Chinese Spicy Shaved Beef Bites

In Dairy-free, Food Around The World, Recipes by Lisa Soldo-Johnson0 Comments

Personally, I am not a huge meat eater and I’d easily choose fish over a steak any day of the week, but the first time I tried this dish I gained a new appreciation for beef. During dinner at my friend Rachael’s house, she made this recipe, and if gluttony were a part of the meal, I might have unapologetically eaten the entire plate myself.

If asked, my son would tell you his favorite food is Chinese. So when Rachael agreed to be a guest contributor in my cookbook, my son had a lot to be excited about and so did I. Rachael was born in Sichuan China and when she came to the United States years ago, she brought many of her authentic cultural recipes with her. Her Spicy Shaved Beef Bites is one of them and although every recipe this gifted friend of mine prepares is brag-worthy, this one happens to be at the top of my favorites list.

Made with only a few simple ingredients and typically eaten cold as an entree or appetizer, this beef imparts a stand-alone flavor so deliciously distinct that all you really need is a side of rice and a lovely vegetable dish like my Garlic Sesame Green Bean, Pepper, and Mushroom Trio, and you are on your way to a high-praise at your dinner table. Although some of the ingredients in this recipe are typically found at Asian grocery stores, don’t let that stop you. I have added suggestions for substitutions to help make the success of this dish as easy as speaking Chinese. Ha! Just kidding! Speaking Chinese is difficult, but this recipe isn’t so give it a try and please post your comments below. I would love to hear your results!

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Print Recipe
Chinese Spicy Shaved Beef Bites Yum
Prep Time 20 minutes
Cook Time 1.5 hours
Prep Time 20 minutes
Cook Time 1.5 hours
  1. Place the beef in a large pot and cover with water. Bring the pot to a boil over medium heat, cover, reduce heat to low and simmer for 1.5 hours or until tender. The internal temperature of the beef should reach 160° Fahrenheit when done.
  2. Remove the beef from water, set aside and let cool. (Save the broth for soup or another recipe)
  3. When the beef is cooled, thinly slice the beef across the grain of the meat into 1/8-inch slices, transfer beef to a bowl and set aside.
  1. In small bowl, whisk together oil with 1/2- teaspoon peppercorn, garlic, spicy chili crisp, soy sauce, Chinking vinegar, sugar, water, and scallions.
  2. Pour sauce over beef, gently toss until meat is evenly coated being careful not to break the meat apart.
  3. Serve over rice as a meal, or as an appetizer.
Recipe Notes


- Keep broth to use as a soup base.
- Adjust the soy sauce if you want to make it saltier or add extra pepper to make it spicier.
- You can purchase Premium Soy Sauce and Chinking Vinegar in an Asian grocery store or order online. You may substitute with Tamari and Rice Vinegar if necessary.

Recipe by Rachael Huang for

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