Lukewarm Asian beef salad & Asian beef pan
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Rest period: 2 hours
Total preparation time: 2 hours 50 minutes
Cooking for two days: Lukewarm Asian beef salad and beef pan with crunchy vegetables.
Because I mostly cook for several people, I often just can not make the right amount for just two people and / or for just one meal. Mostly there is the next day again the same food or I freeze a sufficiently large amount. But as I like to cook daily and try new recipes again and again, freezing cooked food slowly breaks the freezing capacity of freezers / chests.
So far, the meal of the following day differed only in the fact that I mixed the food together and warmed up, but recently I have planned it differently from the outset: The list of ingredients reads a long time, but actually it is only meat with spices and vegetables.
Day 1: Asian salad with juicy beef
ingredients
For the salad:
- 500 g beef goulash (as an inexpensive alternative to roast beef or fillet and, as a result of the preparation in the pressure cooker, cooked quickly)
- 1 big zucchini
- 1-2 bars of spring onions
- 1/2 snake cucumber
- 1 chicory
- 1-2 romaine lettuce (or 1/2 Chinese cabbage, iceberg lettuce)
- 1-2 carrots
- 1-2 red peppers
- possibly bean sprouts
- coriander
- 0.5 L cattle stock
- 1 piece of ginger
- 1 red chili pepper
- salt
- 2-3 fresh bay leaves
- 1 pack of rice noodles
For the dressing:
- 3 tsp fish sauce
- 3 teaspoons soy sauce bright
- a big piece of ginger
- Juice of 1 lime
- 3 teaspoons sesame or peanut oil
- 3 teaspoons brown sugar
- 1 pinch of salt
Marinade for the beef: