Mongolian Beef Stew

This is a fabulous go-to meal, and one of the most fantastic things is that in can be made with almost any meat. Plus, you know how much I love a one-pot recipe!

I regularly use minced beef, rather than steak, as it is perfect for lettuce wraps. This will also keep in the fridge and can be easily packed-up, avoiding more stress when you least need it; on those busy mornings! It guarantees a fabulous lunchtime.

Try replacing the onion with thinly sliced fennel, if you are into those deep aniseed flavours. I would only do this with a slow cooked meet, as the fennel needs a little more time to mellow.

To spice this thing up, add a dose of your favourite chilli oil, or two tablespoons of Srriracha.

Ingredients

  • Vegetable oil (or other oil of your choice)

  • 1/2 teaspoon ginger

  • 1 tablespoon garlic

  • 1 teaspoon of salt (possibly more to taste)

  • 120 ml water

  • 160 g dark brown sugar

  • 500 g minimum flank steak (or other meat)

  • 1 large white onion

  • 2 or 3 spring onions (for garnish)

  • 1 boil in the bag packet of white rice

Directions

  • Slice the beef and onion thin and cook with a bit of oil (your choice) in a medium saucepan. Set this aside when done.

  • Make the sauce by heating 2 tsp of vegetable oil over med/low heat in the same pan. Don’t get the oil too hot, as garlic burns quickly!

  • Add ginger and garlic to the pan and quickly add the water before the garlic scorches. Add salt to taste, although I find it usually needs at least 1 tablespoon.

  • Dissolve the brown sugar in the sauce, then raise to a medium heat and cook the sauce for 2-3 minutes, or until it begins to thicken. This sauce needs to stick and not run off when added with the meat.

  • Remove from the heat, add beef and onions back in, and ensure everything is coated in the now think sauce.

  • Serve with rice, top with spring onions.