This recipe has taken a few attempts to perfect and whittle down to under 600 calories. The majority of similar recipes involved a great deal of flour and much larger quantity of meat so it’s taken a lot of adapting to make it fit our calorie intake. Despite the cutting down of certain ingredients, I can confirm¬†that no taste is sacrificed and it’s a gorgeous alternative to takeaway.

Mongolian Beef Main Image

Mongolian Beef

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 3

Calories per serving: 586


  • 1 tbsp Olive Oil
  • 340g Feather Steak
  • 2 tbsp Arrowroot
  • 100ml Water
  • 2 tsp Fresh Ginger, finely chopped
  • 1 tsp Sriracha
  • 100g Cucumber, cut into long thin strips
  • 2 cloves Garlic, crushed
  • 120g Carrot Batons, cut into thin strips
  • 2 tbsp Runny Honey
  • 50ml Low Salt Soy Sauce
  • 2 Spring Onion, thinly sliced
  • 210g Brown Rice Ramen


  1. Slice the steak into long strips and add to a bowl (be sure to discard any thick pieces of fat).
  2. Put the steak in a bowl with the arrowroot and stir to coat, leave to one side.
  3. Add the soy sauce, water, honey, garlic cloves, fresh ginger, and sriracha to a saucepan.
  4. Bring to the boil and simmer for 10 minutes.
  5. Add oil to a large frying pan and add the steak.
  6. Saute for 4 minutes until browned and pour in the sauce.
  7. Meanwhile put on a pan of water to boil.
  8. When bubbling, add the noodles and cook for 2-3 minutes.
  9. Serve the meat on top of the noodles and top with cucumber, carrot and spring onions.

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