Ingredients

• 2.2 lbs (1 kg) beef tenderloin, thinly sliced
• ½ tsp salt
• ½ tsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp ginger-garlic water (boil 1 tsp minced ginger + 1 tsp minced garlic in ¼ cup water, strain)
• ½ tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp cooking oil (for marinating)

For the Sauce

• 2 tbsp minced garlic
• 2 tbsp chopped scallions
• 2 tbsp toasted white sesame seeds
• 2 tbsp chopped fresh chili (or 2 tbsp chili flakes)
• 2 tbsp chili powder
• 3.4 oz (100 ml) hot oil (heat neutral oil until shimmering)
• 2 tbsp black vinegar
• 2 tbsp light soy sauce

Optional Mild Version

Replace chili powder with 2 tbsp ground cumin.

Steps

1. Marinate the Beef:
   • In a large bowl, combine beef slices with salt, dark soy sauce, light soy sauce, ginger-garlic water, white pepper, and cornstarch. Mix well.
   • Add cooking oil and mix again. Let it sit for 15 minutes. Tip: The oil locks in moisture for tender beef.
2. Prepare the Sauce:
   • In a heatproof bowl, mix garlic, scallions, sesame seeds, chili, and chili powder. Pour hot oil over the mix.
   • Stir in black vinegar and light soy sauce. Set aside.
3. Cook the Beef:
   • Boil water in a pot. Add beef slices and cook for 1 minute until they turn pale pink. Drain immediately.
   • In a large bowl, combine cooked beef, 1 lb (500g) fresh cilantro (cut into 2-inch pieces), and sauce. Toss gently.

Pair with steamed rice or noodles. Adjust cooking time by 10–15 seconds if your beef slices are thicker.

Ingredients

• 14 oz (400g) beef slices (sirloin or flank)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• ½ tsp salt
• 1 tbsp ginger-garlic water
• ½ tsp black pepper
• 1 egg white
• 1 tbsp cooking oil (for marinating)
• 1 cup fresh pineapple chunks
• 1 cup chopped cilantro

For the Sauce

• 2 tbsp chopped fresh chili
• 2 tbsp minced garlic
• 1 tbsp toasted sesame seeds
• 2 tbsp hot oil
• 1 tbsp oyster sauce
• 3 tbsp light soy sauce
• 1 tbsp rice vinegar
• ½ tsp sugar

Steps

1. Marinate the Beef:
   • Combine beef with soy sauce, oyster sauce, salt, ginger-garlic water, black pepper, and egg white. Mix well.
   • Add oil and marinate for 20 minutes.
2. Cook the Beef:
   • Heat 1 tbsp oil in a pan over medium heat. Cook beef for 2–3 minutes until browned. Let it cool.
3. Make the Sauce:
   • Mix chili, garlic, and sesame seeds in a bowl. Pour hot oil over them.
   • Add oyster sauce, soy sauce, vinegar, and sugar. Stir until smooth.
4. Combine Everything:
   • Toss cooled beef with pineapple, cilantro, and sauce. Serve immediately.

Ingredients

• 14 oz (400g) beef tenderloin (or pre-sliced hot pot beef)
• 3 medium bamboo shoots, peeled and sliced
• 3 scallions, chopped
• 1 cup cilantro, chopped
• 5 garlic cloves, minced
• 4 fresh chilies, sliced
• 1 lemon (sliced, seeds removed)

For the Sauce

• 1 tbsp toasted sesame seeds
• 3 tbsp coarse chili flakes
• 2 tbsp hot oil
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• ¼ tsp salt

Steps

1. Prep the Bamboo Shoots:
   • Boil bamboo shoots in water for 10 minutes. Drain and set aside.
2. Cook the Beef:
   • Boil water in a pot. Add beef slices and cook for 1 minute. Drain.
3. Make the Sauce:
   • Combine scallions, cilantro, garlic, chilies, sesame seeds, and chili flakes in a bowl. Pour hot oil over.
   • Add soy sauce, oyster sauce, vinegar, and salt. Mix well.
4. Assemble the Salad:
   • In a large bowl, mix bamboo shoots, beef, lemon slices, and sauce.

1. Beginner-Friendly: Short ingredient lists and simple steps.
2. Customizable: Adjust spice levels, swap proteins, or add veggies.
3. Meal Prep Friendly: Store leftovers in the fridge for up to 2 days.

People who love bold, fresh flavors will adore these salads. Happy cooking! 🌿