中国人不常吃牛肉。不过，我们有几道正宗的中式牛肉菜肴，每份的碳水化合物含量低于 20 克。请将这些低碳水化合物的中式牛肉菜谱作为您健康饮食计划的一部分。
这些牛肉菜肴口味多样，从辛辣到咸鲜，总有一款适合您的口味。虽然许多饮食习惯批评红肉，但它却是蛋白质的极佳来源。牛肉含有 22% 到 26% 的蛋白质，具体含量取决于切割和烹饪方法，同时也是铁和锌的绝佳来源。
据Healthline 报道：
煮熟的瘦牛肉蛋白质含量约为 22-26%。
动物蛋白质通常质量很高，含有人体生长和维持所需的全部九种必需氨基酸。作为蛋白质的组成成分，氨基酸对健康非常重要。根据食物来源的不同，蛋白质中的氨基酸组成也大不相同。肉类是蛋白质最全面的膳食来源之一，其氨基酸组成与人体肌肉几乎完全相同。
我的中国家庭厨房》中的低碳水化合物正宗中国牛肉食谱
请享用这些低碳水化合物的中式牛肉食谱！我的中国家庭厨房》将定期更新牛肉食谱，敬请关注。
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Jing’s Chinese Spicy Beef
How to make beef tender? How to cook beef to make it delicious? Beef is rich in protein and is a healthy ingredient. Our recipe today is a hot and savory Chinese Spicy Beef.This recipe uses a velvet-coating dry-blanching technique, similar to Shuizhu Pork, to make the beef very tender with a smooth, velvety texture, prior to the final stir-fry. The fresh xiaomila peppers make it hot and spicy, while the soy and oyster sauces give it a savory taste. A splash of balsamic vinegar in the hot wok during the final stir-fry adds aroma and flavor. Celery and red chili peppers give the dish lots of added nutrition and delightful color contrast.If you do not have fresh chilies, you can rehydrate dried xiaomila peppers to soften their texture.
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Spicy Chinese Cold Beef
This quick spicy Chinese cold beef recipe (Liáng niúròu 凉牛肉) is slippery-coated, blanched, and mixed with chili sauce for a quick beef salad.After slicing and marinating the meat and chopping the ingredients, we blanch the beef and then make a spicy chili sauce. The chili sauce is then stirred together with the meat and cilantro, and you're done.Use a lean cut, such as flank steak or sirloin.
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Chinese Diced Beef with Mild Chili Peppers
Today we will be cooking healthy with healthy ingredients. If you like beef, you can try cooking this dish with me. This recipe uses a technique called slippery-coating, similar to the Green Pepper Beef Tenderloin. The beef is marinated with thick starch, then dry-blanched in warm oil (at the temperature of boiling water), not hot oil like a deep-fry. This gives the beef a tender, velvet texture.
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Beef Tenderloin with Green Peppers
Our teacher, Zhu Jinge, taught us this delicious, mild beef tenderloin recipe, using a dry-blanching technique in low temperature oil. Blanching is the technique of cooking a vegetable or meat in a moderately hot liquid, near the boiling point, for a few seconds to a few minutes.
Before blanching, the beef tenderloin is seasoned and tenderized with a marinade of baking soda, starch, wine, soy sauces, oil and sugar. After blanching, the beef tenderloin strips are finished in the stir-fry to a crispy coating glazed with starch water (DăQiàn 打芡).
The green peppers give the dish a bright color and contrasting texture: Crispy peppers with tender beef. Other ingredients include Chinese staples: scallions, garlic, and ginger.
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