Mexican salad

Cut the beef into very thin strips and place it in a bowl.

Salt the meat, add white and black pepper, and a little crushed cumin.

Pour a small amount of soy sauce into the bowl with the ribeye, add 0.5 teaspoon of dried garlic, 1.5 tablespoons of flour, and mix thoroughly.

Finely chop half a red onion and jalapeño.

Put the pepper and onion in a plate, squeeze juice from a small piece of lime on top, and add salt.

Pour enough vegetable oil into a heated pan and send the meat to fry over high heat.

Use a wooden spatula to separate the pieces of meat from each other and stir occasionally. Fry the meat until the pieces resemble meat chips.

After the meat is fried, use a slotted spoon to remove it from the pan.

Place a pan on the second burner, add a few spoons of oil from the meat pan, and sauté minced garlic and canned corn in it.

Add some dried mint to the pan with corn and mix.

Cut the tomato into small squares and place it in a bowl.

Squeeze lime juice over the sliced tomato and add salt.

Send the roasted corn there, add onion with jalapeño from the plate, finely chopped cilantro stems, and mix thoroughly.

Place lettuce leaves on a serving plate, top with the corn mixture and drizzle with the juice.

Add cilantro around the edges, fried beef entrecote to the plate and mix.