Chinese · Lunch
Cold Beef and Chili Oil Salad
Thinly sliced poached beef shank tossed cold with chili oil, black vinegar, garlic, scallion and toasted Sichuan peppercorn, finished with cilantro and crushed peanuts. Served chilled as a numbing, tangy starter salad.
$5
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
406Calories
35.1gProtein
22.8gFat
8.2gCarbs
2.9gSugar
1.9gFiber
1432mgSodium
94mgChol
5.9gSat Fat
598mgPotassium
48mgCalcium
4.6mgIron
3.1mcgVitamin B12
5.8mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Trim the beef shank of excess sinew and pat dry. Place in a pot with water, star anise, and bay leaf.
2
Heat
Bring to a boil over high heat, then reduce to low and simmer 40 minutes until the meat is tender and no longer pink.
3
Rest
Remove the beef to a plate and cool 15 minutes at room temperature, then refrigerate 30 minutes until cold and sliceable.
4
Toast the sichuan peppercorns in a dry skillet over medium heat 1–2 minutes until fragrant and slightly darkened, then grind finely.
5
Whisk chili oil, black vinegar, soy sauce, sugar, salt, and ground sichuan peppercorn in a bowl. Slice the chilled beef thinly against the grain, arrange on a plate, scatter garlic and scallion over it, then pour dressing over and toss gently. Finish with cilantro and crushed peanuts.
6
Plate
Serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef shank
- 4 tbsp4 tbsp chili oil
- 2 tsp2 tsp sichuan peppercorn
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp black vinegar
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp peanuts, roasted
- 1/2 tsp1/2 tsp salt
- 2 cup480ml water for poaching
- 22 star anise
- 22 bay leaf
