Mongolian Beef

INGREDIENTS:

• 500g of beef mince 

• 1 small head of broccoli, florets cut 

• 1 carrot, peeled and sliced

• 1 stalk of spring onion, sliced

• 1 cup of rice

SAUCE:

• 3 garlic cloves grated

• 1 tsp of grated ginger

• 1/2 cup of water 

• 1/4 cup of Tamari

• 2 tablespoons of coconut sugar 

• 2 tablespoons of cornstarch

METHOD:

1. In a medium-low heated frypan, add a splash of olive oil and add the meat to brown.

1. While this browns, cook your rice to packet instructions. I use a pot with a steamer attachment so I can steam the broccoli and carrot at the same time.

2. Add the broccoli and carrot to the steamer just as the water starts to simmer or you can add your veggies to a pot a water to boil (make sure they still have a little crunch).

3. While this all cooks, add the sauce ingredients into a bowl and whisk together.

4. Add the sauce into the meat and mix well. Cook for another 5-10 minutes.

5. Take the rice and veggies off the heat once they are done

6. Divide the rice between the bowls, top with the mince and veggies.

7. Add the spring onion on top.

GF + DF - serves 4