This is a lazy version of the traditional beef salad appetizer, where the beef is slowly simmered in water or flavoured liquid. You can certainly still do that; if you have a slow cooker, however, there is no reason to babysit a simmering pot for three hours like a slave.
I love the simplicity of this beef salad recipe. The beef is cooked plain in slow cooker; no seasoning, no fuss. I used chuck steaks about 0.8” thick — it’s easier to cook through and to cut into even slices. The simple dressing of vinegar, soy sauce and chili oil is a traditional flavour from the north that works with almost any cold salads. Carrot slices, blanched bean sprouts, baby or blanched spinach are great salad staples, add whichever you have and the dish is done.
- 150g* of chuck steak, about 0.8” thick
- 1 carrot, thinly sliced
- a handful of baby spinach
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- a few drops of chili oil**
- salt to taste
Cook the chuck steak in a slow cooker (roast setting) for 3 hours on high, or until cooked but not falling apart. Leave to cool, and cut into thin slices across the grain.
Mix the beef, carrot and baby spinach; add all the seasoning and mix well. Serve.
* You only need about 150 g of beef for this recipe although I would cook a lot more than that for the next meal.
** How to make the chili oil:
Put a small amount of dried chili powder (about half of a 50g pack) in a glass jar. Heat 1 cup of oil on medium heat. When the oil is getting hot but still far below its smoking point, pour the oil into the chili powder. The chili oil is very hot and a few drops is plenty for most palates.