川味凉拌牛肉
Sichuan Cold Beef Salad
⏱️ Prep: 10 min🔥 Cook: 5 min⏰ Total: 3h 10mEASY
🛒 Available at: Trader Joe'sWhole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 300 g | beef shank牛腱子 | — | — |
| 150 g | cucumber黄瓜 | julienned | — |
| 30 ml | chili oil with sediment红油 | — | — |
| 3.0 g | Sichuan peppercorn powder花椒粉 | — | — |
| 15 ml | soy sauce酱油 | — | — |
| 10 ml | Chinkiang vinegar镇江香醋 | — | — |
| 5.0 g | sesame seeds白芝麻 | — | — |
Instructions
1
Simmer, shred, dress, chill(10 min)
Simmer beef shank 45 min until tender (or use leftover roast beef). Cool, shred by hand into coarse fibers. Toss with julienned cucumber. Make dressing: chili oil, Sichuan pepper, soy, vinegar, sugar, minced garlic. Pour over beef, toss. Refrigerate 2 hours. The cold beef absorbs the dressing better over time.
Pro Tips for Western Kitchens
Frequently Asked Questions
Nutrition
Per serving (approximate values)
180
Calories (kcal)
24
Protein (g)
4
Carbs (g)
8
Fat (g)
1
Fiber (g)
420
Sodium (mg)
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Written by Jiajia Kang
Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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