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Thanks to the unusual combination of completely different flavors, Thai beef salad will become your favorite. This dish can be served both on a holiday and on weekdays.
Rinse and dry the beef with paper towels. Cut it into thin strips.
Fry the meat in a well-heated skillet with olive oil.
Cut the cucumber into slices, the onion into strips and cut the cherry tomatoes in half. Chop the cilantro and green onions.
In a small saucepan, combine the soy and fish sauce, sugar and pressed garlic. Pour vegetables there and put on fire. Let them warm a little (do not extinguish!) And remove from heat.
Place lettuce leaves, fried beef, vegetables warmed up in sauce on a platter. Pour it all over with lemon juice and sprinkle with herbs.
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