Mexican salad
4 servings
45 minutes
Recipe from Vasily Emelyanenko's book "Favorite dishes. Selected recipes.
1
Cut the beef into very thin strips and place it in a bowl.
- Entrecote (rib steak): 300 g
2
Salt the meat, add white and black pepper, and a little crushed cumin.
- Ground white pepper: to taste
- Ground black pepper: to taste
- Cumin: pinch
3
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.
- Soy sauce: 50 ml
- Garlic powder: 0.5 teaspoon
- Wheat flour: 1.5 tablespoon
4
Finely chop half a red onion and jalapeño.
- Red onion: 0.5 head
- Jalapeno pepper: 1 piece
5
Put the pepper and onion in a plate, squeeze juice from a small piece of lime on top, and add salt.
- Lime: 2 pieces
- Salt: to taste
6
Pour enough vegetable oil into a heated pan and send the meat to fry over high heat.
- Sunflower oil: 70 ml
7
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.
8
After the meat is fried, use a slotted spoon to remove it from the pan.
9
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.
- Garlic: 2 cloves
- Canned sweetcorn: 200 g
10
Add some dried mint to the pan with corn and mix.
- Dried mint: 2 g
11
Cut the tomato into small squares and place it in a bowl.
- Tomatoes: 2 pieces
12
Squeeze lime juice over the sliced tomato and add salt.
- Lime: 2 pieces
- Salt: to taste
13
Send the roasted corn there, add onion with jalapeño from the plate, finely chopped cilantro stems, and mix thoroughly.
- Cilantro: 1 bunch
14
Place lettuce leaves on a serving plate, top with the corn mixture and drizzle with the juice.
- Romano lettuce: 150 g
15
Add cilantro around the edges, fried beef entrecote to the plate and mix.
