The Dinner Planner

Mongolian Beef with Broccolini and Snow Peas

5 from 2 votes
Inspired by Marion's Kitchen – this is the best way to get tender beef in a stir fry.
Servings 4


  • 500g rump steak – sliced thinly against the grain.
  • 1 c rice
  • 2 bunches broccolini – cut in half lengthways
  • 150 g snow peas – trimmed
  • 3 spring onions – cut into 4cm lengths
  • 2 tbsp ginger – grated
  • 2 garlic cloves – crushed
  • 2 tbsp oil
  • 1 tsp cornflour – mixed with a little water.


  • 1 tbsp soy sauce
  • 1 tbsp chinese cooking wine
  • ½ tsp baking soda
  • 1 tsp cornflour


  • ¼ c low sodium soy sauce
  • ¼ c chicken stock
  • 2 tbsp chinese cooking wine
  • 3 tbsp brown sugar


  • Combine the marinade ingredients in a bowl and toss the beef though.
  • Combine the sauce ingredients in a small bowl.
  • Cook rice as per packet instructions (or your preferred way).
  • Blanche the broccolini stems in boiling salted water for 2 minutes. Add the heads and blanche for a further minute. Drain and rinse with cold water.
  • Heat oil in a wok on high heat. Add meat and cook for two minutes, stirring half way through and set aside on a plate.
  • Add the garlic and ginger to the wok. If needed add a little more oil. Cook for 1 minute. Add the sauce and after it bubbles add the cornflour mix. Then add in the broccolini stems, heads and snow peas. Stir fry for a minute or two to heat through.
  • Return the beef to the wok with the spring onions and combine.
  • Divide amongst plates and serve with rice.


Calories: 525kcal | Carbohydrates: 62g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1083mg | Potassium: 673mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1998IU | Vitamin C: 103mg | Calcium: 146mg | Iron: 5mg

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?