Beef Salad

Salads | Argentinian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The salad can be prepared in countless variations by substituting beef with chicken, turkey, fish, or seafood.

Ingredients

Flank Steak - 14.1 oz
Tomatoes - 4 pieces
Cucumbers - 4 pieces
Sweet Pepper - 2 pieces
Spanish onions - ½ heads
Celery salt - 1 stalk
Radish - 2 pieces
Peanut Sprouts - 1.4 oz
Cilantro - 2 sprigs
Safflower Oil - 2 fl oz
Black Cumin (Cumin) - a pinch
Romaine lettuce - to taste
Soy Sauce - 4 fl oz
Mizukan Sauce - 1 fl oz
Sugar - 1.8 oz
Sesame Oil - 1 tablespoon
Grated Ginger Root - 0.5 oz
Mild Chili Spice - 0.2 oz
Garlic - 1 clove
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

For the Thai sauce, peel the garlic and blend it into a paste with the ginger and chili pepper. Add soy sauce, mirin, sugar, and sesame oil to the mixture. Mix well.

Step 2

Season the meat with salt and cook it whole until it reaches the desired level of doneness, then slice it thinly.

Step 3

Dice the tomatoes, cucumbers, red onion, and bell pepper; slice the celery stalk and radishes thinly; and roughly tear the cilantro.

Step 4

Place the sliced vegetables on a plate and dress them with Thai sauce. Top with beef, followed by slices of celery and radish. Garnish with frisée lettuce and cilantro, then sprinkle with cumin and peanuts.