How many carbs in chinese beef and vegetables?

Are you tired of trying to calculate how many carbs are in your favorite Chinese dishes? Fear not, my friend! Today we will discuss the carb count for one of the most popular dishes you can find at any Chinese restaurant: beef and vegetables.

The Dish

Chinese beef and vegetables is a dish made with thinly sliced beef, mixed veggies, garlic, soy sauce, oyster sauce, and other flavorful ingredients that are stir-fried together until everything is cooked to perfection. It’s a delicious meal that satisfies all cravings by offering both protein from the meat and nutrients from the veggies.

Ingredients

To create this delicacy on your own or simplify what you order when eating out here’s an ingredient list:

  • 1lb flank steak
  • Cornstarch or potato starch
  • Broccoli florets
  • Carrots
  • Red bell pepper
  • Brown sugar
  • Soy Sauce
  • Oyster Sauce
  • Ginger powder
  • Garlic cloves
  • Green onions (optional garnish)

  • You may use frozen cut versions as well but ensure they aren’t pre-seasoned or take into account their seasoning if so.
    Be mindful to find low sodium/MSG options if available.

Carb Counting 101

Before we dive into calculating carb counts for our beloved dish it is important to have an elementary understanding of carbohydrates.

Carbohydrates are one of three macronutrients we consume through food (the others being protein & fat) which provide energy throughout our day. Simple carbs such as refined sugar spike up blood sugar almost immediately while complex carbs such as legumes break down much slower leading to steadier sustained energy levels overblown ups/downs noticeable. I’m no dietitian but typically when someone talks about ‘watching their carbs’ they’re referring mostlyto simple ones thus causing stricter diet restrictions.

The carb count in this dish varies depending on how it’s prepared. If you order Chinese beef and veggies from a restaurant, the carb count may differ slightly due to varying ingredients or portion sizes used by each establishment. Nonetheless, here are some estimates:

The Meat

Beef is approximately 0 carbs per every 100 grams meaning our one-pound steak could roughly actually lead to negligible amount of carbohydrates. Though minor other things involved with preparation do carry that slight chance so still keep an eye out for made-from-scratch versions!

Mixed Veggies

  • Broccoli florets: 1 cup contains approximately 3g of carbs.
  • Carrots: half-cup servings contain around 7g of net carbs since about a third come from good fibre
  • Red bell pepper: these add great crunch which means at only six total calories each slice has just over one gram of net carbs adding up
  • Green onions surprisingly enough pack a decent girth collectively at nearly two carbs each

As we can see from the above sub-headings #girlscoutskills mixed vegetables definitely contribute most towards carbohydrate counts in our dear meal! An easy substitution if trying to avoid higher-carb dishes is switching say carrots (even though they have lotsa vital vitamins) out for mushrooms/etc.

Additionally be mindful when ordering take-out as quantity/quantity-average may seemingly override different ‘to-go boxes’ labelled family-style-compared-to-alacarte-item whereas homemade usually makes accounting exact amounts easier than sharing amongst many parties let alone estimating portions.

Sauces

Lastly don’t forget sauces!
One tablespoon of oyster sauce carries upwards eight grams while soy sauce has near zero grams but too much salt opens another conundrum entirely so either use moderation or look into low-sodium options!

Adding It All Up

Now let’s put it all together!

  • For a one pound serving of beef, adding in the conservative (1 cup) servings indicated for broccoli and bell pepper would be around four grams.
  • Even if we press on with half cup worth of carrots likely resulting in another seven net carbs.
  • Lastly dont forget to calculate any possible extra dousing when consuming oyster sauce or soy – an effort saving tip could be held as well if just placing said tablespoon inside each box wanting some lead way
    totals about eleven grams.

Conclusion

So there you have it folks! A pretty extensive article which used phrases like “conserve net carbohydrates”; and even broke down daily intake suggestions without its writers obvious contempt over vegetables. Although calculating carb counts can get dicey luckily Chinese beef and veggies isn’t the worst relative-wise; next time you’re craving something deliciously savory don’t swear off tossing two spoonfuls of dressing, just actively remind yourself portions here carry more carbohydrate content than say a similarly sized steak cooked differently!

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