Cut the meat into cubes and marinate in soy sauce for 20 minutes.
Peppers cut into very thin strips, carrots grate on the Korean grater, onion cut into strips.
Vegetables mix well, add parsley.
Meat quickly fry over high heat in vegetable oil.
Add meat to vegetables and mix.
Prepare the dressing. Mix soy sauce Kikkoman, vegetable oil, garlic, wine vinegar, ginger grated, sour sweet Chinese sauce (I took ready), chili sauce (to taste), all mix well with a whisk. If wine vinegar 6%, like mine, then you first need it to grow according to the instructions 1:1.
Pour the salad dressing, stir, leave in the refrigerator for 1-2 hours to marinate the vegetables.
Take 100 g of cheese, fluff with fork, add chopped dill, stir.
Roll the balls of small size, about 1-1. 5 cm in diameter. When placing the salad on a dish to form a hill, spread the cheese balls on top. All salad is ready, Bon appetit!