28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Mongolian Beef & Broccoli Rice

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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 1
Course: Dinner, Lunch
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 150 g porterhouse steak sliced
  • 1/2 tablespoon corn flour
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fresh ginger crushed
  • 1 clove garlic minced
  • 1/2 red chilli finely sliced (optional)
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon coconut sugar
  • 1 tablespoon water more if required
  • 150 g Birds Eye cauliflower & broccoli rice
  • 1 sprig spring onion diced
  • 1/2 bunch bok choy steamed

Method
 

  1. Add the corn flour to a plate and toss the beef strips until evenly coated. Shake off the excess.
  2. Heat olive oil in a fry pan and cook the beef for 5 minutes until cooked through, then set aside on a plate.
  3. Using the same fry pan, add the ginger, garlic and chilli and cook for 1 minute. Add the tamari, coconut sugar and water. Bring the sauce to a boil, then reduce the heat and simmer until thickened.
  4. Meanwhile, place frozen Birds Eye Cauliflower & Broccoli Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway then transfer to a plate.
  5. Add the spring onion and beef back into the pan with the sauce. Simmer for 2 minutes then serve with the rice and broccoli.