If I’m honest, I have no idea what makes this “Mongolian Style Beef” Mongolian but all I do know is that it tastes amazing and does wonders for reducing any Asian cuisine cravings.
As with most of my recipes, I get inspiration from others and make modifications to reduce the calories overall and/or increase protein content. I’d love to visit more of these countries so I can try more authentic dishes to create even better makeovers but unsure how to make this better as it tastes so good!
Asian cuisine has a real knack for combing salt (soy sauce), sweet (sugar blend) and spice (red pepper flakes) which is why I think it’s so popular in Western countries and full of flavour.
- 350 g lean beef / steak strips
- 20 g cornflour
- 10 g coconut oil
- 2 cloves garlic, minced
- 100 ml water
- 85 ml soy sauce (reduced salt)
- 30 g sweetener
- 1/2 tsp red pepper flakes
- 1 spring onion, sliced
Make sure the beef is dry by patting with a paper towel. Slice them into strips if they aren't already, then add the cornstarch/cornflour to the beef and shake off the excess in a sieve or colander
For the sauce, 5g of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar/stevia blend and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The cornstarch/cornflour in the beef will thicken it up later.
Place the meat in the same pan and cook, stirring until it is all browned, around a minute. Pour the sauce back into the wok/pan and let it cook along with the meat.
Cook down the sauce to reduce it to thicken or leave it thinner.
Garnish with spring onions after cooking to add an extra crunch. Serve over carb source of your choice; rice, noodles or quinoa are all good!
Nutritional Information per serving:
Calories: 248 / Protein: 27g / Carbohydrates: 22g / Fat: 6g / Fibre: 0g