Beef Salad

Ingredients

• 1 l beef broth
• 800 g beef
• 2 onions
• 1 red bell pepper (peeled, halved, seeded, sliced into strips)
• 1 green bell pepper (peeled, halved, seeded, sliced into strips)
• 200 g pickled silver onions
• 200 g pickled pumpkin
• 1 tsp fresh grated ginger
• 1 Garlic clove
• 2 fresh red chilies
• 1 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp chili sauce
• 2 tbsp sunflower oil
• 1 tbsp Sesame oil
• Salt
• Pepper (freshly ground)
• 1 pinch piment
• 1 bunch Coriander

Instructions

1. 1.

   Cover the beef in a pot with broth and simmer covered over low heat for about 1½ hours, then let it cool in the broth.

2. 2.

   Peel and halve the onions, cutting them into thin strips. Wash the bell peppers, seed them and cut into thin strips. Drain the pickled silver onions and pumpkin pieces; slice the pumpkin into strips. Place all vegetables in a bowl.

3. 3.

   Peel and finely dice the garlic. Wash the chilies, remove seeds and cut into thin strips. Whisk together chili sauce, soy sauce, vinegar and oil. Stir in chilies, garlic and grated ginger, seasoning with salt, pepper, piment and remaining spices.

4. 4.

   Slice the cooled beef into strips. Add the meat to the prepared salad ingredients. Toss everything well with the dressing, cover and refrigerate for about 2 hours before serving. Garnish with coriander leaves.