My take on Mongolian Beef with Extra Veg – Crispy strips of steak in a sweet-soy sauce with some extra veg thrown to up the health factor!
Hmmm, how to pass crispy fried beef and rice off as being healthy…….. Aha! Add lots of brocolli and sugarsnap peas. It’s mostly green, therefore it’s healthy right?
Ok, maybe not entirely 100% healthy, but it’s way better for you than the take-out version.
My general rule in life is that so long as I eat my five-a-day, I can eat whatever I like the rest of the time. That could also possibly be one of the reasons that I still need to lose 5lbs (sorry Slimming World, stay away from the Mongolian Beef! – that vegetable oil cannot be replaced with Frylight under any circumstances).
However, I’ve so far managed to keep off those 7lbs I did lose, so I can’t be doing too badly.
I thoroughly enjoyed my Oaty Mocha hot smoothie (with some added kale) for breakfast this morning. And then I enjoyed 3 chocolate digestives with my cup of tea this afternoon :-/
It’d be nice sometimes to have a desperate craving for goji berries or celery instead of chocolate, but I’m pretty sure that’s never going to happen.
So in the meantime, let’s just bulk out those naughty foods with lots of good stuff. This Mongolian Beef tastes great with the broccoli and sugarsnaps, but you could also throw in asparagus, peppers, carrots, green beans etc.
Anything vegetable-y and crunchy will do. Then we can all be soul-happy that we get the naughty and indulgent stuff, but also conscience-happy that we get the good stuff too!
The Mongolian Beef with Extra Veg Recipe:
Mongolian Beef with Extra Veg
- 5 tbsp vegetable oil
- 1.5 tbsp cornflour/cornstarch
- pinch of salt & black pepper
- 400 g sirloin steak sliced into thin strips (visible fat removed)
- 6 tbsp soy sauce
- 1/4 tsp black pepper
- 3 tbsp packed light brown muscavado sugar
- 6 tbsp water
- 1 thumb-sized piece ginger peeled and minced
- 3 cloves garlic peeled and minced
- 1 small head broccoli roughly chopped
- 1 cup sugar snap peas/snow peas roughly chopped
- 4 spring onions scallions, sliced
- Heat the oil in a wok or large frying pan until very hot.
- Mix the cornflour with a pinch of salt and pepper and toss the steak strips in the cornflour.
- Cook the steak strips in the oil (turning occasionally) until very dark and crispy. You can do this in two batches, but I usually manage this in one. You just need to make sure the oil is really hot, and then leave the steak cooking in the oil for a good 5 minutes before turning. Don't keep moving it around the pan, or you won't achieve that dark, crunchy coating.
- Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll on to drain off excess fat.
- Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little. Whilst it's cooling, mix the soy sauce, pepper, sugar and water together in a small bowl.
- Add the ginger, garlic and broccoli to the pan and cook for 1 minute - stirring often to avoid burning the garlic.
- Add in the soy sauce mixture, turn up the heat and bring to the boil. Simmer for 2-3 minutes, then add the sugar snap peas and the crispy beef.
- Cook for a further 2 minutes then turn off the heat.
- Serve over boiled rice, and sprinkle with chopped spring onions.