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Tossed Cold Beef Platter

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  Soup stock 1 1⁄2 Liter (6 Cups)
  Ginger slices 2
  Green onion stalks 2
  Beef rump roast 1 1⁄2 Pound (675 Grams)
  Oil 2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Soy sauce 22 Milliliter (1 1/2 Tablespoon)
  Vinegar 4 Teaspoon
  Sugar 2 Teaspoon
  Sesame oil 1 1⁄2 Teaspoon
  Chili sauce 1 1⁄2 Teaspoon
  Black pepper 1 Pinch

1. Bring soup stock to a boil in a large pot. Add ginger, green onion and beef roast. Bring to a second boil. Reduce heat to low and simmer for 1-114 hours.
2. While beef is simmering, prepare dressing sauce: heat 2 teaspoons oil in wok over medium heat. Add garlic and stir for 30 seconds. Stir in remaining sauce ingredients and bring to a boil. Turn off heat and cool.
3. Remove beef and cool. Cut into 1" x 2" thin slices. Arrange on a platter.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2262 Calories from Fat 912

% Daily Value*

Total Fat 102 g156.4%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 45 mg15%

Sodium 3426.4 mg142.8%

Total Carbohydrates 72 g23.9%

Dietary Fiber 1.5 g6%

Sugars 35.1 g

Protein 251 g501.2%

Vitamin A 7.5% Vitamin C 20.9%

Calcium 9.4% Iron 24.8%

*Based on a 2000 Calorie diet

Tossed Cold Beef Platter Recipe