Beef Wok with a Spicy Cucumber Salad

by Fattig.student
Meat
Dairy-free
40 min
Beef Wok with a Spicy Cucumber Salad

ingredients

  • 1/2 x cucumber
  • 1/2 tbsp ginger
  • 2 tbsp water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 1/2 tsp black pepper
  • 1 dl rice
  • 1/2 clove garlic
  • 1/4 x red chili
  • 75 g beef strips
  • 1/2 dl cabbage
  • 1 clove spring onion
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 25 g mixed sprouts
  • 1 tbsp sesame seeds
  • 1/4 x lime

method

  1. Make the cucumber salad by thinly slicing the cucumber lengthwise - into ribbons.
  2. Grate the ginger and add to a bowl together with water, apple cider vinegar, salt, cucumber ribbons, sugar and pepper. Mix well and set aside.
  3. Boil rice according to the instructions on the package.
  4. Mince the garlic and red chili, and fry in a frying pan together with the beef strips.
  5. Slice the cabbage and the white part of the spring onion, and fry together with the beef.
  6. Season with soy and hoisin sauce, and cook for a few more minutes.
  7. Wash the sprouts well in cold water and pat them dry with a kitchen towel. Serve the wok with rice, cucumber salad and sprouts. Top with the green part of the spring onion (chopped), sesame seeds and fresh lime juice.
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