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Mongolian Beef


400g eye fillet beef, thinly sliced
1 tablespoon water
½ tablespoon salt-reduced soy sauce
½ tablespoon Shaoxing (Chinese) wine
1 tablespoon cornflour
¼ cup salt-reduced soy sauce
1/3 cup water
2 tablespoons brown sugar
1 tablespoon hoisin sauce
½ tablespoon oyster sauce
½ tablespoon ground pepper
Stir Fry:
Rice bran oil spray
½ teaspoon sesame oil
2 cloves garlic, finely chopped
1 cm fresh ginger, finely chopped
½ onion, cut into strips
1 broccoli, cut into florets
2 bunches bok choy, cut into strips
2 shallots, finely chopped, for garnishing


  1. Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour. The longer it is marinated, the more tender the meat will be.
  2. While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
  3. Heat a wok over medium heat and spray with rice bran oil. Stir-fry the marinated beef in batches until they are just crisp on the edges (about 2 minutes). Remove the meat and set aside.
  4. Heat the sesame oil in the wok and stir-fry the garlic and ginger until fragrant. Add the onion, broccoli and bok choy and stir fry until they are vibrant in colour and just tender.
  5. Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes). Cook for a further minute or until the sauce thickens, while stirring quickly.
  6. Garnish with shallots and serve immediately.

Nutrition Guide

Energy (cal) 259cal
Protein 28.6g
Fat 8.6g
Saturated Fat 2.6g
Carbohydrate 13.4g
Sugar 11.1g
Sodium 972mg


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