As if eating Roast Beef and Yorkshires wasn’t fantastic enough, the leftover meat can be turned into this delicious Monday night dinner. The chilli heat is tempered by sweetness and makes this dish extremely addictive. Hot and Sticky Mongolian beef is packed full of iron which is an essential part of my nutrition plan to manage my mental health.

INGREDIENTS
Serves 2 Adults
350g leftover roast beef
(or sirloin or rump steak)
70g cornflour
1/2 tsp salt
100ml vegetable oil
4 garlic cloves
thumb sized piece of ginger
150ml water
4 tbsp oyster sauce
1 tbsp cider vinegar
1 tbsp soy sauce
3 tbsps brown sugar
1 tsp chili flakes
2 spring onions
1 tsp sesame seeds
220g green beans

• Slice the beef into 1cm x 4cm strips, pat dry, sprinkle over with the salt then tip into a bowl with the cornflour and toss until completely covered.
• Finely chop the garlic and ginger in readiness. Cut the green beans into thirds and cook in salted water for 7 minutes.
• Heat the vegetable oil in a large shallow pan on a very high heat. Add the beef and cook in batches (each piece of beef should be in contact with the pan) until it’s golden and crispy. Use tongs to remove the beef to drain on kitchen roll then cook the rest of the beef.
• Put the water, oyster sauce, vinegar and soy sauce into a jug and stir to combine. Once the beef is cooked and resting put the pan on a medium/high heat and add the garlic and ginger. Cook for 30 second then add the liquid and stir. After a minute add the brown sugar and chilli flakes and cook for another 2 minutes stirring until the sauce thickens. Add the beef back to the pan along with the drained beans and stir to cover in the sauce. Serve with rice and finish with chopped spring onion and sesame seeds.