Tangy Marinated Beef and Vegetables

Normally, when you think "marinated beef," it involves beef that's seasoned BEFORE you cook it, but this easy side dish involves marinating the beef AFTER it's been stir-fried. This gets tossed with a medley of crunchy vegetables, which pickle together in a tangy brine loaded with umami. 

The result is a refreshing appetizer that's somewhere between a salad and a pickle, but with all the potential for being a satisfying main dish atop some leafy greens, or served with some crusty bread. The sweet spices in Chinese five-spice powder give it a warmth that's perfect for autumn, and the fact that it can be made ahead of time makes it great for entertaining. 

As for the prep, I recommend using a mandoline to slice the veggies. This not only speeds up the process, but also ensures they're all the same thickness so the marinade can penetrate them fairly quickly.