Elevate your post-bariatric surgery diet with the mouthwatering goodness of Mongolian Stir-Fried Beef. Tender strips of beef, wok-tossed with vibrant vegetables and a savoury, low-calorie sauce, make this recipe a guilt-free indulgence.
Here's what you'll need:
- 680g steak, thinly sliced
- salt & pepper
- 3 tbsp. cornstarch
- 2 tbsp. olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp. ginger, grated
- ⅓ cup tamari
- ⅓ cup water
- ½ cup coconut sugar
- 2 spring onions, sliced
- 1 tsp. sesame seeds, toasted
- OPTIONAL: steamed rice for serving
Here's how to make it:
Season the steak with salt and pepper, then toss in cornstarch until evenly coated. Set aside.
Heat 1 tablespoon of the oil in a large pan over medium-high heat. Add garlic and ginger and sauté for 1 minute. Add tamari, water and sugar and bring to a boil, stringing until sugar dissolves. Transfer the sauce into a bowl or jar set aside.
Place the pan back over the heat and add remaining oil. Sear the steak until evenly browned on both sides, 1 to 2 minutes per side.
Transfer the sauce back into the skillet and stir together with the beef. Simmer for 1-2 minutes to allow the sauce to thicken.
Add in spring onion and continue to cook for 1 more minute. Serve over cooked rice (optional).
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 5 mins | 10 mins | 419 | 19 | 26 | 39 | 1 |