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Salad with soy sauce beef cucumbers

Beef and Cucumber Salad with Soy Sauce

An original mix of meat, cucumbers, and seasonings — delicious and fragrant! It's a good choice if you're watching your figure, since it isn't especially high in calories, and the meat makes it a hit with the guys. It's simple to make yet incredibly tasty — impossible to stop eating! The salad isn't hot, but it's wonderfully zesty and amazing to the taste. The ingredients go together beautifully, since the beef pairs perfectly with the seasonings and vegetables. Give it a try and see for yourself!

Sweet Tooth's Mom

Recipe author

Composition / ingredients

Servings:

Beef (weight before cooking)

500

Cucumbers (100 g of them for garnish)

400

Onion

Soy sauce

Green onion

Vegetable oil (2-3 tablespoons)

2.5

Lemon juice

Ground red pepper (heaping)

Ground ginger (1 tsp)

Sesame seeds

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 10 g

Fats 33 % 7 g

Carbohydrates 19 % 4 g

119 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

The ingredients for the salad. The beef is boiled and cooled. The onion and green onions are peeled and washed.
Step 2:

Cut the cucumbers into long, medium-thick strips.
Step 3:

Cut the onion into large rings and fry them in hot vegetable oil in a skillet. As soon as the onion turns brown, lift it out of the oil.
Step 4:

While the onion fries, cut the beef into strips.
Step 5:

Put the sliced beef and cucumbers in a bowl and add the finely chopped green onion. Pour over the hot oil the onion was fried in.
Step 6:

In a separate bowl, mix the soy sauce, lemon juice, ginger, red pepper, and a little salt.
Step 7:

Let the sauce sit for a couple of minutes.
Step 8:

Shred one cucumber on a julienne (Korean-carrot) grater and set it aside to garnish the salad.
Step 9:

Pour the sauce over the salad, toss, and let it sit for 10–15 minutes.
Step 10:

Transfer the salad to a serving dish. Sprinkle with sesame seeds. Garnish the edges with the julienned cucumber and some bright berries (I used red currants). Enjoy!