How Many Carbs In Pepper Steak Chinese Food?

How Many Carbs In Pepper Steak Chinese Food
11 grams of Chinese Pepper Steak (one cup) has 150 calories, 11 grams of total carbohydrates, 10 grams of net carbohydrates, 5 grams of fat, and 13 grams of protein.

How many carbs are in Chinese takeout Pepper Steak?

One portion of the Entrees Chinese Pepper Steak With Rice has 310 calories, 6 grams of fat, 29 grams of protein, 39 grams of total carbohydrates, and 37 grams of net carbohydrates.

How many carbs are in Chinese pepper steak and onions?

One serving of pepper steak with onion has 340 calories, 17 grams of fat, 27 grams of protein, 21 grams of total carbohydrates, and 16 grams of net carbohydrates.

How many carbs are in Pepper Steak without rice?

How many calories are there in saucy pepper steak (without rice) in ny?

Calories 273.6
Sodium 1,103.3 mg
Potassium 253.1 mg
Total Carbohydrate 23.9 g
Dietary Fiber 2.9 g

Does Pepper Steak have carbs?

One serving of pepper steak has 290 calories, 9 grams of fat, 26 grams of protein, 23 grams of total carbohydrates, and 20 grams of net carbohydrates.

Is Chinese food pepper steak healthy?

The pepper steak is an excellent source of protein and may be a very beneficial choice for the citizens of our community. Additionally, it has a significant amount of vitamin B12, which makes it an excellent food for the blood and the immune system. It is cooked in oils with a reduced fat content to avoid an increased risk of diabetes or other dietary difficulties.

Does Chinese pepper steak have sugar?

Foods that are similar to pepper steak include: Steak tartare a cut of Swiss beef Steak Salisbury smothered in gravy a frozen meal consisting of a Salisbury steak supper, with no further details stated. Stuffed green pepper, The fashion of Puerto Rico Steak of beef topped with onions, prepared in the Puerto Rican manner Steak Salisbury covered in gravy, a frozen dinner, vegetables, and potatoes.

  1. Salisbury steak, diet frozen meal, dessert, veggie, potatoes Macaroni and cheese, Salisbury steak topped with gravy, and a premade dinner all on the menu.
  2. A frozen dinner, a salisbury steak with gravy, a dessert, vegetables, and potatoes.
  3. Each serving size of pepper steak, which is 217 grams, has a total of 312 calories.

This dish has a total of 9.6 grams of carbohydrates, 20 grams of fat, and 26 grams of protein. The latter contains 3.6 grams of sugar in addition to 1.5 grams of dietary fiber, with the remaining grams consisting of complex carbohydrates. Each serving of pepper steak has a total of 69 milligrams of cholesterol and 4.4 grams of saturated fat.

Food properties
Source USDA Food and nutrient database
Category Meat mixed dishes

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How many net carbs are in pepper steak?

1 cup of Chinese Pepper Steak has 150 calories, 11 grams of total carbohydrates, 10 grams of net carbohydrates, 5 grams of fat, and 13 grams of protein.

How much is a serving of Pepper Steak?

1 cup of pepper steak is recommended.

How many calories are in Pepper beef steak?

A synopsis of nutrition: –

Calories 317 Fat 20.48g Carbs 4.95g Protein 27.71g

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There are 317 calories in 1 cup of Pepper Steak. Calorie breakdown: 59% fat, 6% carbs, 35% protein.

How many calories is Pepper Lunch?

This meal should bring back memories of wonderful sizzling beef combined with an egg – the ideal protein-packed snack – if you’ve ever gone to a food court in Asia or if you’re fortunate enough to live near one of the few locations where they can be found in the United States.

Personally, I grew up close to one location, and I might or might not have sneaked out of class to go grab a bite of this when I was younger. Pepper lunch is undeniably mouthwatering, but should you be concerned about its nutritional value? An average serving of pepper lunch can have as many as 720 calories, 84 grams of carbs, 26 grams of fat, and 36 grams of protein.

Because of its high fat and carb content, pepper lunch is not an ideal dish for those who are trying to lose weight because it can be very high in both of these nutrients. Despite this, you may still enjoy this dish while reducing the number of calories it contains by carefully adjusting the portions of the high-calorie items.

Does pepper steak have a lot of sodium?

A Question for Jeanne: I always look forward to reading your column and I want you to know how much I appreciate the reasons you provide whenever you make changes to a recipe. Although I always keep these with each recipe I clip, I also keep a running reference card including the fundamental ideas, which I pull out whenever I try to edit a recipe on my own.

