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Chilled Beef And Veggie Bowl With Mala Vinaigrette
Chilled Beef And Veggie Bowl With Mala Vinaigrette

Cold finely sliced beef shank is a staple within many cuisines—here it is used as the body of a salad that is full of vibrant textures and flavors. The base of the salad is bitter and peppery leaves, aromatic fresh herbs, toasty fried peanuts, spicy chili, and sweet sliced vegetables. This is accompanied by a soy sauce seasoned with aromatic and earthy spices, to add a roundedness to the umami; a chili oil vinaigrette containing Sichuan, garlic and lime among other ingredients also provides heat and an acidic citrusy finish to the dish.

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Ingredients

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Nước Tương Gia Vị

  • Dark Soy Sauce 300.0 g
  • Star anise 1.5 g
  • Cinnamon 1.5 g
  • Basil leaves 0.5 g
  • Parsley 2.5 g
  • Rock sugar 20.0 g

Sốt Dầu Ớt Chua Ngọt

Salad Bắp Bò Thảo Mộc Sốt Vinaigrette Mala Tê Cay

  • Hind shank 150.0 g
  • Mixed baby salad and green kale 35.0 g
  • Cucumber cut into small pieces 20.0 g
  • Bắp cải tím 8.0 g
  • Roasted Peanuts 10.0 g
  • Basil 3.0 g
  • Red Chili 4.0 g
  • Finely slice leek 15.0 g
  • Chili oil vinaigrette 75.0 g
  • Lotus root 4.0
  • Coriander 5.0 g
  • Onion 8.0 g

Cold finely sliced beef shank is a staple within many cuisines—here it is used as the body of a salad that is full of vibrant textures and flavors. The base of the salad is bitter and peppery leaves, aromatic fresh herbs, toasty fried peanuts, spicy chili, and sweet sliced vegetables. This is accompanied by a soy sauce seasoned with aromatic and earthy spices, to add a roundedness to the umami; a chili oil vinaigrette containing Sichuan, garlic and lime among other ingredients also provides heat and an acidic citrusy finish to the dish.

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Preparation

  1. Nước Tương Gia Vị

    • Make seasoned soy sauce according to the proportions.

  2. Sốt Dầu Ớt Chua Ngọt

    • Mix all the ingredients required for chili oil vinaigrette.

  3. Salad Bắp Bò Thảo Mộc Sốt Vinaigrette Mala Tê Cay

    •  Put spring onions and ginger on the beef tendon meat, steam in rice wine for 1.5 hours and cool for later use. 
    • Plate the required ingredients with chili oil vinaigrette.