Beef Salad with Glass Noodles and Eggplants
This dish can be called either a salad or a main course, but it is more of a hearty and very tasty salad. Mushrooms can be used as an alternative to eggplants, and spaghetti can be used instead of glass noodles, although the dish will then cease to be a salad.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- beef fillet 300 g
- eggplants 250 g
- tomatoes 250 g
- glass noodles 100 g
- onion 150 g
- greens to taste
- salt
- pepper
- vegetable oil
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Instructions
Step 1 of 14
Cook the beef until done (the process takes about 40 minutes after boiling), then let it cool.
Step 2 of 14
Cut the meat into small pieces.
Step 3 of 14
Finely chop the onion.
Step 4 of 14
Dice the eggplants.
Step 5 of 14
Sauté the chopped onion in vegetable oil.
Step 6 of 14
Add the eggplants to the onion.
Step 7 of 14
Add salt and pepper.
Step 8 of 14
Fry until done (approximately 15 minutes).
Step 9 of 14
Cut the tomatoes into small pieces.
Step 10 of 14
Finely chop the greens.
Step 11 of 14
Prepare the glass noodles according to the package instructions. I soaked them in boiling water for 5 minutes.
Step 12 of 14
After that, rinse them under cold water.
Step 13 of 14
If desired, the glass noodles can be cut.
Step 14 of 14
Combine the glass noodles, beef, eggplants, tomatoes, and greens in one container. Salt lightly and dress with vegetable oil.
