Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce
Common food
Photo: Wikipedia
A lean, savory stir-fry or sauté of tender beef strips with a colorful medley of crisp-tender vegetables like bell peppers, snap peas, and mushrooms. The dish offers a satisfying chew from the beef and a fresh, snappy crunch from the vegetables, all coated in a light, savory sauce. It's a protein-packed meal with a balanced profile, delivering substantial protein and healthy fats with minimal carbohydrates.
💚 Why it's loved
People love this dish for its perfect balance of hearty protein and fresh vegetables, making it feel both nourishing and indulgent. It's a weeknight staple in many households because it cooks quickly, is endlessly customizable, and delivers a deeply satisfying, savory flavor.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the potential for high sodium content if prepared with salty sauces or marinades. To counteract this, use low-sodium soy sauce alternatives, control the amount of added salt, and boost flavor with aromatics like garlic, ginger, and citrus zest. Those monitoring fat intake should opt for leaner cuts of beef and use minimal cooking oil.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Provides a good dose of iron and B vitamins from the beef.
- Low in carbohydrates and sugars, suitable for many dietary plans.
- Contains fiber and micronutrients from the mixed vegetable components.
- Versatile base that can be adapted with various herbs and spices.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of quickly cooking beef and vegetables in a hot wok is known as 'stir-frying,' a method that originated in China and is designed to preserve the texture and nutrients of the ingredients by minimizing cooking time.
Full nutrition (scales with serving)
| Water | 73.2 g |
| Energy | 147 kcal |
| Protein | 12.1 g |
| Total lipid (fat) | 9.2 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 97.0 mg |
| Potassium, K | 229 mg |
| Sodium, Na | 245 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 12.9 ug |
| Vitamin C, total ascorbic acid | 13.2 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.5 mg |
| Vitamin B-6 | 0.24 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 47.5 mg |
| Vitamin B-12 | 0.62 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 97.0 ug |
| Carotene, alpha | 10.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 167 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 22.1 ug |
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 3.6 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.29 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) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 32.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Can I make this dish with a different protein?
Absolutely. This preparation method works wonderfully with chicken breast, pork tenderloin, shrimp, or firm tofu. Adjust cooking time based on the protein's density.
What vegetables work best if I'm excluding carrots, broccoli, and dark greens?
Excellent choices include sliced bell peppers (any color), snap peas, mushrooms (shiitake, cremini), water chestnuts, bamboo shoots, baby corn, and sliced zucchini. Aim for a mix of textures.
How do I keep the beef tender?
Slice the beef against the grain into thin strips. For extra tenderness, you can 'velvet' it by marinating briefly in a mixture of a teaspoon of cornstarch and a splash of oil before cooking.