Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy
Common food
Photo: Wikipedia
This is a simple, savory stir-fry or sauté of tender beef strips with a medley of crisp vegetables like bell peppers, onions, and snap peas. It offers a satisfying contrast of textures—juicy meat against a fresh, crunchy bite—with a clean, savory flavor profile. Nutritionally, it's a balanced, protein-rich dish with a moderate calorie count.
Calorie split: 26% protein · 21% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love it for its hearty, satisfying simplicity and the way it lets the natural flavors of the beef and fresh vegetables shine. It's a quick, customizable weeknight staple that feels nourishing without being heavy.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the potential for high sodium if using pre-made sauces or seasoning packets. To counteract this, use low-sodium soy sauce or tamari, and flavor with aromatics like garlic, ginger, and a splash of citrus or vinegar. Those watching saturated fat intake should opt for leaner cuts of beef and use minimal cooking oil.
Key benefits
- High-quality protein source for muscle maintenance
- Low in carbohydrates, suitable for low-carb diets
- Provides essential vitamins and minerals from mixed vegetables
- Naturally low in sugar, avoiding blood-sugar spikes
- Versatile base for various flavor profiles and cuisines
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'wok hei' or 'breath of the wok'—that elusive, smoky char flavor prized in stir-fries—is achieved by cooking over extremely high heat, which briefly caramelizes the sugars in the vegetables and sears the meat in under a minute.
Full nutrition (USDA data · scales with serving)
| Water | 77.0 g |
| Energy | 122 kcal |
| Protein | 8.1 g |
| Total lipid (fat) | 7.3 g |
| Carbohydrate, by difference | 6.5 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.91 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.81 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 71.0 mg |
| Potassium, K | 139 mg |
| Sodium, Na | 312 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 7.8 ug |
| Vitamin C, total ascorbic acid | 1.2 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.09 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 34.5 mg |
| Vitamin B-12 | 0.40 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 43.0 ug |
| Carotene, alpha | 11.0 ug |
| Cryptoxanthin, beta | 19.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 186 ug |
| Vitamin E (alpha-tocopherol) | 0.90 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 10.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.40 g |
| Fatty acids, total monounsaturated | 3.1 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 23.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, beef and vegetables — USDA does not publish this profile for Beef and vegetables excluding carrots.
| Tryptophan | 0.08 g |
| Threonine | 0.31 g |
| Isoleucine | 0.31 g |
| Leucine | 0.53 g |
| Lysine | 0.55 g |
| Methionine | 0.16 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.32 g |
| Tyrosine | 0.27 g |
| Valine | 0.33 g |
| Arginine | 0.52 g |
| Histidine | 0.21 g |
| Alanine | 0.38 g |
| Aspartic acid | 0.67 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.28 g |
| Proline | 0.26 g |
| Serine | 0.29 g |
FAQ
What cut of beef is best for this dish?
Flank steak, sirloin, or skirt steak are ideal. Slice them thinly against the grain for maximum tenderness. For a budget option, top round works if marinated briefly.
How do I keep the vegetables crisp?
Cook them separately or in stages, adding denser vegetables (like carrots) first and quicker-cooking ones (like bell peppers) last. A very hot wok or skillet is key to achieving a quick sear without steaming.
Can I make this ahead for meal prep?
Yes, but store the cooked beef and vegetables in airtight containers in the refrigerator for up to 3 days. The texture of the vegetables will soften upon reheating, so it's best enjoyed fresh when possible.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.22 kcal/g · 27% calories from protein · 0.9 g fiber · 0.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.