hCG Diet Mongolian Beef and Spring Onion Recipe

Mongolian Beef and Spring Onions


Decrease Serving4Increase ServingAdjustOriginal recipe yields 4 servingsIngredient Checklist

  • 2 teaspoons coconut oil
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon grated fresh ginger root
  • ½ cup soy sauce
  • ½ cup water
  • ⅔ cup dark brown sugar
  • 500gms lean beef flank steak, sliced 1/4 inch thick on the diagonal
  • Arrowroot to thicken
  • 2 bunches green onions, cut in 2-inch lengths


  • Step 1 Heat 2 teaspoons of oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
  • Step 2
  • Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  • Step 3
  • Heat the further oil in a deep-sided skillet or wok to (190 degrees C).
  • Step 4
  • Drop beef into the hot coconut oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  • Step 5
  • Pour off excess oil from skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce with a bit of arrowroot to thicken. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

hCG Diet Orange Beef

1 tbsp ginger minced
½ tsp orange zest
1/4 tsp red pepper flakes
250 ml orange slices
1 scoop powered stevia
1 tsp garlic minced
1 tbsp rice vinegar
2 tbsp coconut aminos
198.45 g London Broil cut into 1 inch strips62
1/2 ml beef broth SP Option: or use water 1/2 ml scallions chopped
1/4 tsp salt
2 tbsp beef broth SP Option: use water instead


  1. Pour 2T beef broth into a large sauté pan along with the london broil strips. Sear beef for 2 minutes, flip and sear for another 2 minutes. Remove from pan and set aside.
  2. In a small bowl, combine the ginger, orange zest, 1/4 cup beef broth, red pepper flakes, stevia, rice vinegar, coconut aminos and salt in a small bowl. Set aside.
  3. Add garlic to hot sauté pan (same pan where beef was cooked is fine) and cook, stirring for one minute.
  4. Add sauce mix to the pan and cook for one minute.
  5. Add the beef back to the sauté pan and cook for 3 minutes.
  6. Turn off heat and add orange slices. Divide between two plates and garnish with scallions. Serve hot.

Cathy Walders hCG Diet Recipe – Beef Stroganoff.

Image result for beef stroganoff with shirataki noodles


Two teaspoons coconut oil
500 grams steak strips (LEAN)
1 green pepper
One punnet mushrooms
1 cup sherry
1 can coconut milk low carb low fat
1 cup fat free yogurt
Salt and pepper and paprika


Fry onions green pepper and steak add herbs and spices
Add meat and fry for 10 minutes add sherry
Add coconut milk and cook for 10 minutes
Add yogurt
Serve with shiritake noodles


This recipe feeds an entire family 🙂

If you don’t know Cathy Walder, she can be contacted on +27 82 674 5575 and she is our Natal Ambassador.

hCG Phase 2,3,4 Beef Lettuce Cups

Image result for beef lettuce cupsIngredients:

350gms rump steak

2 tablespoons light (low sodium) soy sauce

1 pc fresh ginger, peeled & grated

1 clove garlic, crushed

2 pinches of five-spice powder

1 teaspoon chili sauce

1 tablespoon coconut oil

6 green onions, sliced diagonally

1 small red pepper, seeded & diced

8 crisp lettuce cups, to serve

Sprigs of parsley, to garnish

Cut steak into thin slivers and put in a bowl. Add soy sauce, ginger, garlic, five-spice powder and chili sauce. Mix well, then cover and marinate in refrigerator for 1 hour, stirring occasionally. Heat coconut oil in a large frying pan or wok. Add onion and red pepper and stir-fry for 1 minute.

Add beef mixture to pan and stir-fry for 2-3 minutes, stirring all the time. Turn mixture into a warm serving dish. Serve at once with chilled lettuce cups, garnished with sprig of parsley.

To serve, simply spoon beef mixture into lettuce cups and eat with the fingers. Serve with plenty of napkins or finger bowls — it can be a little messy.

Note: If your stage of diet can handle an extra 2-3 carbs per serving, take the following extra step to make mixture richer and thicker: Blend 1 tsp. cornstarch smoothly with 1 teaspoon water and add to pan!

Alternatively you can also use arrowroot which will not add to your carbs. Cook an extra minute stirring constantly to thicken.