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.
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