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 Eastern Style Beef Salad Recipe
Tender beef and crunchy vegetables are a great salad for wonderful holidays and no less wonderful everyday life! Very tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the beef well, cover with water, add 2 tbsp soy sauce and cook until tender.
    Wash the beef well, cover with water, add 2 tbsp soy sauce and cook until tender.
  2. Grate the carrots on a carrot grater.
    Grate the carrots on a carrot grater.
  3. Cut the bell pepper into strips.
    Cut the bell pepper into strips.
  4. Onion half-rings.
    Onion half-rings.
  5. Cut the boiled and cooled beef into large slices.
    Cut the boiled and cooled beef into large slices.
  6. Onions are sent to the pan with hot vegetable oil.
    Onions are sent to the pan with hot vegetable oil.
  7. When the onion is slightly fried, add the sesame and fry a little more.
    When the onion is slightly fried, add the sesame and fry a little more.
  8. While the onion is being fried, we collect carrots, bell peppers and meat in a bowl.
    While the onion is being fried, we collect carrots, bell peppers and meat in a bowl.
  9. Squeeze the garlic through the press, add soy sauce and red hot pepper. My soy sauce is sweet, if you use regular, then add 0.5 tsp of sugar.
    Squeeze the garlic through the press, add soy sauce and red hot pepper. My soy sauce is sweet, if you use regular, then add 0.5 tsp of sugar.
  10. The onion is ready, add it to the salad.
    The onion is ready, add it to the salad.
  11. Mix thoroughly and put it in the refrigerator to infuse for at least 30 minutes.
    Mix thoroughly and put it in the refrigerator to infuse for at least 30 minutes.
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