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Chilled Beef Salad with Sanhua Tendon
After reading “A Letter to My Grandma,” I couldn’t wait to try Chaoshan beef hot pot, but with the heat, I adapted it by blanching the beef and using a dipping sauce. I bought Sanhua beef from Glico and used my already soaked yellow jelly from the fridge, then blanched them all together. A delicious […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chilled Beef Salad with Sanhua Tendon
| Ingredient | Amount |
|---|---|
| Beef sanhua tendon (三花趾) | 180 as needed |
| Garlic | 5 as needed |
| Shallots | 4 as needed |
| Oyster sauce (Lee Kum Kee) | 1 as needed |
| Cold dressing sauce (Songxianxian) | 1 as needed |
| Light soy sauce (Songxianxian gold label) | 2 as needed |
| White sugar | 0.5 as needed |
| White vinegar | 1 as needed |
| Mineral water | 2 as needed |
| White sesame seeds | to taste |
| Yellow croaker fish maw (rehydrated, 35-head) | 1 as needed |
- Beef sanhua tendon (三花趾)180 as needed
- Garlic5 as needed
- Shallots4 as needed
- Oyster sauce (Lee Kum Kee)1 as needed
- Cold dressing sauce (Songxianxian)1 as needed
- Light soy sauce (Songxianxian gold label)2 as needed
- White sugar0.5 as needed
- White vinegar1 as needed
- Mineral water2 as needed
- White sesame seedsto taste
- Yellow croaker fish maw (rehydrated, 35-head)1 as needed
Cooking StepsHow to cook Chilled Beef Salad with Sanhua Tendon step by step
-
Step 1Wash all ingredients. Bring a pot of water to a boil. Blanch the sanhua tendon for 30 seconds until it changes color. Blanch the fish maw for 5 minutes.
-
Step 2Mince the garlic and shallots. Add cilantro if you like.
-
Step 3Heat cold oil in a wok.
-
Step 4Over low heat, fry the minced garlic and shallots until fragrant — be careful not to scorch them (the bottom burned slightly for me).
-
Step 5Prepare the dressing: mix oyster sauce, light soy sauce, cold dressing sauce, white vinegar, sugar, mineral water, and sesame seeds. Pour over the beef.
-
Step 6The sanhua tendon has beautiful marbling and tastes amazing; the fish maw is pleasantly crunchy.
-
Step 7I also added a prepared supermarket version’s double pepper sauce — even more delicious!
Chilled Beef Salad with Sanhua Tendon
After reading “A Letter to My Grandma,” I couldn’t wait to try Chaoshan beef hot pot, but with the heat, I adapted it by blanching the beef and using a dipping sauce. I bought Sanhua beef from Glico and used my already soaked yellow jelly from the fridge, then blanched them all together. A delicious […]
Ingredients
- 180 as needed Beef sanhua tendon (三花趾)
- 5 as needed Garlic
- 4 as needed Shallots
- 1 as needed Oyster sauce (Lee Kum Kee)
- 1 as needed Cold dressing sauce (Songxianxian)
- 2 as needed Light soy sauce (Songxianxian gold label)
- 0.5 as needed White sugar
- 1 as needed White vinegar
- 2 as needed Mineral water
- to taste White sesame seeds
- 1 as needed Yellow croaker fish maw (rehydrated, 35-head)
Instructions
-
Wash all ingredients. Bring a pot of water to a boil. Blanch the sanhua tendon for 30 seconds until it changes color. Blanch the fish maw for 5 minutes.
-
Mince the garlic and shallots. Add cilantro if you like.
-
Heat cold oil in a wok.
-
Over low heat, fry the minced garlic and shallots until fragrant — be careful not to scorch them (the bottom burned slightly for me).
-
Prepare the dressing: mix oyster sauce, light soy sauce, cold dressing sauce, white vinegar, sugar, mineral water, and sesame seeds. Pour over the beef.
-
The sanhua tendon has beautiful marbling and tastes amazing; the fish maw is pleasantly crunchy.
-
I also added a prepared supermarket version’s double pepper sauce — even more delicious!
