Dish of Beef Spicy Salad
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Beef Spicy Salad


China - Sichuan   -   Ma La Niu Rou
Makes:
Effort:
Sched:
DoAhead:  		 1 pound
**
See Steps
Most		 This very yummy Beef Salad is easy to make and serve, provided you start a day ahead and keep it organized. Do read all the Notes before starting.

1-1/2
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3
4
3
3
2/3
3
2
1
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1/2
1/8
2
1/2
2
1
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1-1/2
1/4
2
1-1/2
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#
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oz


in
t

T
T
----
c
t
cl
T
T
t
---
t
c
T
oz
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Beef (1)
-- Broth
Ginger Root
Scallions
Star Anise
Cinnamon
Sichuan Pepper (2)  
Cloves
Rice Wine (3)
Salt
-- Dressing
The Broth
Sichuan Pepper (2)
Garlic
Soy Sauce, light
Chili Oil (4)
Sesame Oil
-- Topping
Sesame, toasted (5)
Cilantro
Scallion
Celery
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Do Ahead:   -   (2-1/2 hrs + Cooling time - 20 min work - do a day ahead)
  1. Toast Sesame Seeds if you don't have them already on hand
  2. Make Chili Oil if you don't have it already on hand.
  3. Rinse BEEF. Place in a pot with water to cover well and bring to a full boil for 3 minutes. Dump out in the sink. Clean the pot. Rinse crud off the beef and place back into the cleaned pot.
  4. Slice Ginger Root about 3/8 inch thick. Lightly crush Scallions. Leave Sichuan Peppercorns whole. Add all Broth items to the pot along with Water to cover well.
  5. Bring to a boil, then simmer until Beef is tender, usually about 2 hours, depending on cut. Timing is critical - you must not overcook or Beef will fall apart when you try to slice it.
  6. If possible, let Beef cool in the Broth. In any case, do not attempt to slice Beef until it is fully cold.
  7. Reserve 1/2 cup of defatted broth. The rest can be saved for other uses if you wish.
Dressing:   -   (15 min - can do a day ahead)
  1. Grind Sichuan Peppercorns. Crush GARLIC and chop very fine. Mix all Dressing items in a small jar. Include some of its Sediment with the Chili Oil.
Topping:   -   (15 min)
  1. Chop CILANTRO rather coarse - measure is moderately packed after chopping. Chop SCALLION GREENS and CELERY fine. Mix all Topping items.
Serving:   -   (20 min)
  1. Cut BEEF across the grain into fairly thin slices. Layer on a serving dish deep enough to contain the dressing.
  2. Shake up the Dressing well and pour over the Beef. Sprinkle Garnish over the top.
  3. Serve cold to just cool, as you prefer
NOTES:

  1. Beef:

      Weight is with all excess fat removed. On the other hand, beef with too little fat lacks flavor, there should be a little marbled through it. I usually use boneless Chuck Roast.

  2. Sichuan Peppercorns

      Fruits of a prickly ash tree, - nothing at all like black peppercorns. Asian recipes always call for them to be lightly toasted before use, but to be legally imported into the USA they must already be lightly toasted, so I skip that step. For details see our Sichuan Pepper page.
  3. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  4. Chili Oil

      Made per our recipe this is not super hot. The amount called for in this recipe is significantly reduced from Sichuan practice, and is a little mild for me, but should be fine for most people accustomed to chili heat. If I were serving guests of uncertain tolerance, I might cut the amount 1/3 with a neutral oil, but certainly no further. Do remember to include some of the sediment with the oil, it's a flavoring ingredient. See our recipe Chili Oil

  5. Sesame Seeds, Toasted:

      These are an essential item for Chinese, Japanese and Korean cooking, so should always be on hand for these cuisines. They are available already toasted in Asian markets, but are better and more reliable freshly made at home. See our easy recipe Toasted Sesame Seeds. Sealed in an air tight jar, away from heat and sunlight, they will last for several months.

  6. Comments:

      The pattern recipe also scatters on a good portion of crushed roasted peanuts with the topping. I've never been fond of the peanut garnish, so I have instead simply increased the amount of toasted Sesame Seeds, and made them mandatory.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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