水煮牛肉
Sichuan Boiled Beef
Yes, with a tweak: ask for 'no lotus root' and 'no potato slices'. About 12g net carbs per serving, on the higher side for Chinese food, so watch the portion.
What it is
Thin slices of beef (or fish) poached in an intensely spicy and numbing broth, covered with a thick layer of chili oil, dried chilies, and Sichuan peppercorns, typically served over vegetables.
Key ingredients
Beef slices, chili bean paste (doubanjiang), dried chilies, Sichuan peppercorns, garlic, ginger, enormous amounts of cooking oil, chicken broth, various vegetables (bean sprouts, Napa cabbage, bok choy, sometimes lotus root, potato slices).
How to make it keto
CRITICAL: Ask for 'no lotus root' and 'no potato slices'. Request only keto-friendly vegetables like bok choy or Napa cabbage. Ensure 'no sugar' and 'no cornstarch' in the broth/sauce.
Say this to the waiter (Chinese)
水煮牛肉请不要放藕片和土豆片，只要白菜或娃娃菜。汤汁不要放糖，也不要勾芡。
For this dish, please omit lotus root and potato. Only use bok choy or Napa cabbage, and no sugar or cornstarch in the broth.
Watch out for
High-carb vegetables like lotus root and potato slices are often included. Cornstarch is sometimes used to thicken the broth. Doubanjiang can have some minor carbs. Large portions of even 'low-carb' vegetables can add up.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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