Chinese Beef Salad

Method4 steps · about 10 min

1. 1

   Step 1: Thinly slice enough already-cooked braised beef shank (1 cup) or ready-to-eat roast-beef deli meat to measure 1 cup. Wash and drain the celery, green onion (1), cilantro (1/4 cup) and optional chilies. Thinly slice 1 stalk Chinese celery, or dice 1/2 stalk regular celery instead; thinly slice the green onion and optional 2 chilies. Chop and measure 1/4 cup cilantro and 1 tbsp peanuts, reserving half of each for the final garnish.

   Uses 1 cup already-cooked homemade braised beef shank, thinly sliced, or ready-to-eat roast-beef deli meat · 1 stalk Chinese celery, thinly sliced, or 1/2 stalk regular celery, diced · 1 green onion, thinly sliced · 2 bird’s-eye chilies, sliced, optional · 1/4 cup chopped cilantro, divided · 1 tbsp chopped peanuts, divided

2. 2

   Step 2: In a small bowl, mix 2 to 3 tbsp chili oil, 2 tsp light soy sauce or chosen tamari, and 1 tsp Chinkiang or rice vinegar. If you have braising broth, warm the 1 tbsp in the microwave until liquid and warm, then stir it in. If that broth is unavailable, use the extra 1 tsp soy sauce or tamari plus 1/8 tsp sugar instead; do not add both the broth and its replacement. Stir well and set aside.

   Uses 2 to 3 tbsp homemade or good-quality bottled chili oil for dressing · 2 tsp light soy sauce for dressing, or gluten-free tamari · 1 tsp Chinkiang vinegar, or rice vinegar for the gluten-free adaptation · 1 tbsp broth from the cooked braised beef shank, optional; warm before mixing · 1 tsp extra light soy sauce or tamari, only instead of the unavailable braising broth · 1/8 tsp sugar, only instead of the unavailable braising broth

3. 3

   Step 3: Put the prepared beef, celery, green onion and optional chilies in a bowl. Add half of the prepared cilantro and half of the peanuts. Drizzle over the mixed dressing and toss gently to coat.

   Uses The one-cup prepared cooked beef supply · Chosen prepared Chinese celery or regular-celery alternative · Prepared one-green-onion supply · Prepared optional two-chili supply · Half the chopped cilantro (1/8 cup) · Half the chopped peanuts (1/2 tbsp) · Mixed chili-oil dressing

4. 4

   Step 4: Plate the dressed salad, garnish with the reserved half of the cilantro and peanuts, and drizzle with a little extra chili oil only if desired. Serve immediately as a cold appetizer for 2 to 4 people.

   Uses Dressed cooked beef salad · Remaining half of the cilantro (1/8 cup) · Remaining half of the peanuts (1/2 tbsp) · Extra chili oil for an optional finishing drizzle