  • While I always keep these with each recipe I clip, I also keep them with each recipe I clip.
  • My objective in the kitchen for this year is to create a new recipe file, one that will feature dishes that are good for the heart.
  • Can I get your assistance with a well-loved family recipe that I found in an old issue of The Chicago Tribune more than 20 years ago? PEPPER STEAK Time required for preparation: 15 minutes Time required for cooking: 10 to 15 minutes Yield: 6 servings 1/2 of a cup, or one stick, of butter 2 pounds of beef round steak, sliced into strips that are 2 inches wide and 1/8 inches thick Garlic powder to be sprinkled here and there 1/4 of a cup of minced onion 2 green peppers that have been deseeded and chopped into thin strips.1 can (16 ounces) tomatoes 1 granule of beef bouillon 1 teaspoon of flour made from cornstarch 14 of a cup of water 3 tablespoons soy sauce 1/4 of a teaspoon for each: sugar, salt 1.

Melt butter in a large pan, add meat. Garlic powder should be sprinkled on top. Cook while stirring for about 5 minutes, or until the meat is browned.2. Take the flesh out. Cook the onion and green peppers for about two minutes after adding them to the skillet.3.

  1. Place the meat back into the pan, then add the tomatoes and the bouillon cube.
  2. Simmer for around five minutes.4.
  3. While the mixture is cooking, combine cornstarch, water, soy sauce, sugar, and salt in a separate bowl and stir well.
  4. After adding the mixture to the skillet, continue to heat it until it has thickened.
See also:  What Food Is Served At The Chinese May Festival?

As soon as possible, serve with mashed potatoes or rice. Once more, I cannot thank you enough for your piece. Marjorie Swansen Lake Forest A- Dear Marjorie: Since you are so conscientious in recording my suggestions for simplifying recipes, it would appear that you will soon be exempt from the requirement that you read my column.

  1. I’m overjoyed to learn that you value my contributions and efforts.
  2. The pepper steak recipe that you gave is really fantastic, and it is actually not all that difficult to adapt so that it adheres to the ‘heart healthy’ parameters that you have established.
  3. There are two significant issues with this recipe, but both can be resolved very quickly and easily.

I drastically cut down on the amount of fat by exchanging the butter with a considerably smaller quantity of margarine made with maize oil. You actually don’t need so much fat for lubrication if you cook the meat and veggies a little slower over lower heat and add water or stock, if required, to prevent burning.

  • The cholesterol is significantly decreased as a result of this swap.
  • Another piece of advice that we have for you is to remove as much of the visible fat from the meat as you can, as well as to look for the leanest possible round steak.
  • In addition to that, this will assist in limiting the amount of calories that are derived from fat.

We may count ourselves fortunate that the beef business is adapting to the wishes of the general public for slimmer meats and for livestock that are lower in fat and cholesterol than those produced by earlier generations of cattle. You may significantly cut down on the amount of sodium in your dish by reducing the amount of salt you use, switching to a low-sodium soy sauce, and using a bouillon cube made with low-sodium beef broth in its place.

These three simple changes will make a big difference. After emptying the can of tomatoes, I added extra beef broth to make up for part of the volume of liquid that was lost. The beef broth improves the flavor of the meal in order to make up for the reduced amount of fat that is present, and it has a significantly lower amount of sodium when compared to the bouillon cube.

I really hope you like the updated version of your all-time favorite that I’ve given you. LIGHT PEPPER STEAK Preparation: 15 minutes Cooking time: 15 to 20 minutes Yield: 6 servings 1 teaspoon of margarine made with maize oil 2 pounds of very lean beef round steak, sliced into strips that are 2 inches long and 1/8 inches thick Garlic powder 1 ounce of finely chopped onion 2 green bell peppers, cored and sliced into strips, without the seeds.1 can of tomatoes, drained (about 16 ounces total) 3/4 of a cup of beef broth with reduced sodium content 1 teaspoon of flour made from cornstarch 14 of a cup of water 3 tablespoons of soy sauce with reduced sodium content 1 teaspoon sugar 1/4 teaspoon salt 1.

In a large pan, melt the margarine, then add the beef strips and sprinkle them with the garlic powder. Cook over medium heat, stirring the mixture occasionally, until it has developed a brown color.2. Remove meat from skillet. After adding the onion and bell peppers, continue to simmer for about two minutes, deglazing the pan with a little amount of water or broth as necessary to prevent burning.3.

Return meat to skillet. After the tomatoes have been drained, add the beef broth. Simmer 5 minutes.4. While the mixture is cooking, combine cornstarch, water, soy sauce, sugar, and salt in a separate bowl and stir until combined. Mix into the meat mixture, then continue to heat until it has thickened.

