Mongolian Beef with Peppers
Mongolian Beef with Peppers is a popular Chinese-American stir-fry dish featuring tender slices of beef (often flank steak) quickly cooked with bell peppers, onions, and a savory-sweet sauce. Despite its name, it's not a traditional Mongolian dish but rather a creation from Chinese restaurants, likely inspired by Mongolian barbecue styles. The dish is known for its bold flavors and satisfying combination of textures.
🍽️ Nutrition at a glance
This dish is typically high in protein from the beef and can be moderate to high in fat depending on the cut of meat and cooking oil used. It provides iron, B vitamins, and some fiber from the vegetables, with a rough calorie range of 400-600 per serving depending on portion size and sauce ingredients.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 22 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 950 mg |
| Iron | 3.5 mg |
| Vitamin C | 45 mg |
| Vitamin A | 1200 IU |
| Potassium | 450 mg |
| Calcium | 60 mg |
| Vitamin B12 | 2.5 mcg |
| Zinc | 4.5 mg |
| Niacin (B3) | 6 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Mongolian Beef with Peppers is a fascinating example of how Chinese cuisine has adapted and evolved in Western contexts, creating new dishes that don't exist in traditional Chinese cooking. Nutritionally, the quick stir-frying method helps retain the vegetables' crispness and nutrients, while the beef provides high-quality protein.
