Sichuan Spiced Beef Offal Salad
★★★★½ Editors’ rating 4.7
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Published October 29, 2026
21 ingredients
by WokBite Kitchen
15min Prep
45min Cook
60min Total
4Servings
MediumDifficulty
This is a Sichuan cold dish built on two things: a fragrant master stock that gently poaches beef shank and offal until tender, and a sharp, glossy dressing that wakes everything up. The meat is sliced thin, piled high, and drenched in a garlicky chilli sauce finished with crushed peanuts and toasted sesame.
Make the stock ahead if you can — it deepens every time you reuse it. The dressing comes together in minutes, so the whole dish is really about patience with the braise and a confident hand with the chilli oil.
Ingredients
Tap an item to tick it off- 500 g beef shank
- 300 g beef offal (tripe, heart, tongue, head meat), cleaned
- 2 spring onions, cut into lengths
- 4 slices fresh ginger
- 4 tbsp (60 ml) Shaoxing wine
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp Sichuan peppercorns
- 1 tsp MSG
- 1.5 litres master stock (lu shui)
- 1 tbsp (15 ml) sesame oil
- 2 garlic cloves, crushed to a paste
- 1 tbsp caster sugar
- 2 tbsp light soy sauce
- ½ tsp chicken bouillon powder
- 2 tbsp master stock, for the dressing
- 3 tbsp (45 ml) chilli oil with sediment
- 1 tsp crushed roasted peanuts
- 1 tsp toasted white sesame seeds
- Small handful coriander, chopped
Method
1
Soak the star anise, cinnamon, bay leaves and Sichuan peppercorns in hot water for 30 minutes, then drain; meanwhile put the beef shank, tongue and tripe in a pot of cold water with the spring onions, ginger and Shaoxing wine, bring to the boil, skim, and simmer until the meat is tender, then add the drained spices, MSG and master stock and simmer to infuse.
2
Whisk the sesame oil, garlic paste, sugar, soy sauce, chicken bouillon, 2 tbsp master stock, chilli oil, peanuts, sesame seeds and coriander into a dressing, then lift the cooked meats from the stock, slice thinly, and toss through the dressing until every piece is coated.
3
Pile the dressed meat on a plate and spoon over any remaining dressing.
Why this worksSoaking the whole spices in hot water first blooms their aroma and washes off any bitterness before they go into the stock. The common mistake is boiling the meat hard — keep it at a bare simmer so the shank stays sliceable rather than shredding, and always slice against the grain.
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