Scharfer Rindfleisch-Gemüsesalat

Ingredients

• 1 l beef broth
• 800 g beef
• 2 onions
• 1 red bell pepper
• 1 green bell pepper
• 200 g pickled silver onions
• 200 g pickled pumpkin
• 1 tsp ginger (fresh grated)
• 1 Garlic clove
• 2 fresh red chilies
• 1 EL soy sauce
• 2 EL balsamic vinegar
• 2 EL chili sauce (Asian store)
• 2 EL sunflower oil
• 1 EL sesame oil
• Salt
• pepper (ground)
• 1 pinch piment
• 1 bunch Coriander

Instructions

1. 1.

   Cover the meat 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, halve them, remove seeds, strip off white membranes, and cut into thin strips. Drain the pickled silver onions and pumpkin pieces. Cut the pumpkin pieces into strips. Place the vegetables in a bowl.

3. 3.

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

4. 4.

   Slice the cooled meat against the grain into thin slices, then cut into strips. Add the meat to the prepared salad ingredients. Pour the dressing over it, mix well, cover, and refrigerate for about 2 hours to marinate. Garnish with coriander leaves before serving.