Salad
by CookWhatHK0 saved
Tender beef briefly poached, then dressed with sizzling-oil chilli, Sichuan pepper, sesame and a tangy soy-vinegar sauce with coriander.
Toss the beef with cooking wine, pepper and cornstarch until coated, then seal in oil to lock in the moisture.
牛肉用料酒、胡椒粉、生粉抓勻，再用油封住水分。
Get the sizzling-oil toppings ready: chopped spring onion, minced garlic, chilli powder, ground Sichuan pepper and white sesame.
準備好潑油配料：蔥花、蒜蓉、辣椒粉、花椒粉、白芝麻。
Pour over the hot oil — take care not to scald yourself.
潑上熱油,小心別燙傷。
Add cooking wine, light soy sauce, oyster sauce, aromatic vinegar, sugar and chicken bouillon to taste — go easy on the oyster sauce, or leave it out if you prefer.
加入適量料酒、生抽、蠔油、香醋、糖、雞粉，蠔油不要太多,不喜歡可不放。
Add the coriander and the blanched beef, toss to combine, and tuck in.
加入芫荽、灼好的牛肉,拌勻即可享用。