As soon as possible, serve with mashed potatoes or rice. The following is the nutrition information for one cup serving: Recipe in its original form has 385 calories, 128 milligrams of cholesterol, 22 grams of fat, and 1,292 milligrams of salt. Recipe with changes: 256 calories, 86 milligrams of cholesterol, 7 grams of fat, and 435 milligrams of salt.

A Question for Jeanne: I have your book, and I look forward to reading your column in the newspaper that serves my community. The following is an example of a recipe for which I would want a less caloric version: DILL DIP Time required for preparation: 5 minutes Yield: 4 cups 1 pint of sour cream and 1 pint of mayonnaise.

  • Onion gratings and dry parsley make up the remaining 3 tablespoons.
  • Dried dill and Beau Monde seasoning, each measured out to 3 tablespoons (see note) 1.
  • Combine all of the ingredients, then set them aside for the night.
  • Pairs well with fresh veggies.
  • Note that Beau Monde is a French seasoning that may be found at stores that sell the whole line of seasonings marketed under the brand name Spice Islands.

I really appreciate your help. Naomi H. Lord, A-Level Candidate, Fort Worth Dear Naomi: I am grateful for your cooking instructions. After numerous failed attempts to modify this dip, I believe that I have finally come up with a version that is both appetizing in flavor and satisfying in terms of the “bottom line” nutrients it provides.

At first, I attempted to completely do away with the use of sour cream by utilizing non-fat yogurt as a replacement. Although I have had success with this method in the past, I was disappointed with the outcomes this time, so I substituted a reduced-fat sour cream with one that more nearly replicates the flavor and consistency of the original.

This recipe is perfect for testing out several iterations of my own mayonnaise alternative, which I call Mayo-Not. Since it is prepared with tofu, there is no cholesterol in it, and it is an excellent source of both protein and calcium. Because it is made with tofu.

  • Due to the fact that I enjoy cooking with fresh ingredients whenever it is feasible, the revised recipe now calls for fresh parsley.
  • In addition, I strongly suggest that you use lemon juice that has been freshly squeezed, as opposed to lemon juice that has been taken from a bottle.
  • In addition to those modifications, I halved the recipe since I believe that a yield of 2 cups is sufficient for the majority of situations.
See also:  Why Is Chinese Food So Salty?

In addition, in order to enhance the flavor of this dip, which goes wonderfully with a wide variety of vegetables, I made a very minor adjustment to the proportions of the onion and parsley. DILL-LIGHT DIP Time required for preparation: 10 minutes Yield: 2 cups 1/2 pound of diced firm tofu (1 cup) Corn oil and fresh lemon juice, each measured to 1 tablespoon 1/4 teaspoon salt 1 cup of reduced-fat sour cream grated onion and parsley, both equaling 2 tablespoons, and finely chopped.1 and a half teaspoons of dried dill weed and 1 1/2 teaspoons of Beau Monde seasoning 1.

In the jar of a blender, combine the tofu, corn oil, lemon juice, and salt. Blend until completely smooth.2. Combine with the remaining ingredients, and then place in the refrigerator to chill overnight. Note that Beau Monde is a French seasoning that may be found at stores that sell the whole line of seasonings marketed under the brand name Spice Islands.

– Cook It Light, Food Guide, Chicago Tribune, 435 N. Michigan Avenue, Chicago, Illinois 60611 requests that you send your recipe to them so that it can be reviewed.

How much sodium is in pepper steak from a Chinese restaurant?

Main information: Entrees – Beef – Chinese Pepper Steak, served at K & W Cafeterias Steak with Chinese Peppers K&W Cafeterias’ Beef Chinese Pepper Steak is one of their featured entrées.390 Calories are in one serving.35 g 11 g 38 g 1 g 100 mg 4 g 1340 mg 2 g 0 g Please inform us if there is an issue with this dish.

