I’ve been addicted to Sichuan beef salads lately. This universal dressing could be used for a whole variety of cuts including tripe, tongue, etc. I had some leftover boiled beef from the Lanzhou beef noodles I made so this was a good way to use it up. This dish is quite versatile and can be eaten on its own like a starter or with some rice or noodles. Sichuan beef salad is the perfect way to spice up your salads (pun intended!).
Entree size
Prep time 15 mins
300g boiled beef cut of choice, sliced thinly
3 tbsp chilli oil (see recipe here)
1 1/2 tbsp light soy sauce
2 tsp Chinkiang black vinegar
1/2 tsp ground Sichuan pepperocrn
1/2 tsp sugar
1/2 tsp sesame oil
2 cloves of garlic, minced
Coriander and spring onion, chopped for garnish
Simply mix all the ingredients together along with your cold cuts of beef. Let it sit for about 30 minutes to infuse and serve.
More Beef Recipes
- Lanzhou beef noodles
- Beef burgundy (bourguignon)
- Burmese beef curry
- Mongolian beef stir fry
- Chinese beef and broccoli stir fry