Mongolian Beef Stir-Fry Bowls
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Averie Cooks · by Averie Sunshine★ 4.8 (20)

Mongolian Beef Stir-Fry Bowls

NUTRITION · PER SERVING20M COOK
CAL 38%·PRO 67%
CARBS 100G52% OF CAL
4G FIBER64G OTHER32G TOTAL SUGAR
FAT 26G30% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chinese-inspired beef stir-fry with crisp-tender vegetables in a savory sauce, served over rice. Ready in 10 minutes, loaded with rich flavor.

mainchinesebowlstir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound flank steak or pepper steak (sliced into thin 1/4-inch strips against the grain)
  • 1/3 cup cornstarch
  • 3/4 cup brown sugar (packed (light or dark)* (See Notes))
  • 1/2 cup soy sauce (I used reduced-sodium** (See Notes))
  • 1/2 cup water
  • 1/4 cup canola or vegetable oil
  • 1 cup peas (I used frozen, and did not thaw beforehand)
  • 1 cup grated or shredded carrots
  • 1 yellow bell pepper (sliced into thin 1/4-inch strips (or any color))
  • 2 stalks scallions (green parts only, sliced into 1-inch segments)
  • 3 or 4 cloves garlic (finely minced or pressed)
  • 1 inch fresh ginger (peeled and finely minced or grated OR 2 teaspoons dried ginger)
  • 1 to 2 teaspoons sesame seeds
  • Cooked rice (for serving)
  • Salt (optional and to taste)
  • Pepper (optional and to taste)
PREP
10M
SODIUM
1714MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.