Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 259.3
  Total Fat 9.4 g
      Saturated Fat 3.9 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 3.6 g
  Cholesterol 56.7 mg
  Sodium 1,136.7 mg
  Potassium 1,086.8 mg
  Total Carbohydrate 14.8 g
      Dietary Fiber 5.3 g
      Sugars 0.6 g
  Protein 30.5 g
  Vitamin A 51.9 %
  Vitamin B-12 59.4 %
  Vitamin B-6 39.4 %
  Vitamin C 244.0 %
  Vitamin D 0.0 %
  Vitamin E 13.5 %
  Calcium 10.8 %
  Copper 9.7 %
  Folate 34.3 %
  Iron 25.5 %
  Magnesium 18.8 %
  Manganese 24.4 %
  Niacin 40.7 %
  Pantothenic Acid     12.9 %
  Phosphorus     37.0 %
  Riboflavin 24.9 %
  Selenium 37.9 %
  Thiamin 16.5 %
  Zinc 32.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Crock Pot Chinese Beef and Broccoli

View the full Crock Pot Chinese Beef and Broccoli Recipe & Instructions
Submitted by: BMSMITH521

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Crock Pot Chinese Beef and Broccoli

175 calories of Flank Steak, (0.25 lb)

43 calories of Broccoli, fresh, (0.25 bunch)

15 calories of Argo Corn Starch, (0.50 tbsp)

10 calories of Beef broth, bouillon, consomme, (0.25 can (10.5 oz), prepared)

8 calories of Soy sauce (shoyu), low sodium, (0.06 cup)

8 calories of Scallions, raw, (0.25 cup, chopped)

0 calories of Ginger Root, (0.25 tsp)

0 calories of Water, (0.50 tbsp)


Nutrition & Calorie Comments  

I made this just last night. It was really good. I agree with the little salty, and my family wanted it a little sweeter like the restaurant version. Its a keeper, but we'll be having it with a little splend, I think. Thanks for sharing! Submitted by:
2MARBLES
(1/7/09)
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This turned out good....little salty but yummy. Next time I wont stir it so much as the meat was so tender it fell apart. Submitted by:
GEMINI6878
(3/8/08)
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