Cold mixed beef | 凉拌牛肉

Meat:

  • 1 3/4 pounds beef sirloin tip roast
  • 1/4 teaspoon whole Sichuan peppercorns
  • 2 whole star anise
  • 3 tablespoons rice wine
  • 2 tablespoons soy sauce
  • 5 slices of ginger
  • 1/2 medium yellow onion, quartered

Sauce:

  • 5 garlic cloves
  • 1 tablespoon ginger
  • 1 small jalapeño pepper
  • 2 tablespoons peanut oil  
  • 3 dried chilis
  • 3 tablespoons light soy sauce
  • 1/2 teaspoon chili oil
  • 4 green onions
  • 2 tablespoons sesame oil
  • 2 tablespoons black vinegar

Cut meat into two to three chunks. Place into dutch oven filled with cold water. Bring to a boil and drain. Add fresh water and rest of meat ingredients. Bring to a boil over high heat. Reduce heat to low and allow to boil gently for 3 hours. Remove from heat and cool at room temperature before refrigerating. Cold beef will be easier to slice into thin pieces. Reserve broth for future use (beef noodle soup etc.).

While meat is cooking/cooling, prepare the sauce. Finely chop garlic, green onions, and ginger. Remove the seeds from the jalapeño pepper before chopping as well. In a small pan, heat the peanut oil over high heat with the three dried chilis. When you can smell the chilis and they begin to brown, remove and discard.

Stir in garlic, ginger, and jalapeños for a couple of minutes. Add light soy sauce and chili oil, and continue to stir until you can really smell the fragrant oil in the air. Remove from heat and add final ingredients to the sauce—the green onions, sesame oil, and vinegar.

Remove beef from the fridge and slice thinly. Place on a plate, pour sauce over it, and serve.

Did any part of this recipe confuse you? For detailed instructions, click here.