Chinese Cold Sliced Beef Shank

6 Servings
1 hr

One of my favorite things growing up was attending those long Chinese banquet dinners with a massive variety of dishes. I think that must be why I’m so obsessed with having a variety of foods and just can’t eat the same foods over and over again. One of the first courses is the cold dish at the start with a variety of cold thinly sliced meats and a jellyfish salad. We didn’t eat very much beef shank growing up so I usually associate this cut of beef with this cold dish.

Nowadays, I find that beef shank can be an economical cut and I find myself using it more and more. You can braise like beef stew and you can cook it whole until tender and then thinly sliced and eat as a cold dish or it can be used as a meat topping for noodle dishes. If you’re thinly slicing beef shank, a little can go a long way! I usually serve this beef shank dish as one of the dishes for dinner with rice but it can also act as an appetizer. I think it would be fantastic in the summer as a salad if you added some vegetables with it. Ooo, now I think I’ve really got to give that a try!

Chinese Cold Sliced Beef Shank
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Pressure cooking beef shank
  • 1 lb beef shank
  • 3 slices ginger
  • 1 scallion
  • 1 tbsp soy sauce
  • 1 star anise
  • 1 bay leaf
  • 1 tsp whole black peppercorn
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp oyster sauce
  • 1 tsp black vinegar
  • 1 clove garlic, grated
  • 1 scallion, finely chopped
  • 10-15 sprigs cilantro, finely chopped (leaves and stalks)
  • 1 tbsp chili paste (optional)
  • 2 tbsp vegetable oil
  • 1 tbsp water
Pressure cooking beef shank
Bring a pot of water to boil, add in the beef shank and allow it to boil for 5 minutes to remove the impurities. Rinse under cold water, scrubbing gently with your hands to remove any impurities stuck on there.
In your electric pressure cooker, add in the beef shank and enough water to cover. Add in the ginger, scallion, soy sauce, star anise, bay leaf and peppercorns.
Cook on high for 30 minutes. Natural release for 10 minutes. Remove to a container to cool slightly and then refrigerate. It is best to refrigerate overnight but a minimum of 4-5 hours. You need the beef shank to be thoroughly chilled in order to slice it thinly.
Once throughly chilled, slice the beef shank as thinly as possible and arrange on a plate.
Prepare the sauce for the beef shank.
In a small bowl, add in the soy sauce, sugar, oyster sauce, garlic, black vinegar, chili paste (optional) and water. Mix and pour over the beef shank.
Scatter the scallions and cilantro over the sauce and beef shank.
In a small saucepan, heat up the oil until smoking. Pour over the scallions and cilantro. Serve and enjoy!