Salads

Beef salad


Beef Salad Ingredients

Salad:

  1. Beef (fillet) 300 grams
  2. Red onion 1 piece (small)
  3. Fresh carrot (sweet) 2 pieces
  4. Fresh cucumber 5 pieces (medium)
  5. Bulgarian red pepper (sweet) 1 piece
  6. Roasted peanuts 1 handful (approximately 50 grams)
  7. Parsley 5 branches

Marinade:

  1. Soy sauce 50 milliliters
  2. Purified water (boiled and chilled) 50 milliliters
  3. Lime 2 pieces
  4. 5-pronged garlic
  5. Chilli powder 1 teaspoon (no slide)
  6. Dried ginger (ground) 1 teaspoon
  7. Sugar 1 teaspoon
  • Main ingredients: Beef, Carrot, Cucumber, Pepper
  • Serving 3 servings
  • World CuisineAsian, Oriental

Inventory:

Whisk, Deep bowl - 2 pieces, Manual juicer, Glass (capacity 200 milliliters), Refrigerator, Tablespoon, Teaspoon, Garlic press, Kitchen knife - 2 pieces, Cutting board - 3 pieces, Potato peeler, Plastic bag, Paper kitchen towels, Stovetop, Frying pan, Kitchen spatula, Blender, Kitchen tongs, Plate

Cooking Beef Salad:

Step 1: prepare the marinade.


Pour soy sauce, water into a deep bowl and squeeze the juice from two limes using a manual juicer. There we put the chili powder, dried ginger, sugar and squeeze the garlic cloves peeled from the husk through a garlic press.
Mix all the components of the marinade with a whisk until a homogeneous consistency. From the total mass of the resulting mixture, pour 4 to 5 tablespoons into a glass and put it in the refrigerator. The remaining marinade will be needed in a few minutes.

Step 2: prepare and marinate the beef.


Now we wash a piece of beef fillet under cold running water. It is desirable that its thickness does not exceed 1.5 centimeters.
We dry the meat with paper kitchen towels, put on a cutting board and lightly beat off with a kitchen hammer so that the thickness of the piece decreases to 1 centimeter.
After that, put it in a plastic bag and fill it with marinade from a bowl. Then we send the beef to marinate in the refrigerator minimum 2 hours or maximum 1 day.

Step 3: fry the meat.


After the required time, we take out a bag from the refrigerator and dip the meat from excess marinade with paper towels. Then we take the pan, it can be ordinary, but with a thick bottom or corrugated, as for a grill. Pour into it 2 - 3 tablespoons of vegetable oil and put on medium heat. After a couple of minutes, dip the beef fillet in the heated oil.

We fry it from both sides to a ruddy dark brown crust - each side 4 to 5 minutes. Then, using a kitchen spatula, transfer the fried fillet to a cutting board and cool it to room temperature.

Step 4: prepare vegetables, nuts and herbs.


We don’t waste time in vain, we begin to prepare the remaining products that will be needed for the preparation of the salad. Peel cucumbers, onions and carrots from the peel. At the red sweet pepper we cut off the place on which the stalk was attached, and gutted it from the seeds.
We wash all vegetables along with sprigs of parsley under cold running water. We dry them with paper towels, and with greens we shake off excess liquid.
Then, one by one, lay them on a cutting board and grind. We cut the onion with an ordinary knife - half rings, finely chop the greens. The remaining vegetables are cut into thin strips using a knife for peeling potatoes. We shift the slices into a deep bowl.

Now we send a handful of roasted peanuts to a clean blender bowl, chop it at high speed into crumbs and pour it into a bowl of vegetables.

Step 5: bring the dish to full readiness.


Put the cooled beef fillet on a cutting board and cut into strips or layers up to 5 millimeters thick.

We put the meat in a bowl with vegetables, season the aromatic mixture with marinade, which was previously poured into a glass, and with a tablespoon we mix all the components of the salad until a homogeneous consistency. Then, helping ourselves with kitchen tongs, we spread the dishes on plates and immediately serve it to the table.

Step 6: serve beef salad.


Beef salad is served at room temperature. Together with it you can serve any side dish you like: mashed potatoes, boiled rice, cereals from any cereals, pasta or other pasta. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Peanuts can be replaced with hazelnuts, walnuts or pecans.

- Sometimes boiled quail eggs, sesame and Savoy cabbage are added to such a salad.

- Instead of parsley, you can use cilantro.