Spicy cucumber salad with meat. Step by step recipe with photo. Recipe for cooking cucumbers with meat

Peking salad with soy sauce, cucumber and meat - this dish has a spicy taste and excellent appearance. It is prepared in different ways, adding spices to your taste and additionally vegetables. We will consider several options for preparing this dish, so that each housewife can choose the appropriate recipe option.

Basic cooking principles

Chinese cuisine has its own characteristics, this must be taken into account in the cooking process. First, the Chinese eat with chopsticks. That is why they grind food in a special way. To make it convenient to take food, it should be cut into long and thin slices.

The second feature of Chinese dishes is that they are spicy and savory. They almost always contain hot peppers and many spices. And most recipes use traditional soy sauce and rice vinegar. It is these additives that make Chinese dishes so unusual and memorable. When preparing salad with meat, cucumber and soy sauce, we will adhere to these principles. Now let's move on to the recipes.

Salad with soy sauce, meat, cucumber - Beijing recipe

For cooking we need this set of products and spices: 800 g cucumbers, 500 g veal, 2 medium onions, chili pepper, 3-4 cloves of garlic, sugar - half a teaspoon, the same amount of salt, soy sauce - 30 ml, ground coriander - 3 g, rice vinegar - 20 ml, vegetable oil - 30 ml, chili sauce - 15 ml.

First you need to cut the cucumbers, after washing them. They do it like this - divide the fruits into segments about 5 centimeters long, then each of them is cut lengthwise into several oblong pieces no more than a centimeter thick. Place the cucumber slices in a plastic or glass bowl and sprinkle with salt. Leave the cucumbers to stand and let in the juice, which must be drained later. Next, squeeze the cucumbers well, pour sugar, coriander to them, add two chopped garlic cloves and chili sauce. We also send fresh hot pepper cut into thin slices here and mix everything.

Attention! If you are using ready-made ground coriander, then it is better to double the serving, as it has a weak aroma and taste. Better to take the seasoning in the beans and crush them yourself.

Peel the onion, cut into half rings very thinly. We wash the beef under water, dry it. We cut the meat into long strips no thicker than one centimeter. Heat the oil in a frying pan as much as possible, do not reduce the heat, pour the meat into it and quickly fry it until a slight blush on all sides. After 5 minutes add the onion slices to the meat. We continue to fry the onions until they become soft. Add chopped garlic to the pan, mix.

The third stage in the preparation of the salad - pour the contents of the pan onto the cucumbers, add vinegar and soy sauce in the specified amount. Mix everything and cover with cling film or a lid. The salad should be infused, marinated. To do this, put it in the refrigerator for a couple of hours.

Reference. You can add soy sauce directly to the pan when frying meat.

Peking salad with soy sauce, cucumber, meat and bell pepper

Ingredients: beef pulp - 400 g, cucumbers - 600 g, soy sauce - 3 tbsp. l., red Bulgarian pepper - 1-2 fruits, 2 onions, 5 cloves of garlic, salt - 2 pinches, sugar - a teaspoon, rice vinegar (can be replaced with wine or apple cider) - 2 tbsp. l., oil for frying. A set of spices - ground coriander - 1 tsp, ground ginger - 0.5 tsp, ground red pepper.

Let's start preparing Peking salad. First, as in the previous case, we are engaged in cucumbers. Cut them into thin oblong slices, put them in a bowl (do not use metal), add salt, and leave for 30 minutes. Squeeze the cucumbers, add all the spices, sugar and 3 cloves of chopped garlic here.

Heat oil vigorously in a frying pan. Cut the meat into thin long strips (this is easier to do if it is slightly frozen). Pour the slices into the pan, fry over high heat until blush. While we cut the onion and sweet pepper into thin strips too. Pour onion slices to the meat, mix, wait until the onion becomes soft. Add soy sauce and garlic to the meat.

Attention! The meat should be fried no longer than five minutes, otherwise it will turn out dry. Ideally, if it turns brown on top, but inside it remains juicy.

We shift the finished beef directly onto the cucumbers, pour the sliced \u200b\u200bsweet pepper on top. Add rice vinegar to the salad and mix everything. The salad must be marinated, so there is no need to eat it right away, put the salad bowl in the refrigerator, covered with a film. After 2 hours, the dish can be served at the table.

