Mongolian Stir Fried Beef

Gastric Sleeve Roux-en-Y gastric bypass WLS Bariatric VLCD NZ


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


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