Chinese Beef Salad
A super easy Chinese beef salad you can put together in 10 minutes with no cooking required! Serve it as an appetizer for a multi-course meal, top it on steamed rice for a one-bowl lunch, or make a sandwich with it using pita bread. {Gluten-Free adaptable}To make the dish gluten-free, use tamari to replace light soy sauce and use rice vinegar instead of Chinkiang vinegar.
Ingredients
- 1 cup homemade braised beef shank (, thinly sliced (or roast beef deli meat))
- 1 stalk Chinese celery (, thinly sliced (or 1/2 stalk regular celery, diced))
- 1 green onion (, thinly sliced)
- 2 birds eye chilis (, sliced (Optional))
- 1/4 cup cilantro (, chopped)
- 1 tablespoon peanuts (, chopped)
- 2 to 3 tablespoons homemade chili oil
- 2 teaspoons light soy sauce
- 1 teaspoon Chinkiang vinegar
- 1 tablespoon broth from homemade braised beef shank (, heated up in the microwave (Optional) (*Footnote 1))
Instructions
- 1
Combine the dressing ingredients in a small bowl, stir, and set aside.
- 2
Add to a bowl the beef shank, celery, green onion, chilis, and half of the cilantro and peanuts. Drizzle the dressing onto it and gently toss.
- 3
Plate the salad, drizzle with some extra chili oil if desired, and garnish with the remaining cilantro and peanuts.
Cook it from the original
This recipe comes from omnivorescookbook.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on omnivorescookbook.com