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–+ servings

Chinese Spicy Beef Salad

A refreshing and aromatic 15-minute cold dish that packs a punch. By using ready-to-eat roast beef, you skip hours of simmering while maintaining a deep, meaty flavour. The "hot oil pour" method blooms the garlic and chilli to create a restaurant-standard dressing in seconds.
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Course: Appetizer, Salad, Side Dish
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2
Calories: 228kcal
Ingredients Instructions Video Notes Nutrition

Ingredients

Main:

  • 150 g ready-to-eat roast beef
  • ⅓ cucumber
  • 1 handful coriander (chopped, to taste)
  • 1 stalk scallion (chopped, to taste)

Aromatics:

  • 2 tbsp chopped garlic
  • 1 tbsp white sesame seeds
  • 1 pinch dried chillies (cut, adjust to spice level)

Sauce:

  • 1 tbsp hot oil
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1 tbsp vinegar
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Instructions

  • Prepare the Ingredients: Tear 150g ready-to-eat roast beef into bite-sized pieces. Cut ⅓ cucumber into thin strips. Roughly chop the coriander and the scallions.
  • Make the Oil Base: In a heatproof bowl, combine 2 tbsp minced garlic, 1 tbsp white sesame seeds, and cut dried chillies. Heat 1 tbsp oil in a small pan until it reaches roughly 180°C. Quickly pour the 1 tbsp hot oil over the mixture to let it sizzle and bloom.
  • Combine Seasonings: To the bowl with the hot oil mixture, add 1 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp vinegar, 1 tbsp oyster sauce, and 1 tsp sesame oil. Mix well.
  • Mix Everything Together: Add the 150g roast beef pieces, cucumber strips, chopped coriander, and scallions into the bowl. Use tongs to toss until every piece is coated evenly in the dressing.
  • Taste, Adjust, and Enjoy: Give the salad a final taste. Add a splash more soy sauce or 1 pinch of salt if needed. Transfer to a plate and serve immediately, ideally with warm steamed rice.

Notes

  • Cool it down — If you want a colder, more refreshing version, refrigerate the salad for 20 minutes before serving.
  • Storage — Keep leftovers in an airtight container in the fridge for up to 1 day. The flavour will deepen but the cucumber will soften slightly.
  • Chilli choice — If you prefer less heat, use fewer dried chillies. For a stronger kick, use chilli powder or chilli oil.
  • Serving ideas — Serve as a side dish with rice or noodles, as an appetiser before hot dishes, or tossed into cold noodles for a spicy summer meal.

Nutrition

Serving: 50g | Calories: 228kcal | Carbohydrates: 7g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 2133mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 39mg | Calcium: 282mg | Iron: 3mg

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