Omnivore's Cookbook · by Maggie Zhu
Beef and Flat Bean Stir Fry
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 71%
CARBS 17G16% OF CAL
16G FIBER0G ADDED0G INTRINSIC0G OTHER12G TOTAL SUGAR
FAT 24G49% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef stir-fried with thick Chinese flat beans in a fragrant brown sauce. Quick weeknight dish with savory depth and bright aromatics.
mainchinesestir frybeef🍲 stockpot🍳 skillet🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 2- 300 g (10 oz) boneless flank steak (, skirt steak, or other cut (*see footnote 1))
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1 teaspoon peanut oil ((or vegetable oil))
- 1 teaspoon cornstarch
- 2 tablespoons chicken broth ((or beef broth))
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce ((*footnote 2))
- 1/4 teaspoon sugar
- 300 g (10 oz) Chinese flat beans (, cut to 1” (1.5 cm) pieces)
- 1 tablespoon peanut oil ((or vegetable oil))
- 1 clove garlic (, sliced)
- 1/2 thumb ginger (, sliced)
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 71%
CARBS 17G16% OF CAL
16G FIBER0G ADDED0G INTRINSIC0G OTHER12G TOTAL SUGAR
FAT 24G49% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1085mg
- Total sugar
- 12g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 919mg
- Calcium
- 89mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1085MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.