Peking salad is a completely self-sufficient dish. You don't need to serve it with a side dish, decorate, etc. They eat it just like that. It is best to serve the salad on square Chinese plates and eat it with chopsticks.

Guests will certainly appreciate such a culinary masterpiece, try to cook it for any occasion. The only pity is that the salad will not be there in half an hour, it is so tasty, juicy, spicy, sweet and sour.

A delicious snack, the right combination of meat and vegetables pleases, the dish is liked by everyone who has already had time to "kiss" it!

We need:

✓ 2 thin long cucumbers

✓ 400 gr. (or slightly less) beef meat

✓ 1 medium onion

✓ 1 sweet red pepper

✓ 2 cloves of garlic

✓ 1 teaspoon flat red hot pepper

✓ 1/2 teaspoon sugar

✓ 1 teaspoon ground coriander

✓ 2 tbsp. tablespoons of vinegar 5%

✓ 3-4 tbsp. soy sauce

✓ 1 teaspoon of salt

✓ 3-4 tbsp. tablespoons of vegetable oil

Recipe

Cut off the ends of cucumbers, cut in half or into three parts, each part into halves lengthwise, and halves into 3-4 slices.

Put them in a bowl, sprinkle with salt and leave for 15-20 minutes to let the juice start.

Cut the meat (preferably not thawed) into thin strips.
Chop the onion in half rings.

Squeeze the cucumbers a little and drain the juice. Put red hot peppers, coriander, squeezed garlic and sugar on them in a bunch.

Heat the pan with vegetable oil well, the fire should be strong all the time you cook. Fry the meat.

When the liquid has evaporated, brown a little, stirring constantly (1 minute), immediately add the onion and stir.

Then soy sauce, fry for a couple of minutes, mix and immediately pour the entire contents of the pan onto the cucumbers.

We set aside. Cut the pepper into thin strips, put it on the meat and fill it with vinegar.

Mix after 5 minutes. Serve the salad right away or cool to room temperature.

Bon Appetit!

Korean cuisine has long ceased to be exotic for us - they have entered our menu and are loved by many. Below are some recipes for making Korean meat salads. They come out delicious, spicy and satisfying!

Korean salad "He" from meat

Ingredients:

• pork - 400 g;
• onions - 100 g;
• carrots - 400 g;
• soy sauce - 1 tbsp the spoon;
• vinegar - 3 tbsp. spoons;
• vegetable oil - 3 tbsp. spoons ;;
• salt, pepper, herbs - to taste.

Preparation

Cut the meat into thin strips, put it in a frying pan, lightly add some salt and fry over high heat until the moisture evaporates. Three carrots on a coarse grater, finely chop the onion, combine it with carrots, lightly salt and add chopped greens. Put the meat here, add vinegar, salt and pepper to taste and mix everything well. Pour 3 tablespoons of vegetable oil into a dry frying pan and heat it until smoke appears. Pour boiling oil over the rest of the ingredients and mix well again. Everything, heh is ready!

Korean salad "Cucumbers with meat"

Ingredients:

• cucumbers - 1 kg;
• pork - 0.5 kg;
• salt - 0.5 tsp;
• onions - 2 pcs.;
• garlic - 3 cloves;
• bell pepper - 1 PC.;
• sugar - 0.5 tsp;
• ground coriander - 0.5 tsp;
• soy sauce - 4 tbsp. spoons;
• sweet chili sauce - 1 tbsp the spoon;
• grape vinegar - 3 tbsp. spoons;
• vegetable oil.

Preparation

Cut the cucumbers into long strips, put them in a bowl, sprinkle with salt and leave for half an hour. We also cut sweet peppers and onions into strips. Cut the pork into thin oblong pieces. We squeeze the cucumbers and drain the juice - we don't need liquid. Add spices to cucumbers, chopped garlic (2 cloves), etc.

Fry the meat over high heat in a deep frying pan, when the liquid evaporates, add the onion and fry until it becomes soft. Now pour in the soy sauce, lay out the bell peppers, squeeze out a clove of garlic, mix and put it all on the cucumbers. After 5 minutes, stir, if necessary, then add the missing spices or salt. Cover the dishes with salad and leave to cool in a cool place.

Salad with Korean carrots, mushrooms and meat

Ingredients:

• korean carrots - 250 g;
• pork chops - 3 pcs.;
• mayonnaise - 3 tbsp. spoons;
• bell pepper - 1 pc.;
• champignons - 100 g.

