Beef and pickled cucumber salad

Description

Perfect for everyday meals. This dish has a subtle hint of Asian cuisine, so if you enjoy the taste of soy sauce, be sure to save this recipe. The combination of meat and vegetables is a classic that works wonderfully here. So, I'd like to tell you... Garnish as desired and serve.

Instructions

1. 1

   Step 1

   Wash the meat and dry it. Cut into thin strips.

2. 2

   Step 2

   Place in a pan with heated oil and fry until a golden crust forms.

3. 3

   Step 3

   Add a little more butter to the pan and place the onion, sliced into thin wedges. Sauté until translucent.

4. 4

   Step 4

   Peel the carrots and grate them on a Korean carrot shredder or cut into thin strips. Add to the skillet and fry, stirring, for about 5 minutes.

5. 5

   Step 5

   Next, add the sliced cucumbers and continue frying the vegetables over medium heat.

6. 6

   Step 6

   Remove the cooked vegetables from the heat and let them cool slightly.

7. 7

   Step 7

   For the dressing, mix garlic pressed through a garlic press with soy sauce. Add pepper to taste and stir well. Add the dressing to the salad, gently mix and serve.