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Mongolian-Style Beef

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Calories 248 kcal
Author Harry Ranson


  • 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


  1. 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

  2. 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.

  3. 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.

  4. Cook down the sauce to reduce it to thicken or leave it thinner.

  5. 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!

Recipe Notes

Nutritional Information per serving:
Calories: 250 / Protein: 27g / Carbohydrates: 22g / Fat: 6g / Fibre: 0g