Beef with vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, mushroom sauce
Common food
This is a lean, savory stir-fry of tender beef strips and crisp, colorful vegetables like bell peppers, onions, and celery, cooked in a light, savory sauce. The texture is a satisfying mix of soft meat and crunchy veggies, with a savory, umami-rich flavor profile. Nutritionally, it's a balanced, low-calorie option packed with high-quality protein and minimal carbs.
Calorie split: 25% protein · 23% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People love it for its quick, customizable nature and the satisfying balance of savory beef with the fresh crunch of vegetables. It's a versatile weeknight staple that can be adapted to various cuisines and personal tastes.
⚠️ Watch-outs & how to enjoy it better
The main caution is the potential for high sodium content from soy sauce or other seasonings, which can be a concern for those monitoring blood pressure. To counteract this, use low-sodium soy sauce, flavor with garlic, ginger, and a splash of vinegar, and control portion size. Those with beef allergies or sensitivities should obviously avoid it.
Key benefits
- High-quality protein source for muscle maintenance
- Low in carbohydrates and sugars
- Rich in vitamins from bell peppers and onions
- Provides dietary fiber for digestive health
- Contains healthy fats in moderate amounts
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Chinese technique for tenderizing beef in stir-fries is called 'velveting,' where the meat is marinated in a cornstarch and egg white mixture before a quick blanch in oil or water, creating a silky texture.
Full nutrition (USDA data · scales with serving)
| Water | 76.8 g |
| Energy | 121 kcal |
| Protein | 7.8 g |
| Total lipid (fat) | 7.2 g |
| Carbohydrate, by difference | 7.0 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 78.0 mg |
| Potassium, K | 153 mg |
| Sodium, Na | 318 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 8.1 ug |
| Vitamin C, total ascorbic acid | 1.0 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 35.2 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 38.0 ug |
| Carotene, alpha | 10.0 ug |
| Cryptoxanthin, beta | 17.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 165 ug |
| Vitamin E (alpha-tocopherol) | 0.83 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 16.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.41 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.4 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.28 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 | 20.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, beef and vegetables — USDA does not publish this profile for Beef with 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
Why is my beef tough when I stir-fry it?
You likely overcooked it or used the wrong cut. Use a tender cut like sirloin or flank, slice it thinly against the grain, and cook it very quickly over high heat. Velveting it first also guarantees tenderness.
Can I make this dish ahead of time?
Yes, but for best texture, store the cooked beef and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to avoid making the vegetables soggy.
What's a good substitute for bell peppers?
Excellent alternatives include snap peas, zucchini, bok choy stems, or asparagus. Choose vegetables that can withstand high heat and retain some crunch.
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 1.21 kcal/g · 26% calories from protein · 1.0 g fiber · 1.5 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: 2.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.