Beef with tomato-based sauce
Common food
This is a savory, protein-rich dish where tender beef is simmered in a tangy, slightly sweet tomato sauce. The texture is typically a satisfying contrast between the soft, yielding beef and the smooth, rich sauce. With over 21g of protein and minimal carbs per 100g, it's a lean, nutrient-dense option for muscle maintenance.
Calorie split: 58% protein · 4% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore it for the perfect umami balance between the savory, meaty beef and the bright, acidic tomato sauce. Its versatility makes it a comforting staple that can be served over pasta, rice, or mashed potatoes in countless cultural variations.
⚠️ Watch-outs & how to enjoy it better
The primary caution is the potential for high sodium content in pre-made sauces, which can be an issue for blood pressure. To counteract this, use low-sodium tomato products and season with herbs like basil or oregano instead of extra salt. Those monitoring saturated fat intake should opt for lean cuts like sirloin or round.
Key benefits
- High-quality complete protein source
- Rich in bioavailable iron from beef
- Contains lycopene from cooked tomatoes
- Low in carbohydrates and sugar
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Cooking tomatoes in a fat like beef tallow or oil significantly increases the bioavailability of the antioxidant lycopene, making the sauce not just tastier but more nutritious.
Full nutrition (USDA data · scales with serving)
| Water | 68.8 g |
| Energy | 149 kcal |
| Protein | 21.7 g |
| Total lipid (fat) | 6.4 g |
| Carbohydrate, by difference | 1.6 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 142 mg |
| Potassium, K | 264 mg |
| Sodium, Na | 363 mg |
| Zinc, Zn | 3.7 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 22.3 ug |
| Vitamin C, total ascorbic acid | 2.0 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.13 mg |
| Niacin | 4.0 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 84.0 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 73.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 3940 ug |
| Lutein + zeaxanthin | 7.0 ug |
| Vitamin E (alpha-tocopherol) | 0.73 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.4 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 | 0.19 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.69 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 2.4 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.29 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:3 | 0.06 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 | 63.0 mg |
FAQ
Is this dish keto-friendly?
Yes, it can be. The base ingredients (beef and tomatoes) are low-carb, but be mindful of added sugars in some sauces. A homemade version with minimal sugar fits well into a ketogenic diet.
How do I keep the beef tender?
Use a slow cooking method like braising, or for quick cooking, slice against the grain and consider a brief marinade in a little acidic ingredient like vinegar or wine to help break down fibers.
Can I make it ahead?
Absolutely. The flavors often deepen after a day in the refrigerator. Store in an airtight container for 3-4 days, and reheat gently on the stovetop.
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 1.49 kcal/g · 58% calories from protein · 0.4 g fiber · 1.1 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: 1.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.