Sticky Mongolian Beef

Makes enough for 3-4 good portions

• 500g beef steak
• 1/3 cup (80ml) soy sauce
• 1/2 cup (120ml) water
• 1/2 cup (200g) brown sugar
• 1/2 tsp sesame oil (though I usually use more! Non for Ollie Friendly)
• 3 tbsp olive / rape seed / vegetable oil
• 3 tbsp corn flour
• 2 cloves of garlic
• spring onions for garnish
• 90g of rice per person

1. Cut the steak into bite sized strips
2. Mince garlic
3. Cook the rice
4. Fry the garlic gently in the sesame and 1 tbsp of olive oil
5. Add the soy sauce, water and sugar
6. Simmer gently for about 5 minutes, then remove from heat and set aside
7. Meanwhile toss the steak in the corn flour in a large bowl
8. Heat the remaining 2 tbsp olive oil in a heavy pan
9. Once hot, add the beef and brown on all sides
10. Add the garlic / soy / water / sugar mixture to the beef pan
11. Stir frequently, cook for 5-7 minutes until the sauce has reduced and thickened
12. Serve on the drained rice, garnished with spring onions