Low Syn Mongolian Beef – the ultimate fakeaway dish that you don’t need to keep for just weekend. Tender Strips of Beef in a Thick Sweet Asian Sauce.
So I’ve had the ingredients for this version of the ever so popular Mongolian Beef floating around in my head of recipe ideas for a quite a while. But was holding out for some flank steak to put it to practice.
Flank steak is definitely the best cut of beef for this dish, but another thin frying steak should work okay too. I have to say though if you can get the flank steak, it’s definitely worth it and when I finally spotted some at a local grocery store, the last one too (it seems everyone is buying it), I quickly grabbed it up into my basket, excited about making my version of this dish.
Mongolian Beef generally comes with a sweet sticky sauce made with heaps of brown sugar and various other ingredients that can load on the syns and so I really wanted to create a yummy Slimming World version of this dish, that still tasted amazing, but kept that delicious sweet thick sauce that you expect with any amazing Mongolian Beef recipe.
Some versions of this add a spicy kick to the recipe by adding some chilli flakes, I kept the spice out of my version because my kids are not really digging spicy foods at the moment. If you want spicy feel free to add some chilli flakes for that spicy kick.
This is by far my favourite recipe of the year, it’s definitely going to be featured regularly in my meal plans. Actually sitting here typing up the recipe, I find myself craving it all over again.
There are two ways you can cook the Mongolian beef, either on the stove top or in a Tefal Actifry, The added bonus of course about the Actifry is that you don’t need to rotate the beef to get an even browning, the actifry does it all for you.
The Actifry is a great option for foods that you would usually be deep fried. Perfect Syn Free Chips and I love cooking my sausages for breakfast in mine too, it means they get a nice even colour.
We have the Tefal Actifry 1.7kg family size, because being a family of 4, we need that extra capacity and some of my favourite recipes are:
- Hoisin Chicken
- Actifry Sweet and Sour Chicken Bites
- Actifry Breakfast Hash
- Crispy Air Fryer Potato Chip Chicken Goujons
- Salt and Pepper Chicken
or head on over to my FULL RECIPE INDEX with over 800+ delicious Slimming World Recipes all fully searchable by meal type, ingredients and syn value etc.
How can I add a 1/3 speed foods to this Low Syn Mongolian Beef?
I served with some stir fried shredded carrots, broccoli and cabbage, but you could also swap out regular rice for some of this Roasted Cauliflower Rice or Chicken Fried Cauliflower Rice instead of serving with regular white rice. You could even just serve with some stir-fried veggies, bean sprouts are one of my favs.
What Kitchen Items do I need to make this Low Syn Mongolian Beef?
- Non Stick Frying Pan or Actifry
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Blender or Immersion Stick Blender
- Saucepan
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Low Syn Mongolian Beef (Stove Top and Actifry) | Slimming World
Prep
Cook
Total
Yield 4 servings
This recipe is gluten free, dairy free, paleo, Slimming World and Weight Watchers friendly
- Extra Easy - 3 syns per serving
- Original/SP - 3 syns per serving
- WW Smart Points - 7 per serving
- Gluten Free - use a gluten-free soy sauce
- Paleo - use coconut aminos and arrowroot or tapicoa
Ingredients
- 1/2 tbs of oil of choice (I used avocado oil) - 3 syns
- 600g of Flank Steak, visible fat trimmed
- 1 tbs of cornstarch (or arrowroot or tapioca) - 1.5 syns
- 4 tbs of soy sauce
- 3/4 cup (180ml) of water
- 150g of fresh pear, peeled - 3.5 syns
- 2 tbs of maple syrup - 4 syns
- 3 cloves of garlic, chopped
- 2 tsp of freshly grated ginger
- 4 spring onions, sliced
- optional: pinch of chilli flakes
Instructions
- Slice the beef into thin strips.
- Pat dry with some kitchen paper, add to a bowl with the starch and toss to coat.
- Add this to the actifry with the oil and cook for 8-10 mins until browned
- (If you haven't got an actifry, divide the oil in two and fry the beef in two batches, until lightly brown. Set aside)
- Add the pear, soy sauce and water to the blender and blend till smooth.
- Add this to saucepan with the maple syrup and let it bubble on a high heat, whisking/stirring as you do. The liquid will be a creamish colour, to begin with, but as it reduces down and thickens, it will turn into a deep sweet dark sauce. Once the sauce is reduced down and thicken (takes a few minutes).
- Add the ginger and garlic (plus chilli flakes if using) into the actifry with the beef and let the blade rotate for a few seconds just to coat the beef, then pour in the sauce, sprinkle with the spring onions and continue to cook in the actifry for a minute or so just till the beef is all coated in the sauce and heated through (you can follow these steps in a frying pan if you don't have an actifry)
- Serve and enjoy!!
Notes
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Courses Main
Cuisine Chinese
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 380 | ||
% Daily Value | ||
Total Fat 8.4 g | 13% | |
Saturated Fat 2.7 g | 14% | |
Sodium 905 mg | 38% | |
Total Carbohydrates 16.2 g | 5% | |
Dietary Fiber 2.3 g | 9% | |
Sugars 10.1 g | ||
Protein 60 g | 120% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Hi.
Love the look of this recipe , but I’m confused!
150g of pear, and it has syns, is this because its a fresh fruit and as such it’s being synned because of cooking.
Hi Thelma, fruit is syn free when in it’s raw form, as soon as you blend, cook or puree it becomes synned. Hope that helps.
I was going to ask the very same thing! Thanks for the answer.
I made this today & it was a huge hit for my friends who came round for lunch. I will double up ingredients in future so I’ve got leftovers as it was so tasty. I love your recipes. Thanks for sharing.
My FAVOURITE recipe by far.. Can’t fault it!. Could have went for a second & third bowl .. lucky for me my husband ate it all before I got there .. Another keeper !!
thank you, Cindy, for such a lovely comment. It is definitely one of my favourites at the moment too.
HI, Does the whole mixture end end up in the actifry? or is the beef taken out once its cooked in there?
Thanks
yes that is correct.
Hi. Can this be cooked in a slow cooker please?
Love your recipes!
Thank you
I haven’t tested this in a slow cooker yet. It doesn’t take long to cook so is best cooked in an actifry or stove top.
best meal i have had in ages – cooked on stove top
Cooked this and it was delicious, has now become one of my favourite dishes. Thank you
Hi, I was wondering if this dish could be frozen? Thanks!
It is best eaten when cooked, but all the ingredients are fine for freezing.
Hi you use a lot of maple syrup in your recipes, is it possible to substitute it to make the recipes even lower syns ? Thanks
Hi Deborah, I am not a fan of artificial ingredients/sweeteners etc, I prefer to use real natural ingredients where possible and it really isn’t a huge amount of syns once divided up. Plus for certain recipes you need the real stuff to get the caramelisation/sticky sauce that you just won’t get with sweeteners. By all means replace it with sweetener if that’s what you prefer to do to save a few syns, but bare in mind the end result might not be as tasty or as good. 🙂
Recently discovered your recipes and so far so good, no complaints! With this recipe could Xanthum Gum be used instead of cornflour to bring the syns down even more or is the cornflour needed to get the coating on the beef?
I would not use xanthum gum, as it won’t work the same. You definitely need the cornflour.
Made this for the first time this evening. It was delicious. Definitely something to have again.