Beef with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce
Common food
A savory, protein-rich stir-fry of tender beef strips and crisp, colorful vegetables like broccoli florets, carrot coins, and dark leafy greens. The dish offers a satisfying contrast between the juicy, umami-rich beef and the fresh, slightly sweet crunch of the vegetables. It's a lean, low-carb meal that delivers a solid protein punch with minimal calories.
Calorie split: 29% protein · 16% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its perfect balance of hearty meat and fresh vegetables, creating a deeply satisfying yet light meal. Its incredible versatility allows for endless flavor variations with different sauces and seasonings, making it a staple in home kitchens worldwide.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium if prepared with a salty stir-fry sauce, which may concern those monitoring blood pressure. To counteract this, request sauce on the side or use low-sodium soy sauce and flavor boosters like garlic, ginger, and a splash of vinegar. Those watching saturated fat intake should opt for leaner cuts of beef like sirloin or flank steak.
Key benefits
- High-quality protein for muscle maintenance and satiety
- Rich in dietary fiber from diverse vegetables
- Low in carbohydrates and added sugars
- Good source of vitamins A, C, and K from the vegetable mix
- Provides iron and B vitamins from the beef
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The vibrant orange color of carrots comes from beta-carotene, a pigment that our bodies convert into vitamin A. Cooking carrots actually makes this nutrient more bioavailable for our bodies to absorb compared to eating them raw.
Full nutrition (USDA data · scales with serving)
| Water | 78.9 g |
| Energy | 110 kcal |
| Protein | 8.2 g |
| Total lipid (fat) | 7.0 g |
| Carbohydrate, by difference | 4.5 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 2.5 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 70.0 mg |
| Potassium, K | 248 mg |
| Sodium, Na | 300 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 7.8 ug |
| Vitamin C, total ascorbic acid | 9.8 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.09 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 35.5 mg |
| Vitamin B-12 | 0.40 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 149 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1480 ug |
| Carotene, alpha | 577 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 6443 ug |
| Lutein + zeaxanthin | 285 ug |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 22.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 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 | 0.97 g |
| SFA 18:0 | 0.37 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.24 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 | 21.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, beef and vegetables — USDA does not publish this profile for Beef with vegetables including 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
Is this a good dish for a low-carb or keto diet?
Yes, it's an excellent choice. With only 4.48g of carbs and no potatoes or sugary sauces, it fits well within low-carb and ketogenic dietary frameworks, especially when paired with non-starchy vegetables.
How can I make it more flavorful without adding more sodium or sugar?
Build flavor with aromatics like fresh ginger, garlic, and scallions. Use acids like rice vinegar or a squeeze of lime, and a touch of toasted sesame oil or chili flakes for depth and heat without relying on salt or sugar.
What's the best way to cook the beef to keep it tender?
Slice the beef thinly against the grain, marinate it briefly with a little cornstarch and oil (a technique called 'velveting'), and stir-fry it quickly over very high heat. This seals in juices and prevents toughness.
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 1.10 kcal/g · 30% calories from protein · 1.7 g fiber · 2.5 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: 1.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.