Adapted from Chinese Beef Salad at omnivorescookbook.com (https://omnivorescookbook.com/chinese-beef-salad/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From omnivorescookbook.com

Chinese Beef Salad

Name: Chinese Beef Salad
Prep time: 10 min
Yield: 2 servings
Ingredients: 1 cup 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; ¼ cup cilantro, chopped; 1 tablespoon peanuts, chopped; 2 to 3 tablespoons chili oil; 2 teaspoons light soy sauce; 1 teaspoon Chinkiang vinegar; 1 tablespoon broth from braised beef shank, heated (optional)

2 servings · 10 min prep

Ingredients

1 cup 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
1/4 cup cilantro, chopped
1 tablespoon peanuts, chopped
2 to 3 tablespoons chili oil
2 teaspoons light soy sauce
1 teaspoon Chinkiang vinegar
1 tablespoon broth from braised beef shank, heated (optional)

Steps

Whisk together 2 to 3 tablespoons chili oil, 2 teaspoons soy sauce, and 1 teaspoon vinegar in a small bowl. Set aside.
In a serving bowl, combine 1 cup beef shank, 1 stalk Chinese celery, 1 green onion, 2 birds eye chilis, and half of the ¼ cup cilantro and 1 tablespoon peanuts. Pour the dressing over and gently toss to coat.
Transfer to a serving plate. Drizzle with extra 2 to 3 tablespoons chili oil if desired and top with the remaining ¼ cup cilantro and 1 tablespoon peanuts.

Nutrition

Per serving

kcal: 157
protein: 13.8 g
carbs: 1.1 g
fat: 10.8 g

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