This Mongolian beef recipe gets pulled out over and over by our followers – it’s a ‘fakeaway’ that takes no time to make, doesn’t have a huge list of ingredients and tastes amazing. You might be tempted to swap the sugar for sweetener but don’t. Food is there to be enjoyed, not endured! An oil sprayer is a given when you’re on a healthy eating plan, but avoid ‘cooking spray’. Instead, invest in a ‘mister’ and fill with your favourite oil – olive, rapeseed and groundnut are great all-rounders.
500g beef steak, sliced as thinly as you dare – or, to save a bit of time, buy beef strips
a few good twists of black pepper
3 cloves of garlic, crushed
1/2 tsp finely grated ginger
120ml low-sodium soy sauce
25g brown sugar
1 tsp chilli flakes
3 spring onions, finely sliced
1. Place the beef on some kitchen paper and dry it off. Pop the beef into a bowl with the cornflour and pepper and toss until it is evenly covered, then set aside.
2. In a good nonstick pan, place a little oil over a medium heat to gently cook the garlic and ginger until coloured – be careful not to burn them. Add the soy sauce, brown sugar, chilli flakes plus 120ml of water and cook until everything has thickened nicely.
3. Pour the sauce into a jug. Put the beef straight into the same pan and cook on high until browned.
4. Pour the sauce over the beef and allow to bubble for a minute or two.
5. Sprinkle the spring onions over the top and serve the Mongolian beef with rice and a smile.
NOTE FROM PAUL We can’t stress enough about using low-sodium soy sauce – use normal sodium soy sauce and you’ll have a mouth saltier than a sailor’s ankle.
Buy the book with a 20 per cent discount
TwoChubbyCubs The Cookbook: 100 Tried and Tested Slimming Recipes by James and Paul Anderson is published by Yellow Kite, price £20. To order a copy for £16 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155.