Beef Salad with Korean-style Carrots and Pancakes
A hearty yet light dish. It is important to choose high-quality beef for the meat to be soft and tender. Chicken fillet can be used as an alternative. This quantity of ingredients is calculated for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- beef 300 g
- Korean-style carrots 100 g
- eggs 2
- pickled cucumbers 100 g
- greens to taste
- vegetable oil
- soy sauce 50 ml
- sesame 10 g
- garlic clove 1-2 clove
Instructions
Step 1 of 13
Cover the meat with water. Bring to a boil. Cook until done (cooking time depends on the quality of the meat; in my case, the meat cooked for about 40 minutes). Let it cool.
Step 2 of 13
Cut into strips.
Step 3 of 13
Beat the eggs (each separately).
Step 4 of 13
Pour onto a frying pan greased with vegetable oil. Fry on one side.
Step 5 of 13
Flip and fry on the other side. In this way, prepare two pancakes.
Step 6 of 13
Cut the finished pancakes into strips.
Step 7 of 13
Cut the cucumbers into strips.
Step 8 of 13
Finely chop the greens.
Step 9 of 13
To prepare the dressing, combine sesame and soy sauce.
Step 10 of 13
Add garlic passed through a garlic press.
Step 11 of 13
Mix.
Step 12 of 13
Combine the meat, carrots, pancakes, cucumbers, and greens.
Step 13 of 13
Add the dressing and mix.