| Cook Time | 25 minutes |
| Servings |
Ingredients
- 350 gram Beef
- 2 pieces Bulgarian pepper
- 1 piece Carrot
- 1 piece Onion red
- 2 tablepsoons Olive oil
- 1 tablepsoon Vinegar
- White pepper (1/2 tsp., a mixture of five peppers-white, green, pink, black, sweet) - to taste
- Red hot pepper to taste
- 1 teaspoon Coriander
- Salt to taste
- 1/2 teaspoons Sugar
Ingredients
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Instructions
- Prepare food, wash and clean vegetables Cut the meat into thin bars.
- Cut one pepper and onion thinly.
- Add salt and sugar, vinegar, and RUB lightly with your hands.
- Fry the meat in 1 tablespoon of olive oil, add red hot pepper to taste. Fry on high heat for 4 minutes.
- Chop the remaining pepper and chop the carrots.
- Put the hot meat with the pickled pepper.
- Fry the pepper strips and carrots in olive oil (separately), to a light crunch. Put in a salad bowl.
- Mix and add salt to taste. Season with a mixture of ground peppers. Heat the coriander seeds in a dry pan for 2 minutes and grind them in a mortar. Transfer to a serving dish and sprinkle with coriander.
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