You are going to love this unique salad with beef, lightly sauteed pepper and carrots with fresh cucumber spears and a Japanese inspired soy sauce.
Cuisine Japanese, Russian
Keyword vegetable salad
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
3/4poundbeef, steak or sirloin
1large carrot, julienned
1red pepper, strands
1small/medium onion, sliced
2Tbspoil, to saute
2Tbsplow sodium soy sauce
1 ½tspgranulated sugar
2garlic cloves, minced
3Tbspoil (canola or olive oil)
½cupfresh herbs, chopped (parsley or cilantro)
Cut beef and peppers into strands. Julienne carrots. Slice onion.
In a large skillet, heat 1 Tbsp oil on med/high heat. Add meat and cook until golden in color and almost fully cooked, stirring frequently, cook 4 -5 minutes. Turn heat down to low, cover skillet and cook another 8-10 minutes, until meat is tender.
Turn heat back up to medium/high. Add onions and cook another 3 minutes, until onions become tender.
Add carrots and 1 Tbsp oil. Cook another 3 minutes. Add red peppers, cook another 3-4 minutes, just until all the vegetables are slightly tender. You don’t want to overcook the vegetables. Set aside to completely cool.
Cut cucumbers into spears.
Prepare the dressing. In a bowl, combine soy sauce, sugar, garlic, Tobasco, oil, salt, and pepper.
In a large bowl add the cucumbers, cooled ingredients from the skillet, herbs and dressing. Toss to combine.