Chinese do not often eat beef. However, we have several authentic Chinese beef dishes that have fewer than 20g carbohydrate per serving. Enjoy these low-carb Chinese beef recipes as part of your healthy eating plan.
These beef dishes range from spicy to savory, so there’s a taste for every palate. While many diets criticize red meat, it is an excellent source of protein. Beef is 22 to 26% protein, depending on the cut and preparation, and is also an excellent source of iron and zinc.
Image Credit: Glenn Emerson for My Chinese Home Kitchen, 2024.
The protein content of lean, cooked beef is about 22–26%.
Animal protein is usually of high quality, containing all nine essential amino acids needed for the growth and maintenance of your body. As the building blocks of proteins, amino acids are very important from a health perspective. Their composition in proteins varies widely, depending on the dietary source. Meat is one of the most complete dietary sources of protein, its amino acid profile being almost identical to that of your own muscles.
Low-carbohydrate authentic Chinese beef recipes on My Chinese Home Kitchen
Enjoy these low-carb Chinese beef recipes! We will update this list periodically as we add more beef recipes to My Chinese Home Kitchen, so please check back.
1
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.
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.
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.
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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Chen Jing
I was born in Guangxi. As long as I remember, I have liked cooking.
When I was a child, my dream was to become a gourmet and travel the world to taste the food of various countries. My ambition is to become a chef. The kitchen is my partner. There are many kinds of Chinese cuisine, there are 8 kinds, reflecting the richness and diversity of Chinese geography and history. I am very happy to share with you Chinese cuisine and cultural traditions.
