Name: Spicy Beef and Celery Salad
Total time: 40 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1½ pounds flank steak, trimmed; ¼ cup Shaoxing wine; 1 teaspoon baking soda; 1 teaspoon table salt; 2 tablespoons cornstarch; ¼ cup chili crisp; ¼ cup soy sauce; 2 tablespoons unseasoned rice vinegar; 2 tablespoons tahini; 1 tablespoon toasted sesame oil; 1 teaspoon sugar; 8 celery ribs, sliced thin on bias; ½ red onion, sliced thin; ½ cup chopped fresh cilantro; ⅓ cup salted dry-roasted peanuts, chopped; 2 tablespoons toasted sesame seeds

Why This Recipe Works

This crunchy, refreshing salad is inspired by the cold beef dishes in classic Chinese cuisine, which typically feature sliced braised beef shank tossed with vegetables in a bold, spicy dressing. Instead of the traditional long braise, this version uses thinly sliced flank steak that cooks in a fraction of the time. The meat is marinated and coated in cornstarch and then quickly blanched. Known as water velveting, this technique leads to tender, silky meat. The beef is tossed with crisp celery and red onion and a punchy dressing of soy sauce, vinegar, and chili crisp, along with tahini for nutty depth.

Before You Begin

To make the steak easier to cut into thin slices, place it on large plate and freeze for 15 minutes.

Instructions

Divide 1½ pounds flank steak, trimmed, into 2 even pieces along grain, then slice each piece against grain ¼ inch thick. Transfer beef to large bowl and add ¼ cup Shaoxing wine, 1 teaspoon baking soda, and 1 teaspoon table salt. Mix with your hands until liquid is fully absorbed. Add 2 tablespoons cornstarch and mix again until evenly coated. Marinate for 15 minutes.

Meanwhile, bring 2 quarts water to boil in large saucepan over high heat. Line large plate with paper towels. Combine ¼ cup chili crisp, ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons tahini, 1 tablespoon toasted sesame oil, and 1 teaspoon sugar in second large bowl.

Add half of beef to boiling water and cook until just lightly pink in center, 30 seconds to 1 minute. Using slotted spoon, transfer beef to prepared plate to drain. Repeat with remaining beef.

Add beef, 8 celery ribs, sliced thin on bias; ½ red onion, sliced thin; and ½ cup chopped cilantro to bowl with dressing and toss to combine. Sprinkle with ⅓ cup salted dry-roasted peanuts, chopped, and 2 tablespoons toasted sesame seeds. Serve immediately.