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.

INGREDIENTS
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. Cook the rice using the 20 minute recipe.
• 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.
• Finely chop the spring onion 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.