Chinese-style Spicy Beef Salad
This spicy beef salad recipe is a delicious starter or addition to a main meal that can be served slightly warm, cold, or at room temperature.
- Prep time
- 40 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces flank steak ((partially frozen; can also use chuck))
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon garlic ((minced))
- 1 Thai bird chili ((minced))
- 1/2 teaspoon sugar
- 1 tablespoon toasted sesame seeds
- 2 teaspoons Sichuan chili flakes
- 2 tablespoons vegetable oil
- 1 teaspoon rice vinegar
- 1 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/4 cup cilantro ((leaves and stems, roughly chopped))
Instructions
- 1
Very thinly slice flank steak against the grain (it should be partially frozen to make this easier), and add it to a medium bowl. Add the water, cornstarch, vegetable oil, Shaoxing wine, baking soda, and salt. Mix well, and marinate for 30 minutes.
- 2
Meanwhile, bring a medium pot of water to a boil. Add the beef, and blanch for 45 seconds to 1 minute, just until it turns mostly opaque (it’s ok if it’s still a little pale pink in spots). Drain well and transfer the beef to a mixing bowl.
- 3
Add the garlic, chili, sugar, sesame seeds, and Sichuan chili flakes to the beef in little piles next to each other. Heat 2 tablespoons of vegetable oil in a small pan, and pour over the garlic, chili, and sesame seeds.
- 4
Add the vinegar, oyster sauce, light soy sauce, dark soy sauce, and cilantro. Toss and serve.