MONGOLIAN BEEF WITH SPRING ONIONS + SNAP PEAS [RECIPE]: Hey foodies! Here’s my v…

MONGOLIAN BEEF WITH SPRING ONIONS + SNAP PEAS [RECIPE]:
Hey foodies! Here’s my version of Mongolian beef – the sweet & sticky, ginger-infused Chinese takeaway favourite! I’ve added a few little extras that aren’t traditionally included, but I think you’ll like it. Don’t forget to give me a tag if you make it, I’d love to see! ?
——
INGREDIENTS
(Serves 2)
STEAK:
300g flank/frying steak (room temperature)
1 tbsp cornflour
1 tsp black pepper
1 tbsp veg oil
VEG:
1 garlic (crushed)
8 whole spring onions (chopped into thirds)
Half bag sugar snap peas
1 tsp sesame seeds
1 tbsp coriander stalks
1 tbsp chopped coriander/stalks
SAUCE:
2 tbsp soy sauce
1 tbsp brown sugar
1/2 tbsp fresh ginger (minced)
1/2 tbsp chilli + garlic paste (I use a Lee Kum Kee variety from the world food section in the supermarket – add more if you like it super spicy)
1/2 tbsp corn flour
1/2 lime juice
1 tbsp chopped coriander/stalks
125ml water
Plus: Drizzle of sesame oil, crispy onions & coriander to finish
——
METHOD
1 – STEAK: slice the steak as thinly as possible and coat in the cornflour & black pepper. Pop a skillet pan on high-heat (ideally until smoking hot), add the oil & chuck in the steak. Cook for 1-2 mins until sealed all over, but still pink in the middle. Remove from pan & set aside.
2 – VEG: immediately add the white section of the spring onions & the sugar snap peas to the same pan the steaks cooked in (flavour!). Cook for 2 mins then add the rest of the spring onion parts & other veg ingredients. Cook for 1 min. Remove from pan & set aside.
3 – SAUCE: using the same pan (flavour, flavour!), turn down the heat to medium & add all sauce ingredients (except the water for now!) – stir to make a ‘slurry’. Gently cook out for up to 1 min before pouring in the water. Bring to the boil to thicken & cook for a further 2 mins. Add the steak into the sauce & cook for 30 seconds (I like mine still pink). Stir in the cooked veg & turn off the heat. Make sure any resting juices also get added back in too. Finish with a drizzle of sesame oil & fresh coriander. Serve with rice.