then immediately turn down to medium low, cover with a lid and cook for 20 minutes. Put a steamer on the hob and once the water boils steam the green beans for 10 minutes.
  • Heat the vegetable oil in a large shallow pan on a very high heat. Add the beef but don’t overcrowd the pan. If the pan is too full the beef will boil rather than fry and become chewy. Cook the beef in batches if necessary. After a minute start turning each piece of beef (it should have crispy golden bits) and cook for a further minute. Using tongs remove the beef to drain on kitchen roll.
  • Using the same pan, turn the heat down to medium high. Have your water, oyster sauce and soy sauce close at hand. Add the garlic and ginger to the pan then quickly stir to stop them burning then after just 10 seconds add the water oyster and soy sauce. Keep stirring and after 1 minute add the brown sugar and cook for another 2 minutes.
  • Cut the spring onion into 1cm pieces then add the white and half of the green to the sauce along with the chili flakes and crispy beef and cook for 2 more minutes. Add the green beans and the rest of the spring onion then squeeze over the lemon and give everything a good stir to coat. Serve with the rice and sprinkle with the sesame seeds to finish.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

2 thoughts on “Hot and Sticky Mongolian Beef

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: