Beef Salad
Salads • Argentinian
Description
The salad can be prepared in countless variations by substituting beef with chicken, turkey, fish, or seafood.
Ingredients
- Flank Steak 15 oz
- Tomatoes 4 pieces
- Cucumbers 4 pieces
- Sweet Pepper 2 pieces
- Spanish onions ½ heads
- Celery salt 1 stalk
- Radish 2 pieces
- Peanut Sprouts 0 oz
- Cilantro 2 sprigs
- Safflower Oil 5 fl oz
- Black Cumin (Cumin) a pinch
- Romaine lettuce to taste
- Soy Sauce 5 fl oz
- Mizukan Sauce 0 fl oz
- Sugar 0 oz
- Sesame Oil 1 tablespoon
- Grated Ginger Root 0 oz
- Mild Chili Spice 0 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.
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