Preparation

Fry the pork chops in a pan until tender. Cut the champignons into thin slices and pour boiling water over them for 3 minutes. Then drain the water and put the mushrooms on the carrots, stir and leave for 15 minutes. Meanwhile, cut the chops and pepper into strips. Combine them with the rest of the ingredients, add mayonnaise and mix.

Korean soy meat salad

Ingredients:

• carrots - 400 g;
• soy meat - 70 g;
• sesame seeds - 2 tbsp spoons;
• salt - 1.5 tsp;
• sugar - 1 tsp;
• vinegar - 1.5 tsp;
• vegetable oil - 5 tbsp. spoons;
• red pepper - 2 tsp;
• ground coriander - 2 tsp;
• garlic - 3 cloves;
• dill and parsley to taste.

Preparation

Boil soy meat in salted water. As a rule, the package contains instructions for preparing the meat of each specific manufacturer. We wash the finished meat and squeeze out the liquid. Three carrots on a Korean carrot grater, add salt, sugar to it and mix well with your hands until the juice appears.

Chop the garlic finely, mix it with sesame seeds, coriander, pepper, vinegar and oil. Heat the resulting mixture in the microwave for about a minute at maximum power. Finely chop the greens.

Combine soy meat with carrots, add oil with spices and add herbs. Mix it all well. Cover the salad with cling film and put it in the refrigerator for 10-12 hours so that it is infused and soaked as it should!

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Recipe for Korean food lovers. Tasty, although unusual at first glance, spicy, moderately spicy.

Ingredients for cucumber with meat:

Recipe for cooking cucumbers with meat:

1. Cut off the tips of cucumbers, cut them across into three parts, about 5-6 cm each, each part then lengthwise into thin plates. Put in a bowl, salt and leave for 20 minutes to let the juice start.
2. Cut the meat (preferably unfrozen) into thin strips, like on beef stroganoff.
3. Peel the onion and cut it into half rings.
4. Drain the released liquid from the cup with cucumbers, squeeze the cucumbers a little. Put red hot peppers, coriander, squeezed garlic and sugar on them in a bunch.
5. Fry the meat in a deep frying pan over high heat in a little oil, stirring constantly. When the liquid has evaporated, brown a little, stirring constantly (1 minute), immediately add the onion and fry for about 2-3 minutes until the onion softens.
6. Pour in the soy sauce, put in finely chopped garlic, add bell pepper, mix quickly and immediately pour the contents of the pan onto the cucumbers, pour in vinegar. After 5 minutes, mix, cover it all with cling film and leave in a cool place until it cools (in the refrigerator). After 4 hours our snack is ready to eat.

Such an appetizer for festive table can be prepared in advance and stored in the refrigerator for 24 hours. Bon Appetit!

Many of us are familiar with Korean salads, know their spicy and spicy taste. Today we will prepare a Korean cucumber salad with beef meat. Don't be surprised, it's delicious.

The salad contains fresh cucumbers and beef pulp. The meat must be originally good qualitywhich cooks quickly, very finely cut into strips helps.

So, for cooking cucumbers with beef in Korean, we need all the products on the list.

Let's prepare the vegetables. They should be washed, cleaned, tails removed.

Cut the cucumbers into cubes. Cut the carrots into thin strips or use a special grater. Thoroughly salt the cucumbers with carrots, mix everything, rinsing slightly, and leave for 20 minutes so that the salt dissolves and the cucumbers release the liquid. The liquid must be drained without fail.

Cut sweet peppers into thin strips, chop fresh cilantro.

Slice the beef as thin as possible across the grain. First, with the thinnest plates, and then with straws. Cut the onion into feathers.

As I already said, drain all the resulting liquid from the cucumbers. Add sugar (full teaspoon), red pepper, ground coriander. As for the pepper, you can vary the amount to your liking. Stir everything well and leave.

Fry the beef in two tablespoons of oil for 5-6 minutes. The meat is very thinly sliced \u200b\u200band cooks quickly. Then add onion and soy sauce. Fry for another couple of minutes.

Put the meat with onions and the oil in which everything was fried to the cucumbers, squeeze out the garlic, mix.

Add chopped peppers and cilantro, pour in vinegar, sprinkle with sesame seeds. Mix everything again. It is advisable to let the salad brew and you can treat yourself to it.

Korean style cucumber salad with beef is ready.

Bon Appetit!