Korean cucumber salad with beef, bell pepper and soy sauce
Ingredients
- 600 g cucumbers, fresh
- Salt, to taste
- 400 g beef fillet
- 1 bell pepper
- 1 onion
- 2 cloves garlic
- 4 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tsp ground coriander
- ½ tsp black pepper
- 1 tsp ground red pepper
- 1 tbsp sugar
- 2 tbsp vinegar, 9%
Utensils
- knife
- cutting board
- frying pan
- salad bowl
Instructions
- Chop the cucumbers into large pieces and sprinkle with 1 teaspoon salt.
- Mix well and leave to stand for 10-15 minutes.
- Cut the beef and peppers into thin strips.
- Peel the onion and garlic.
- Cut the onion into half rings , Chop the garlic.
- Heat the vegetable oil in a frying pan.
- Fry the beef over high heat for 8-10 minutes.
- Add the onion to the meat and cook for 3-4 minutes.
- Add the pepper, garlic and soy sauce.
- Stir and continue to simmer for 1 minute.
- Remove the pan from the heat and allow the beef and vegetables to cool slightly.
- Drain excess liquid from the cucumbers.
- Mix the cucumbers with the sautéed ingredients in a salad bowl.
- Secondary ingredients, Add sugar, vinegar and salt to taste.
- Refrigerate the salad for 2 to 3 hours.
- Korean cucumber salad before serving, sprinkle with coriander and sesame seeds to taste.