Nutrition Facts
For a Serving Size of
How many calories are in Chinese Pepper Steak? Amount of calories in Chinese Pepper Steak: Calories Calories from Fat ( %)
% Daily Value *
How much fat is in Chinese Pepper Steak? Amount of fat in Chinese Pepper Steak: Total Fat
How much saturated fat is in Chinese Pepper Steak? Amount of saturated fat in Chinese Pepper Steak: Saturated fat
How much cholesterol is in Chinese Pepper Steak? Amount of cholesterol in Chinese Pepper Steak: Cholesterol
How much sodium is in Chinese Pepper Steak? Amount of sodium in Chinese Pepper Steak: Sodium
How many carbs are in Chinese Pepper Steak? Amount of carbs in Chinese Pepper Steak: Carbohydrates
How many net carbs are in Chinese Pepper Steak? Amount of net carbs in Chinese Pepper Steak: Net carbs
How much sugar is in Chinese Pepper Steak? Amount of sugar in Chinese Pepper Steak: Sugar
How much fiber is in Chinese Pepper Steak? Amount of fiber in Chinese Pepper Steak: Fiber
How much protein is in Chinese Pepper Steak? Amount of protein in Chinese Pepper Steak: Protein
Vitamins and minerals
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

Please inform us if there is an issue with this dish. Note: If you make a purchase after clicking on one of our Amazon buttons, we will receive a referral bonus for the purchase. If you do click them, I am grateful for your support. Be chill – Zen orange I never miss a day of arm workouts – Buff broccoli.

Does pepper steak have a lot of sodium?

A Question for Jeanne: I always look forward to reading your column and I want you to know how much I appreciate the reasons you provide whenever you make changes to a recipe. Although I always keep these with each recipe I clip, I also keep a running reference card including the fundamental ideas, which I pull out whenever I try to edit a recipe on my own.

  1. While I always keep these with each recipe I clip, I also keep them with each recipe I clip.
  2. My objective in the kitchen for this year is to create a new recipe file, one that will feature dishes that are good for the heart.
  3. Can I get your assistance with a well-loved family recipe that I found in an old issue of The Chicago Tribune more than 20 years ago? PEPPER STEAK Time required for preparation: 15 minutes Time required for cooking: 10 to 15 minutes Yield: 6 servings 1/2 of a cup, or one stick, of butter 2 pounds of beef round steak, sliced into strips that are 2 inches wide and 1/8 inches thick Garlic powder to be sprinkled here and there 1/4 of a cup of minced onion 2 green peppers that have been deseeded and chopped into thin strips.1 can (16 ounces) tomatoes 1 granule of beef bouillon 1 teaspoon of flour in cornstarch 14 of a cup of water 3 tablespoons soy sauce 1/4 of a teaspoon for each: sugar, salt 1.

Melt butter in a large pan, add meat. Garlic powder should be sprinkled on top. Cook while stirring for about 5 minutes, or until the meat is browned.2. Take the flesh out. Cook the onion and green peppers for about two minutes after adding them to the skillet.3.

  • Place the meat back into the pan, then add the tomatoes and the bouillon cube.
  • Simmer for around five minutes.4.
  • While the mixture is cooking, combine cornstarch, water, soy sauce, sugar, and salt in a separate bowl and stir well.
  • After adding the mixture to the skillet, continue to heat it until it has thickened.

As soon as possible, serve with mashed potatoes or rice. Once more, I cannot thank you enough for your piece. Marjorie Swansen Lake Forest A- Dear Marjorie: Since you are so conscientious in recording my suggestions for simplifying recipes, it would appear that you will soon be exempt from the requirement that you read my column.

  • I’m overjoyed to learn that you value my contributions and efforts.
  • The pepper steak recipe that you gave is really fantastic, and it is actually not all that difficult to adapt so that it adheres to the ‘heart healthy’ parameters that you have established.
  • There are two significant issues with this recipe, but both can be resolved very quickly and easily.

I drastically cut down on the amount of fat by exchanging the butter with a considerably smaller quantity of margarine made with maize oil. You actually don’t need so much fat for lubrication if you cook the meat and veggies a little slower over lower heat and add water or stock, if required, to prevent burning.

  1. The cholesterol is significantly decreased as a result of this swap.
  2. Another piece of advice that we have for you is to remove as much of the visible fat from the meat as you can, as well as to look for the leanest possible round steak.
  3. In addition to that, this will assist in limiting the amount of calories that are derived from fat.
See also:  Where Was Chinese Food Filmed?

We may count ourselves fortunate that the beef business is adapting to the wishes of the general public for slimmer meats and for livestock that are lower in fat and cholesterol than those produced by earlier generations of cattle. You may significantly cut down on the amount of sodium in your dish by reducing the amount of salt you use, switching to a low-sodium soy sauce, and using a bouillon cube made with low-sodium beef broth in its place.

These three simple changes will make a big difference. After emptying the can of tomatoes, I added extra beef broth to make up for part of the volume of liquid that was lost. The beef broth improves the flavor of the meal in order to make up for the reduced amount of fat that is present, and it has a significantly lower amount of sodium when compared to the bouillon cube.

