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Sauteed Red Meat Calories
Rich in iron and protein, red meat cooked by sautéing.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Sauteed Red Meat (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 0.6 g of carbs, 30.6 g of protein, 15 g of fat and 0 g of fiber. Its 2.6 µg of B12 covers 110% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Sauteed Red Meat?
Sauteed Red Meat is a Turkish home-style dish of bite-sized pieces of red meat seared in a pan. Beef or lamb may be used, and many versions include onion, peppers or tomato, though the exact combination varies from kitchen to kitchen. The meat develops browned edges while staying tender, with a savoury flavour shaped by the vegetables and seasoning.
In Turkey it is commonly served as a main course with rice, bulgur or bread, often alongside salad or yoghurt. It is a protein-rich choice, providing 25.5 g of protein per 100 g. For a lighter meal, use a leaner cut, keep the cooking oil modest and add extra vegetables.
Sauteed Red Meat Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
0.5g
· 0% DV
Protein
25.5g
· 51% DV
Fat
12.5g
· 16% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 47% · Fat 52%
Sauteed Red Meat Vitamins & Minerals
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B6
0.35mg · 21% DV
B2
0.21mg · 16% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Iron
3mg · 17% DV
How Nutritious Is Sauteed Red Meat?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Sauteed Red Meat Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sauteed Red Meat
To burn the 210 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Sauteed Red Meat Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Sauteed Red Meat Contain Allergens?
No known major allergens
Which Diets Is Sauteed Red Meat Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Sauteed Red Meat Fat Profile
SATURATED
5.2g
MONOUNSATURATED
5.7g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Sauteed Red Meat
How do you keep sauteed red meat tender?
Cut sauteed red meat into evenly sized pieces, heat the pan well, and brown the meat in batches so it sears rather than steams. If the cut is tough, add a little hot water after browning, cover the pan, and cook gently until tender.
What cut of meat is best for sauteed red meat?
Tender cuts such as sirloin or tenderloin work well for quick sauteed red meat. Stewing cuts are less expensive but need extra covered cooking after browning to soften; simply cooking them quickly in a hot pan can leave them chewy.
What goes into sauteed red meat?
Sauteed red meat is usually made with bite-sized beef or lamb, oil, and seasonings. Onion, bell pepper, and tomato are common additions, but add the meat first and let it brown before adding watery vegetables so it can sear properly.
Why does sauteed red meat turn out tough?
Sauteed red meat can turn tough when it is overcooked, cut into uneven pieces, or crowded in the pan. Use a tender cut for quick cooking, brown in batches, and cook tougher cuts gently with a little liquid after searing.
Can you make sauteed red meat with beef or lamb?
Yes, sauteed red meat can be made with either beef or lamb. Beef has a milder, familiar flavor, while lamb tastes richer and more distinctive; because cuts vary, check tenderness as it cooks rather than relying on the same cooking time.
How is sauteed red meat different from beef stew?
Sauteed red meat is browned in a pan and usually served with little sauce, while beef stew simmers in liquid for a longer time. Tougher meat can need extra covered cooking in a sauteed dish, but it still starts with a pan sear.
How do you stop sauteed red meat from releasing too much liquid?
Pat the meat dry and avoid filling the pan when making sauteed red meat. A crowded or cool pan causes the pieces to steam in their own juices instead of browning; cook smaller batches and add vegetables after the meat has seared.
How long does sauteed red meat last in the fridge?
Store sauteed red meat in a covered container in the refrigerator for 3–4 days. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat so the rest can be kept chilled safely.
Can sauteed red meat be frozen?
Yes, sauteed red meat freezes well. Cool it, divide it into meal-sized portions, and use an airtight freezer container; thaw it in the refrigerator and reheat it thoroughly, adding a splash of water if the meat seems dry.
What should you serve with sauteed red meat?
Serve sauteed red meat with rice, mashed or roasted potatoes, or crusty bread to make use of its savory juices. A green salad or cooked vegetables balance the meal, especially when the meat is prepared with a rich pan sauce.
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Nutrition data compiled from USDA FoodData Central and scientific sources.