Cold Mixed Fatty Beef with Vermicelli
Blanched beef slices and slippery glass vermicelli mingle with crisp greens in a garlicky, chili-laced dressing. A refreshing chilled appetizer that always disappears first.
Instructions
- 1
Minced garlic and small chili, chopped scallions, and cilantro cut into small sections. Flatten the cucumber and cut it into your preferred size, and do the same with the broccoli.
- 2
Boil water in a pot, first blanch the fatty beef until cooked, then remove and set aside.
- 3
Boil water again, first cook the broccoli, then cook the vermicelli and taro strips.
- 4
Heat oil in another pan, add minced garlic and crushed chili, and reduce to low heat. Add a spoonful of Donggu Premium Soybean Paste, a spoonful of Donggu Oyster Sauce, two spoons of Donggu Premium Soy Sauce, and a spoonful of sugar, stir evenly, and set aside.
- 5
Prepare a large plate, put all the ingredients in, then pour in cilantro, chopped green onions, and garlic sauce. Add six tablespoons of Donggu mixed sauce and two tablespoons of Donggu pure sesame oil.
- 6
Finally, pour in the peanuts and mix evenly.
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Ingredients
Main Ingredients
- Fatty beef500g
- fans1 piece
- Cucumber1/2 piece
- Broccoli1/2 piece
- Taro shreds100g
- Garlic5 heads
- peanuts50g
- Donggu Mixed Sauce3 spoon
Auxiliary Ingredients
- Coriander1 handful
- scallion5 stick
- Xiaomi chili3 piece
Seasonings
- Donggu Pure Sesame Oil2 tbsp
- Donggu Premium Fresh Soybean Paste1 spoon
- Donggu oyster sauce1 spoon
- Donggu Top-Grade Fresh Soy Sauce2 tbsp
- white sugar1 spoon