I really hope you like the updated version of your all-time favorite that I’ve given you. LIGHT PEPPER STEAK 15 minutes are allotted for preparation. Time required for cooking: 15 to 20 minutes Yield: 6 servings 1 teaspoon of margarine made with maize oil 2 pounds of very lean beef round steak, sliced into strips that are 2 inches long and 1/8 inches thick A powder made of garlic 1 ounce of finely chopped onion 2 green bell peppers, cored and sliced into strips, without the seeds.1 can of tomatoes, drained (about 16 ounces total) 3/4 of a cup of beef broth with reduced sodium content 1 teaspoon of flour in cornstarch 14 of a cup of water 3 tablespoons of soy sauce with reduced sodium content 1 teaspoon sugar 1/4 teaspoon salt 1.

In a large pan, melt the margarine, then add the beef strips and sprinkle them with the garlic powder. Cook over medium heat, stirring the mixture occasionally, until it has developed a brown color.2. Remove meat from skillet. After adding the onion and bell peppers, continue to simmer for about two minutes, deglazing the pan with a little amount of water or broth as necessary to prevent burning.3.

Return meat to skillet. After the tomatoes have been drained, add the beef broth. Simmer 5 minutes.4. While the mixture is cooking, combine cornstarch, water, soy sauce, sugar, and salt in a separate bowl and stir until combined. Mix into the meat mixture, then continue to heat until it has thickened.

  1. As soon as possible, serve with mashed potatoes or rice.
  2. The following is the nutrition information for one cup serving: Recipe in its original form has 385 calories, 128 milligrams of cholesterol, 22 grams of fat, and 1,292 milligrams of salt.
  3. Recipe with changes: 256 calories, 86 milligrams of cholesterol, 7 grams of fat, and 435 milligrams of salt.

A Question for Jeanne: I have your book, and I look forward to reading your column in the newspaper that serves my community. The following is an example of a recipe for which I would want a less caloric version: DILL DIP Time required for preparation: 5 minutes Yield: 4 cups 1 pint of sour cream and 1 pint of mayonnaise.

Onion gratings and dry parsley make up the remaining 3 tablespoons. Dried dill and Beau Monde seasoning, each measured out to 3 tablespoons (see note) 1. Combine all of the ingredients, then set them aside for the night. Pairs well with fresh veggies. Note that Beau Monde is a French seasoning that may be found at stores that sell the whole line of seasonings marketed under the brand name Spice Islands.

I really appreciate your help. Naomi H. Lord, A-Level Candidate, Fort Worth Dear Naomi: I am grateful for your cooking instructions. After numerous failed attempts to modify this dip, I believe that I have finally come up with a version that is both appetizing in flavor and satisfying in terms of the “bottom line” nutrients it provides.

At first, I attempted to completely do away with the use of sour cream by utilizing non-fat yogurt as a replacement. Although I have had success with this method in the past, I was disappointed with the outcomes this time, so I substituted a reduced-fat sour cream with one that more nearly replicates the flavor and consistency of the original.

This recipe is perfect for testing out several iterations of my own mayonnaise alternative, which I call Mayo-Not. Since it is prepared with tofu, there is no cholesterol in it, and it is an excellent source of both protein and calcium. Because it is made with tofu.

Due to the fact that I enjoy cooking with fresh ingredients whenever it is feasible, the revised recipe now calls for fresh parsley. In addition, I strongly suggest that you use lemon juice that has been freshly squeezed, as opposed to lemon juice that has been taken from a bottle. In addition to those modifications, I halved the recipe since I believe that a yield of 2 cups is sufficient for the majority of situations.

In addition, in order to enhance the flavor of this dip, which goes wonderfully with a wide variety of vegetables, I made a very minor adjustment to the proportions of the onion and parsley. DILL-LIGHT DIP Time required for preparation: 10 minutes Yield: 2 cups 1/2 pound of diced firm tofu (1 cup) Corn oil and fresh lemon juice, each measured to 1 tablespoon 1/4 teaspoon salt 1 cup of reduced-fat sour cream grated onion and parsley, both equaling 2 tablespoons, and finely chopped.1 and a half teaspoons of dried dill weed and 1 1/2 teaspoons of Beau Monde seasoning 1.

In the jar of a blender, combine the tofu, corn oil, lemon juice, and salt. Blend until completely smooth.2. Combine with the remaining ingredients, and then place in the refrigerator to chill overnight. Note that Beau Monde is a French seasoning that may be found at stores that sell the whole line of seasonings marketed under the brand name Spice Islands.

– Cook It Light, Food Guide, Chicago Tribune, 435 N. Michigan Avenue, Chicago, Illinois 60611 requests that you send your recipe to them so that it can be reviewed.