Mongolian Beef with Rice & Broccoli

Sauce consistency: Add a small splash of water if the sauce thickens too much. The cornflour slurry should be added gradually.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim any excess fat from the beef and slice it into thin, even strips. Slice the spring onions, keeping the white and green parts separate, and prepare the garlic and ginger.

Step 2

Heat a large frying pan over medium-high heat. Brown the beef in batches for 1–2 minutes per batch, then transfer it to the slow cooker. This step adds flavour but does not need to cook the beef through.

Step 3

In a bowl, whisk together the soy sauce, rice vinegar, water, honey, ginger, garlic, chilli flakes if using, hoisin sauce, oyster sauce and black pepper.

Step 4

Pour the sauce over the beef and stir to coat. Cover and cook on LOW for 4–6 hours, until the beef is tender. Check earlier if your beef strips are particularly thin.

Step 5

Mix the cornflour with 3 tbsp cold water until smooth. Stir it into the slow cooker along with the white parts of the spring onions.

Step 6

Leave the lid off and cook on HIGH for another 20–30 minutes, stirring occasionally, until the sauce thickens and coats the beef. If your slow cooker does not thicken the sauce sufficiently, transfer the sauce to a saucepan and simmer briefly until glossy.

Step 7

Meanwhile, rinse the rice and cook according to its packet instructions. Steam or boil the broccoli for approximately 4–6 minutes until tender but still slightly crisp.

Step 8

Divide the rice, broccoli and Mongolian beef evenly between four portions. Garnish with the green spring onion tops and sesame seeds, if using. Serve hot.