Chinese-style Spicy Beef Salad

4.85 from 13 votes

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 Time40

Cook Time5

Total Time45

Course: Appetizer

Cuisine: Chinese

Servings:

Calories: 213kcal

Author: Sarah

Ingredients

For the beef & marinade:

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

For the rest of the dish:

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

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.
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.
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.
Add the vinegar, oyster sauce, light soy sauce, dark soy sauce, and cilantro. Toss and serve.

Nutrition

Chinese-style Spicy Beef Salad by The Woks of Life. 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