Taiwanese Beef Salad
Experience the vibrant flavors of East Asia with this Taiwanese Beef Salad, a refreshing yet hearty dish perfect for any occasion. Tender strips of marinated beef sirloin or flank steak are stir-fried to perfection and combined with a colorful medley of fresh cucumbers, carrots, red onion, and fragrant cilantro. A tangy dressing featuring soy sauce, lime juice, and sesame oil ties the dish together, delivering the perfect balance of savory, zesty, and slightly spicy notes. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights or as a light, flavor-packed main course. Sprinkle with sesame seeds for an optional touch of nuttiness, and serve this irresistible Taiwanese-inspired salad freshly tossed to delight your taste buds with every bite!
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Recipe Information
Ingredients
- 400 grams Beef sirloin or flank steak
- 3 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 large Cucumber
- 1 medium Carrot
- 1 small Red onion
- 30 grams Cilantro (roughly chopped)
- 2 tablespoons Lime juice
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Chili flakes
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Slice the beef into thin strips, about 2-3 inches long. Set aside.
In a mixing bowl, combine 2 tablespoons of soy sauce, Shaoxing wine, grated ginger, and minced garlic. Mix well to create the marinade.
Add the sliced beef to the marinade, coating evenly. Let it marinate for at least 15 minutes while preparing the vegetables.
Wash and thinly slice the cucumber and carrot into matchstick-sized pieces. Slice the red onion as thinly as possible, and roughly chop the cilantro. Place all the vegetables into a large mixing bowl.
Heat a medium skillet or wok over medium-high heat. When hot, add the marinated beef (discarding excess marinade) and stir-fry for 4-5 minutes, until the beef is just cooked through. Remove from heat and let it cool slightly.
In a small bowl, make the dressing by whisking together 1 tablespoon of soy sauce, lime juice, rice vinegar, sesame oil, chili flakes, sugar, salt, and pepper.
Add the cooked beef to the bowl of vegetables, and pour the dressing over the top. Toss everything together to combine evenly.
Transfer the salad to a serving plate or bowl. Garnish with sesame seeds, if desired. Serve immediately as a refreshing and flavorful dish.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 19.6 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
