Mongolian Beef with Spring Onions
Ingredients
- 500 g beef flank steak
- 4 tbsp dark soy sauce
- 3 tbsp brown sugar
- 4 cloves garlic
- 20 g fresh ginger
- 3 tbsp cornflour
- 8 spring onions
- 1 tsp dried red chilli flakes
- 4 tbsp vegetable oil
- 100 ml water
Nutrition (per serving)
- Calories
- 403 kcal
- Protein
- 28.1 g
- Carbohydrate
- 20 g
- of which sugars
- 11.8 g
- Fat
- 23.1 g
- of which saturates
- 5 g
- Fibre
- 1.2 g
- Salt
- 2.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the beef very thinly against the grain. Toss in cornflour to coat lightly.
- 2
Mix the soy sauce, brown sugar and water together until the sugar dissolves to make the sauce.
- 3
Mince the garlic and grate the ginger. Cut the spring onions into 5cm lengths.
- 4
Heat 3 tbsp oil in a wok over a very high heat. Fry the beef in batches for 1–2 minutes until crispy at the edges. Remove and set aside.
- 5
Add the remaining oil and fry the garlic, ginger and chilli flakes for 30 seconds.
- 6
Pour in the sauce and let it bubble for 1–2 minutes until slightly thickened.
- 7
Return the beef and add the spring onions. Toss everything together for 1 minute and serve with steamed rice.
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