Hot meat salad with chili and soy sauce
2 servings
60 minutes
Hot meat salad with chili and soy sauce is a harmonious blend of Japanese culinary traditions and bold flavor contrasts. Its history begins with the concept of warm salads that combine the freshness of vegetables with the richness of meat ingredients. The salad has a spicy and deeply rich taste: tender beef fillet is infused with the aromas of garlic, chili, and soy sauce, while the freshness of broccoli, sprouts, and green peas balances the spiciness. Lime adds a refreshing tang, while cilantro and shallots give the dish its characteristic spice. This salad is not just an appetizer but a complete dish that can adorn both everyday lunches and festive tables.
1
Heat the wok over medium heat for 1-2 minutes until it smokes, then pour in vegetable oil. Add thinly sliced red onion and broccoli pieces, and fry for 2-3 minutes until golden brown. Then add the thinly sliced meat and fry for another 5 minutes.
- Vegetable oil: 3 tablespoons
- Red onion: 1 head
- Broccoli cabbage: 110 g
- Beef fillet: 250 g
2
Add diagonal-cut green peas, minced garlic and chili, very thinly sliced crab sticks, and sprouts. Cook for 2-3 minutes. Add sugar, salt, and soy sauce, mix well, and divide into 2 plates. Drizzle with lime juice and sprinkle with shallots and coriander.
- Green peas: 0.3 glass
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Crab sticks: 1 piece
- Bean sprouts: 150 g
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Light soy sauce: 1 tablespoon
- Lime: 1 piece
- Shallots: 1 head
- Fresh cilantro (coriander): 4 stems