Asian Beef and Vegetable Salad
5 servings
40 minutes
Asian-style salad with beef and vegetables is a harmony of vibrant flavors and textures inspired by the traditions of Pan-Asian cuisine. The combination of juicy boiled beef with crunchy fresh vegetables, aromatic garlic, and spicy soy sauce creates a rich and balanced taste. This dish reflects motifs from Korean and Chinese recipes, where the freshness of ingredients and a zesty dressing are essential. The oil heated before adding to the salad adds a special depth of flavor, while marinating makes it even richer. Such a salad is an excellent choice for a festive table or dinner when you want to enjoy the rich and multifaceted taste of Asian cuisine. It can be served as a standalone dish or as a side to main meat dishes.
1
Prepare all the products.
2
Boil the beef the day before, cool it in the broth, cut it into strips, and place it in a salad bowl.
- Boiled beef: 300 g
3
Cut the cucumbers into strips and add to the salad bowl.
- Cucumbers: 300 g
4
Cut the carrot into strips or grate it for Korean carrot, and add it to the salad bowl.
- Carrot: 150 g
5
Remove seeds and partitions from the pepper, cut into strips, and add to the salad bowl.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
6
Peel the onion, cut it in half, slice it into thin feathers, and add to the salad bowl.
- Red onion: 1 head
7
Press the garlic into the salad bowl.
- Garlic: 2 cloves
8
Add soy sauce. Salt and pepper to taste.
- Soy sauce: 3 tablespoons
- Ground black pepper: to taste
- Salt: to taste
9
Heat vegetable oil in a pan. Pour the oil over the garlic.
- Vegetable oil: 3 tablespoons
10
Mix the salad, add salt if necessary, and refrigerate for 2 hours to infuse.
11
To serve.