Recipes from Fairwater residents | 08 January 2019

Shandong beef by Nicole Yee

Shandong beef

This is a one pot wonder! And of course, it is delicious.




 1kg beef (silverside or shank)

 1 bunch coriander, chopped  Birds eye chili
 1 clove garlic, chopped  Soy sauce
 Olive oil  Sesame oil
 Vinegar  * Olive oil, vinegar, sugar, birds eye chili, soy sauce and sesame oil to taste




1. Boil the beef on the smallest element in a large pot. A 1kg shank will usually take 45 minutes to an hour. Meat is ready when you can poke through it.

2. Once it is done, let it cool off (or cool it in the fridge). Leave for at least three hours. Do not touch the meat or slice it while it's still hot.

3. Combine remaining ingredients in a large bowl, add meat and marinate in the fridge for another 3 hours.



1. Reserve the beef stock and use it for soup.

2. Keep the marinade from the beef, combine with vegetables & vermicelli noodles to make a salad.


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