Dukan Mongolian Beef

Of course we are on another diet. We survived the summer of vacations and good food, but Labor Day weekend did me in. We had three days in a row of baseball games and then we went on a staycation. It was a great weekend, but I didn’t know it was possible to pack on that many pounds in such a short period of time. Sure a lot of it was water weight, but I was already up a few pounds from the summer of gluttony. Luckily, my husband is all in for the dieting.

View from the balcony on our staycation at the JW Marriot Desert Ridge
View from the balcony on our staycation at the JW Marriot Desert Ridge

The kids requested that we go on Dukan diet again. They like the food choices on it. It’s a lot easier for me, I don’t have to cook two meals. And that really didn’t happen anyway. Bill and I ate our healthy diet meal and fed the kids junk. So now it’s back to family eating.

We started Dukan five days ago, so we just finished four days of pure protein. I already lost that seven pounds that I gained last weekend. So we are off to a good start. Today I get to eat vegetables! Yay!

For our last day of Attack Phase (pure protein), I made Mongolian Beef. This recipe is so easy. This recipe makes quite a bit. It’s enough to feed our family of four.

I use stevia in a bag for my recipes. I’m still trying to avoid artificial sweeteners. The stevia does have an after taste. I’ve found that if you use less you can’t taste it as much.

Sorry for the lack of pictures (and that one isn’t so good). Posting this recipe was really an afterthought. I had even taken a bite already when my husband mentioned it. All I had handy was my iPhone. And we all know those aren’t really good for that. I will have to start keeping the good camera out.

Dukan Mongolian Beef
Dukan Mongolian Beef


Dukan Mongolian Beef


  • 3 pounds London Broil
  • 1/2 cup cornstarch
  • 2 cups low-sodium soy sauce
  • 2 cups water
  • 1 tablespoon minced garlic
  • 2 teaspoons peeled & grated fresh ginger
  • 1/3 cup stevia
  • sliced green onions


  1. 1. Slice steak in very thin strips. Place in large bowl. Sprinkle in cornstarch while mixing to ensure that each piece is covered. Place bowl in refrigerator while preparing sauce.
  2. 2. Spray skillet with cooking spray. Heat skillet on medium high. Add garlic and ginger. Cook until fragrant. Pour in water and soy sauce. Carefully add stevia and stir well. Bring to boil and cook for about 3 minutes. Remove from heat.
  3. 3. Spray large skillet (I use an electric skillet) with cooking spray and heat to high. Add meat and any remaining cornstarch. Cook until meat is browned, but still pink in center.
  4. 4. Add sauce to meat and cook until thickened.
  5. 5. Add green onions and serve.