📝 About This Recipe
Hailing from the lush, high-altitude province of Yunnan, this vibrant salad captures the 'wild' spirit of Southwestern Chinese cuisine. It features tender, thin-sliced beef tossed with an abundance of fresh mint, aromatic herbs, and a bold dressing of toasted chilies and lime. This dish perfectly balances the 'Ma La' (numbing and spicy) and 'Suan La' (sour and spicy) profiles that make Yunnanese food so addictive and refreshing.
🥗 Ingredients
The Beef & Poaching Liquid
- 500 grams Beef Flank or Top Round (trimmed of excess fat)
- 3 slices Ginger (smashed)
- 2 tablespoons Shaoxing Rice Wine
- 1 piece Star Anise
The Aromatic Dressing
- 3 tablespoons Light Soy Sauce
- 2 tablespoons Fresh Lime Juice (freshly squeezed)
- 2 tablespoons Yunnan Roasted Chili Oil (with sediment)
- 4 cloves Garlic (finely minced)
- 1/2 teaspoon Toasted Sichuan Peppercorn Powder (freshly ground)
- 1 teaspoon Granulated Sugar (to balance acidity)
The Salad Greens & Herbs
- 2 cups Fresh Spearmint Leaves (loosely packed, stems removed)
- 1 bunch Cilantro (chopped into 2-inch lengths)
- 2-3 pieces Thai Bird's Eye Chilies (thinly sliced)
- 1/4 piece Red Onion (paper-thinly sliced)
- 2 tablespoons Toasted Peanuts (roughly crushed for garnish)
👨🍳 Instructions
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1
Place the beef in a small pot and cover with cold water. Add the ginger slices, star anise, and Shaoxing wine.
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2
Bring the water to a gentle boil, then immediately reduce the heat to a low simmer. Skim off any foam that rises to the surface.
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3
Simmer the beef for 12-15 minutes. It should be cooked through but still tender. Do not overcook, or it will become tough.
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4
Remove the beef from the liquid and immediately plunge it into an ice-water bath for 5 minutes to stop the cooking and firm up the texture.
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5
Once cooled, pat the beef dry with paper towels. Slice it against the grain into very thin, bite-sized rectangles.
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6
In a small mixing bowl, whisk together the soy sauce, lime juice, chili oil, minced garlic, Sichuan peppercorn powder, and sugar until the sugar is dissolved.
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7
Soak the sliced red onions in cold water for 5 minutes to remove their harsh bite, then drain and pat dry.
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8
In a large mixing bowl, combine the sliced beef, drained red onions, and sliced Thai chilies.
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9
Pour the dressing over the beef mixture and toss thoroughly so every slice is coated in the aromatics.
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10
Add the fresh mint leaves and cilantro to the bowl. Gently toss with your hands or tongs to avoid bruising the delicate mint.
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11
Transfer the salad to a chilled serving platter, ensuring the herbs are piled high for a voluminous look.
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12
Garnish with crushed toasted peanuts and an extra drizzle of chili oil if desired. Serve immediately.
💡 Chef's Tips
For the most authentic flavor, use 'Nanmi' or spearmint rather than peppermint, as it is sweeter and less medicinal. Slicing the beef against the grain is crucial for a tender mouthfeel; if you find it difficult to slice thinly, freeze the meat for 30 minutes before cutting. Always toast your Sichuan peppercorns in a dry pan until fragrant before grinding to unlock their numbing oils. If you prefer a smokier flavor, use a Yunnan-style chili flakes (shiliu hu) which are often sun-dried and oil-fried. Don't dress the salad until right before serving to keep the mint leaves from wilting and turning black.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the spicy, zesty dressing. Pair with a cold, crisp lager or a chilled Pu-erh tea to cut through the heat of the chilies. Include as part of a larger Chinese banquet next to a mild stir-fried vegetable dish. Add a side of Yunnan-style 'Crossing the Bridge' rice noodles for a complete regional meal. For a low-carb option, serve tucked into chilled lettuce cups.