Mongolian Beef

Sun, 24 January 2021

Chef: Nicola Halloran, author of 'The Wonky Spatula'

Mongolian Beef
(Serves 2)

ingredients:
2 ribeye steaks, cut into strips
1 red onion, finely sliced
2 peppers, finely sliced
Large handful of mushrooms, finely sliced
4 spring onions, finely sliced
Olive oil
Coarse sea salt and cracked black pepper

For the sauce:
2 tsp arrowroot powder
1 tsp sesame oil
4 cloves of garlic, minced
2 inches of ginger, grated
2 chillies, finely sliced
1 cup of coconut aminos
2 tbsp honey

method:
1. Heat a large pan with some olive oil and sear the steak with a good pinch of coarse sea salt for 1–2 minutes per side before setting aside.
2. In the meantime, add all of the sauce ingredients to a small pot, bring to the boil and allow to simmer while you prepare the rest of the dish.
3. Heat a large pan or wok with some olive oil and lightly sauté the onion, peppers and spring onions for 4–5 minutes until they start to soften.
4. Add the mushrooms and cook the veggies for a further 2–3 minutes before adding in the sauce.
5. Finally, add the steak to the pan and cook for a further couple of minutes until it is cooked to your liking. Serve and enjoy!