Yunnan-Style Cold Beef Salad

This dish combines thinly sliced, boldly spiced beef brisket with crisp grated mooli (daikon) and fresh herbs. In Yunnan, black cardamom (草果, caoguo) is often used alongside dried chilis and Sichuan peppercorns for a uniquely smoky, aromatic flavor profile. This recipe is a great way to repurpose leftover brisket, or you can start from scratch with a sous vide approach to ensure perfect tenderness.

Historical Context

Yunnan province, located in China’s southwest, is renowned for its diverse landscape and ethnic groups—each contributing unique spice blends and cooking traditions. Black cardamom is a staple in many Yunnanese braises, thanks to the region’s access to spice routes that historically bridged China, Southeast Asia, and beyond. Over time, locals adapted these foreign spices into their own cuisine, creating dishes that balance smokiness, heat, and fresh herbal brightness. A common practice is to serve spiced, cooled meats in a chilled or “salad” format (凉拌, liángbàn) to counteract the region’s warm climate.

Ingredients

  • 200g beef brisket

  • Black cardamom (1–2 pods, lightly crushed)

  • Sichuan peppercorns (~1 tsp)

  • Dried chilies (2–3, or to taste)

  • Star Anise

  • Ginger

  • 1 mooli (daikon radish), grated finely

  • 1 Tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp garlic oil (or a small clove of grated garlic mixed with neutral oil)

  • Chili oil (to taste)

  • Coriander (cilantro), chopped (for garnish)

  • Mint leaves, roughly torn (for garnish)

Preparation

1. Sous Vide the Brisket (Optional)

  1. Season & Bag: Season the brisket generously with salt, black cardamom, and a few Sichuan peppercorns. Place into a vacuum-sealed bag with the crushed black cardamom pod and dried chilies.
  2. Sous Vide: Cook at 62°C (144°F) for 24 hours (preferred) or 65°C (149°F) for 18 hours if you prefer a shorter cook. The lower, slower method yields more tender meat.
  3. Cool & Slice: Once done, plunge the sealed bag into ice water to cool. When completely cool, slice the brisket thinly across the grain.

Alternatively, if you already have leftover brisket, skip the sous vide and simply slice your cooked meat. For an extra Yunnan touch, you can briefly simmer sliced leftover brisket with black cardamom and Sichuan peppers, then chill before assembling the salad.

2. Prepare the Daikon

  1. Grate the daikon into thin strips (or use a julienne peeler).
  2. Optional Soak: If the daikon is especially pungent, you can soak it in ice water for 5–10 minutes. Drain well to maintain crispness.

3. Assemble the Salad

  1. In a mixing bowl, combine soy sauce, sesame oil, garlic oil, and chili oil to form the dressing.
  2. Adjust Seasoning: Taste; add a pinch of sugar, salt, or a splash more soy sauce if you want balance between salty, spicy, and aromatic.
  3. Add thinly sliced beef brisket and grated daikon to the dressing, tossing gently to coat.
  4. Garnish: Top with chopped coriander and torn mint leaves.

Serving Suggestions

  • This salad can be eaten cold or at room temperature.
  • Serve it with steamed rice, noodles, or wrapped in lettuce leaves.
  • Add a splash of vinegar (Chinkiang black vinegar or rice vinegar) if you enjoy a tangy edge.

Why It Works

  • Black Cardamom (caoguo) brings a subtle smokiness and camphor-like aroma to the beef, characteristic of many Yunnanese dishes.
  • Sichuan Peppercorns provide a gentle, numbing spice that complements the smoky chili flavors.
  • Daikon offers a crisp, peppery counterpoint to the richly spiced beef.
  • Herbs (Cilantro & Mint) supply a bright, cooling finish that contrasts the warm spices.

This Yunnan-Style Cold Beef Salad (云南凉拌牛肉) is a testament to the region’s flair for weaving together aromatic spices, punchy chilies, and fresh produce. Whether you’re using sous vide to achieve fork-tender brisket or simply repurposing yesterday’s roast, the result is a lively, refreshing dish perfect for warm afternoons or as a light, spicy starter.