Spicy Chinese Cold Beef

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This quick spicy Chinese cold beef recipe (Liáng niúròu 凉牛肉) is slippery-coated, blanched, and mixed with chili sauce for a quick beef salad.

After slicing and marinating the meat and chopping the ingredients, we blanch the beef and then make a spicy chili sauce. The chili sauce is then stirred together with the meat and cilantro, and you're done.

Use a lean cut, such as flank steak or sirloin.

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Prep Time 5

Cook Time 15

Marinate 20

Total Time 40

Course Appetizer, Main Course

Cuisine Chinese Home Cooking

Servings

Calories 343 kcal

Equipment

Ingredients

300 g beef, lean
2 sprigs coriander

Marinade:

10 ml corn starch
2 ml salt
2 ml Shaoxing cooking wine substitute dry sherry

Sauce:

4 dried xiaomila "millet" peppers fresh or rehydrated
5 cloves garlic
2 green onions
5 ml Chinese chili powder
20 ml roasted rapeseed oil (caiziyou) (or neutral cooking oil)

Seasonings:

3 ml light soy sauce
5 ml oyster sauce
2 ml dark soy sauce
3 ml sugar, white (granulated)
sesame seeds to taste

Instructions

Preparation

Prepare the ingredients and wash them well.
Finely chop the cilantro, green onions, garlic cloves, and chili peppers.
Cut the beef into 3 mm slices (⅛ inch), place in a bowl and add 2 ml (
⅓ tsp) of salt and 2 ml (⅓ tsp) of Shaoxing wine.
2 ml salt, 2 ml Shaoxing cooking wine , 300 g beef, lean
Add 10 ml (2 tsp) cornstarch, stir well and marinate, about 15-20 minutes.
10 ml corn starch

Blanch the beef

While the beef is marinating, add enough water to cover the beef to a large saucepan or wok and bring to a boil. Be sure to time it so the beef has time to marinate. Then add the beef to the boiling water and blanch it until it is just a little pink at the center. Remove the beef, and set it aside. Discard the water.
300 g beef, lean

Make the chili sauce

Heat 20 ml (4 tsps) of oil to 130°-150° C (266° - 302° F) in a clean pan. Put the green onion, minced garlic, xiaomila chili peppers, and chili powder in a heat proof mixing bowl. Pour the hot oil over the ingredients, stirring to mix while the chili powder is sizzling. Next, add the sesame seeds and seasonings (light soy sauce, dark soy sauce, oyster sauce, sugar) and stir well.
4 dried xiaomila "millet" peppers, 5 cloves garlic, 2 green onions, 5 ml Chinese chili powder, 20 ml roasted rapeseed oil (caiziyou), 3 ml light soy sauce, 5 ml oyster sauce, 2 ml dark soy sauce, 3 ml sugar, white (granulated), sesame seeds
Put the cooked beef and coriander in a large bowl.
2 sprigs coriander
Pour in the sauce and stir to combine.
Transfer to a plate and serve.

Notes

If you use a wok to blanch the beef, do not use your seasoned stir-fry wok. Boiling water will strip the seasoning. If you do use your seasoned wok, re-season it after cooking and before storing it.
If you do not have fresh xiao mi la peppers, you can rehydrate dried peppers. This will soften their texture. If you must rehydrate dried chilies, set them aside to soak while you marinate and blanch the meat.

Nutrition

Calories: 343kcalCarbohydrates: 7gProtein: 18gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 71mgSodium: 527mgPotassium: 370mgFiber: 1gSugar: 2gVitamin A: 622IUVitamin C: 13mgCalcium: 45mgIron: 3mg

Keyword Beef Recipes, chili powder, cilantro, corn starch, garlic, lean beef, oyster sauce, scallions, sesame seeds, shaoxing wine, soy sauce, dark, soy sauce, light, xiao mi la chili peppers

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