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Add some spice to your everyday meals! Make this delicious, satisfying Asian salad with beef, glass noodles and vegetables. I guarantee you'll love it!
In fact, this is not just a salad, but a complete meal. It harmoniously combines different flavours (warm fried meat, spicy dressing and fresh cucumber) and textures (soft noodles and crunchy vegetables). At the same time, the salad contains all the necessary nutrients: proteins, carbohydrates, fats and fibre. It is therefore perfect as a stand-alone dish for lunch or dinner.
Cut the beef into small slices. Put them in a bowl, add a teaspoon of baking powder, mix well and leave for 15-20 minutes.
Slice the carrot, bell pepper and cucumber. Place the sliced vegetables in separate bowls and do not mix.
Finely chop the green onion (scallions) and chilli (you can put them in the same bowl). I recommend wearing gloves when handling the peppers.
Fry the carrots and peppers one by one. To do this, take a frying pan, add a little sunflower oil and put it on a high heat. Wait for a light white smoke to emerge from the oil, then reduce the heat to medium, add the sliced carrots and fry for 1-1.5 minutes, stirring constantly. Repeat with the peppers.
At this point the beef should be stewed. Rinse it several times in cold water to remove all the baking powder. Then place it on kitchen paper to remove any excess water.
Heat the frying pan with the oil over a high heat again. Without turning down the heat, spread the meat evenly over the pan. Do not stir until it has set and formed a crust (about 1-1.5 minutes). Then stir well and continue to cook for 5-7 minutes, stirring occasionally, until cooked through.
While the beef is roasting, make the dressing. In a separate metal bowl, mix together the chopped green onion and chilli, sesame seeds, sesame oil, paprika and garlic (crushed in a garlic press or just finely chopped).
Next, take a small saucepan, add sunflower oil (about 3 tablespoons) and heat on a high heat. When the oil is almost boiling, pour it into the dressing bowl.
Add the soy sauce, rice vinegar, salt and sugar to the dressing. Mix well and put to one side.
Cook the glass noodles according to the recipe on the packet (depending on the noodles, the cooking method may vary slightly). In my case, I poured boiling water over the noodles for 5-7 minutes and then drained the water.
Transfer the cooked noodles to a large salad bowl. Cut them slightly with scissors to make them shorter and easier to eat. Add the roasted carrots and peppers, fresh sliced cucumber and beef on top of the noodles and pour the dressing over them. Mix well and serve (it is best to eat this salad while it is hot). Enjoy!
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