Ingredients:
- Beef Meat 250-300 grams
- Cucumbers 2-3 pieces
- Carrot 1 piece
- Onion 1 piece
- Salt, pepper, spices to taste
- Sesame 1 tbsp. a spoon
- Garlic 2-3 cloves
- Apple cider vinegar 35-40 ml.
- Vegetable oil 60-80 ml.
- Dill greens to taste
Cooking method:
Step 1. Thoroughly clean the young beef from the films and cut into thin strips, add half the oil, salt, pepper, mix and leave in the refrigerator for one to two hours.
Step 2 Then fry in a pan under the lid (no need to fry until crusty) for 30-40 minutes or more, until soft and cooked. Use a small fire and stir the meat periodically.
Step 3 Cut the cucumbers into small sticks, lightly salt and let stand for 20 minutes, so that the vegetables give away the extra juice, which is subsequently drained.
Step 4 Chop the carrots on a Korean grater, chop the onion in the form of thin half rings. Add salt, spices, seasonings, remaining oil, vinegar and mix.
Step 5 In a deep bowl, combine the cooled beef, cucumbers, carrot mixture, sesame seeds, chopped garlic and mix thoroughly. Be sure to taste and, if necessary, balance it with certain additives. Leave the infusion salad in a cool place for at least one hour.
Bon Appetit!
