Sliced Cold Beef in Chili Oil

DSCF7426 (640x492)Thursdays are reserved for Tai Chi Chuan and Szechwan Food.  These two are my personal goals for the day.  Before leaving for Madrid, I discovered a hole-in-the wall, mom & pop restaurant in the suburbs serving what they call down-to-earth Northern Chinese and Szechwan Cuisines. The restaurant only has a seating capacity of forty, but the volume and number of people coming in and out (without take-out) is non-stop as its doors open for lunch. It became my new stopover for snacks before awaiting a grueling Tai Chi practice ahead.  I needed to be stuffed; just enough to last me until midnight.

This discovery led me to the oriental store for sauces and grocery ‘items’ I saw on the menu (I asked for an English copy).  Through this guide, and through an old Szechwan cookbook, I was able to decipher some of the dishes I’d usually order. Everything happens to be in Chinatown, except for the Dried Orange Peel, which I searched everywhere and unfortunately, couldn’t find anymore. I vividly remember and know it was available about ten years ago in some store in Chinatown.  Tough luck.

Szechwan cooking is tattered with spices, and all parts of either the pig, chicken or beef are served stir-fried, braised or BBQ, by themselves or with vegetables. Fish is an expensive item and Ma Po To fu is one of the many popular dishes.  Lamb is also a common item, and Beijing Pancakes are abundantly served. Soy Sauce and Chinese Vinegar are condiments to all. But, I won’t deal with them for this one.  Later.

This dish caught my attention besides the extremely spicy BBQ line-up they offer. I enjoyed the sauce (I did it once a long time ago) and the beef itself provided several more meals after. It’s cheap, but the taste is lingering and unforgettable .  This is the start of my quest for something off-tangent.


  • Beef Shank or Beef Tendon
  • Star Anise
  • Black Peppercorns
  • Szechuan Peppercorns
  • Green Onion
  • Ginger
  • Onion
  • Garlic
  • Shaoxing Cooking Wine
  • Chinese Vinegar
  • Spicy Sesame Oil
  • Soy Sauce
  • Sugar
  • Sea Salt

Start by tying the Beef Shank into one solid piece. Heat a pot of oil and sear oil sides. Add water and boil to simmer together with the aromatics: green onion, ginger, white onion, and garlic for about an hour. Remove the shank from the pot and strain the broth.

Return the shank back into the pot, add the wine, soy sauce, star anise, peppercorns and vinegar.  Boil to simmer for another hour or so or until the shank is tender.  This is one way.

I used some cut Beef Tendons (just so many kinds of tendons) for this dish.

My procedure was:

Place the tendons in a pot of water and let it boil. Discard the first boil, and start with fresh water. Add the aromatics as with the Beef Shank. Let it boil to simmer until just tender. Add the spices, wine, soy sauce and vinegar and let boil further.  Strain and adjust the broth according to taste.

DSCF7420 (640x495)DSCF7422 (640x480)

Remove the tendons from the pot and place in the fridge. Save the broth for stir-fry and noodle soup.

DSCF7423 (640x480)

Cut the shank or the beef tendons as thin as possible and spread it on the plate.  Drizzle the vinaigrette all over or make it as a dipping sauce (on the side; as it was served to me) and garnish with finely chopped green onion.


  • Soy Sauce
  • Chinese Vinegar
  • Spicy Sesame Oil
  • Sugar
  • Sea Salt
  • Garlic, minced

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2 thoughts on “Sliced Cold Beef in Chili Oil

  1. looks delicious! love the idea of using the broth for another dish. also, am just curious but why do you discard the first boil? i notice that you did that with chicken, too. 🙂

    appreciate much your taking the time to share and link over at Food Friday, Chef

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