Mongolian Beef & Broccoli Rice

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 1


  • 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


  • Add the corn flour to a plate and toss the beef strips until evenly coated. Shake off the excess.
  • Heat olive oil in a fry pan and cook the beef for 5 minutes until cooked through, then set aside on a plate.
  • 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.
  • 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.
  • Add the spring onion and beef back into the pan with the sauce. Simmer for 2 minutes then serve with the rice and broccoli.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.