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Salad with boiled beef, fresh cucumber and sesame seeds

Salad with Boiled Beef, Fresh Cucumber, and Sesame Seeds

This salad is simple, unusual, and wonderfully good! It caught me by surprise, but I really loved this salad. It's both filling (thanks to all the meat) and at the same time incredibly fresh and light, thanks to the cucumbers and herbs. And the dressing is just a knockout. Highly recommended.

UnicornSteak

Recipe author

Salad with boiled beef, fresh cucumber and sesame seeds

Composition / ingredients

Servings:

Beef fillet

400

Water (For boiling the beef)

700

Cucumbers

200

Onion

Cilantro

Sesame seeds

Salt

Olive oil

Red wine vinegar

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 59 % 10 g

Carbohydrates 12 % 2 g

109 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Wash the beef and boil it in salted water until tender. Cut it into thin strips about a centimeter wide.
Step 2:

Peel the onion and slice it into thin half-rings. Since the onion goes into the salad raw, if you like you can pour boiling water over it (once it's sliced) and let it sit for five minutes to take away the bitterness and harsh sharpness. Then tip it into a colander, drain off the water, and the onion is ready to add to the salad.
Step 3:

Wash the cucumbers and cut them into strips. You can peel the cucumbers first. For winter long-fruited cucumbers this is well worth doing, but for summer ones I think it's unnecessary.
Step 4:

Add the olive oil, wine vinegar, and lemon juice to a bowl for the dressing. It's best to squeeze the lemon juice through a strainer so the pulp and seeds don't get into the dressing. Stir the dressing.
Step 5:

Sort the cilantro and remove the tough stems. Wash the herbs and shake off the water. Chop finely.
Step 6:

Put the beef, cucumber, and cilantro in a salad bowl. Season with salt and pour the prepared dressing over it. Toss to combine. Top the salad with sesame seeds and cilantro. Serve right after making it.

I want to point out that this salad is good even with winter long-fruited cucumbers. Thanks to the zesty dressing, no one will notice that long-fruited cucumbers are far inferior in flavor to summer ones. Make the salad right before serving, since cilantro is a very delicate herb and quickly loses its fresh look. In general, you can swap the cilantro for parsley or dill if you prefer — those are more familiar in flavor and certainly hold up longer. If you don't have red onion on hand, go ahead and use ordinary white onion. I really loved this salad. The hearty meat and light cucumber pair beautifully with the tangy, zesty dressing. The cilantro and sesame seeds add an unusual, interesting note. This salad works wonderfully as an afternoon snack or even as a light dinner. Enjoy your meal!