- 1 tbsp vegetable oil, plus extra for frying
- ½ tsp ginger, grated
- 3 garlic cloves, crushed
- 100ml soy sauce
- 100ml water
- 130g dark brown sugar
- 400g sirloin steak
- 30g cornflour
- 3 spring onions, sliced on the diagonal
- Rice or noodles
- Heat the oil in a pan or wok over a medium heat. Add the ginger and garlic and cook for 1-2 minutes, making sure the garlic does not burn.
- Add the soy sauce, water and sugar and stir. Bring to a boil and simmer for 3-43 minutes, then remove from the heat and set aside.
- Slice the beef against the grain. Place the cornflour in a bowl and dredge the beef in it. Shake off any excess and let the beef rest for about 10 minutes.
- Heat up the wok with about 2cm of oil. Add the meat and wait 30-40 seconds before stirring. Cook for two minutes, stirring the meat around a little so that it cooks evenly. Transfer the beef to a plate and rest for 3-4 minutes. Discard excess oil from the pan.
- Return the pan to a medium heat. Add the soy sauce mixture and steak. Bring to a boil, continually stirring for two minutes.
- Add the spring onions and stir everything together. Remove the steak using a slotted spoon and serve over rice or noodles.
Per serving: 957kcals, 40.4g fat (10.1g saturated), 82.8g carbs, 64.7g sugars, 65.6g protein, 2.3g fibre, 3.186g sodium