Tossed Beef Shank
A cold dish of julienned cooked beef shank, cucumber, and winter bamboo shoots, tossed with a sauce of soy sauce, vinegar, mustard, and seasonings.
Ingredients
Cooked beef shank (shredded)
40 g
Cucumber (washed and shredded)
30 g
Winter bamboo shoots (shredded, blanched in boiling water, cooled, and drained)
30 g
Instructions
1
Step 1
Slice the cooked beef shank into thin shreds. Wash the cucumber and shred it. Shred the winter bamboo shoots, then blanch them in boiling water, shock in cold water, and drain well; set aside.
2
Step 2
Arrange all the prepared ingredients on a plate and pour the mixed sauce over them before serving.
