Lighter Mongolian Beef Bowls
35 min564 kcal each
Peppered flank steak and charred cabbage, onion and carrot glazed at the last second in a ginger-garlic soy sauce. Better than takeaway, and far less sweet.
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Plan this recipeIngredients
for 4 servings- Olive oil spray½ tsp
- White cabbage700 g
- Carrots110 g
- Onion1 piece
- Flank steak907 g
- Black pepper1 tbsp
- Bean sprouts104 g
- Low-sodium soy sauce5 tbsp
- Water3 tbsp
- Coconut sugar3 tbsp
- Fresh ginger1 tbsp
- Garlic2 clove
- Arrowroot starch1 tbsp
- Sesame seeds2 tbsp
- Sesame oil2 tbsp
- Spring onions1 piece
Method
Prep 15 min · cook 20 min- Whisk the soy sauce, water, coconut sugar, ginger, garlic, arrowroot, sesame seeds and sesame oil into a sauce. Freeze the steak for an hour if you can, then slice it thin.
- Heat a large pan or griddle over medium-high heat, mist with oil and toss the shredded cabbage, onion and carrots until they start to char, 5–6 minutes; set aside.
- Turn the heat to high, mist again, add the beef, sprinkle with cracked pepper and sear untouched for 2 minutes, then toss until browned.
- Add the bean sprouts for a minute, then lower to medium and return the vegetables.
- Pour the sauce into the centre; when it turns glossy and bubbles, take the pan off the heat and toss everything to coat. Top with spring onion.
- Keeps 4 days in the fridge. Reheat for 2 minutes and serve over brown or cauliflower rice.
Nutrition
per servingCal
564
Protein
56g
Carbs
32g
Fat
24g
Of 19g of sugar per serving, 8.7g is added sugar.
Of 24g of fat per serving, 7.4g is saturated.
