Beef with vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, tomato-based sauce
Common food
Photo: Wikipedia
This is a lean, savory stir-fry or sauté of tender beef strips with a medley of crisp, non-starchy vegetables like bell peppers, snap peas, mushrooms, and onions. The texture is a satisfying contrast between the juicy, seared beef and the fresh, crunchy vegetables, all coated in a light, savory sauce that isn't tomato-based. Nutritionally, it's a high-protein, moderate-fat dish with a controlled carbohydrate profile, making it a balanced and filling meal.
Calorie split: 26% protein · 20% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its deep, savory umami flavor from the seared beef and the bright, fresh contrast of the vegetables. It's incredibly versatile, allowing for endless combinations of seasonal veggies and customizable sauces, from simple soy-ginger to complex black bean.
⚠️ Watch-outs & how to enjoy it better
The primary concern is potential sodium content from marinades and sauces, which can be high. To counteract this, use low-sodium soy sauce or tamari, and rinse canned ingredients like water chestnuts. Additionally, some cuts of beef can be high in saturated fat; choosing lean cuts like sirloin or flank and trimming visible fat mitigates this.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in iron and zinc from the beef.
- Provides fiber and micronutrients from the vegetable variety.
- Lower in carbohydrates than potato or tomato-heavy dishes.
- Naturally gluten-free if prepared with gluten-free sauces.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of 'velveting' beef—marinating it in a cornstarch and egg white slurry before a quick blanch in oil or water—is a classic Chinese restaurant secret that guarantees silky, tender meat in stir-fries.
Full nutrition (USDA data · scales with serving)
| Water | 77.8 g |
| Energy | 115 kcal |
| Protein | 7.7 g |
| Total lipid (fat) | 7.2 g |
| Carbohydrate, by difference | 6.0 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 2.2 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 68.0 mg |
| Potassium, K | 237 mg |
| Sodium, Na | 301 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 7.2 ug |
| Vitamin C, total ascorbic acid | 4.1 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.09 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 14.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 14.0 ug |
| Choline, total | 34.4 mg |
| Vitamin B-12 | 0.37 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 150 ug |
| Carotene, alpha | 10.0 ug |
| Cryptoxanthin, beta | 19.0 ug |
| Lycopene | 5957 ug |
| Lutein + zeaxanthin | 181 ug |
| Vitamin E (alpha-tocopherol) | 1.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 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 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 0.97 g |
| SFA 18:0 | 0.36 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.25 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 | 19.0 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
How do I keep the beef from getting tough?
Slice the beef against the grain into thin strips. Marinate it for at least 15-30 minutes in a mixture containing a starch like cornstarch (this is the 'velveting' technique). Cook it quickly over very high heat in a single layer, and don't overcrowd the pan.
What vegetables work best besides the excluded ones?
Excellent choices include bell peppers (all colors), snap peas, mushrooms (shiitake, cremini, or button), water chestnuts, baby corn, bamboo shoots, onions, and zucchini. Add quicker-cooking veggies like bean sprouts or snow peas at the very end.
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 refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The vegetables may soften slightly upon reheating.
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 1.15 kcal/g · 27% calories from protein · 1.4 g fiber · 2.2 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: 1.27 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.