Spicy cucumber salad with meat. Step by step recipe with photos. 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 additional vegetables. We will consider several options for preparing this dish, so that each housewife will be able to choose the appropriate version of the recipe.

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 products 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 spicy. They almost always contain hot peppers and many spices. And in most recipes, traditional soy sauce and rice vinegar. It is these additives that make Chinese cuisine so unusual and memorable. When preparing a 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 this way - they divide the fruits into segments about 5 centimeters long, then each of them is cut lengthwise into several oblong bars no more than a centimeter thick. Cucumber slices are folded into a plastic or glass bowl, sprinkled with salt. Leave the cucumbers to stand and let the juice, which later needs to be drained. Next, squeeze the cucumbers well, pour sugar, coriander into 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're using ready-made ground coriander, it's best to double the amount as it has a mild flavor and aroma. It is better to take the seasoning in the grains and crush them yourself.

We clean 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 fire, pour the meat into it and quickly fry it until a slight blush on all sides. After 5 minutes, add onion slices to the meat. Continue frying the onion until it becomes soft. Add chopped garlic to the pan and stir.

The third step in preparing the salad is to pour the contents of the pan onto the cucumbers, add vinegar and soy sauce in the indicated 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. Soy sauce can be added when frying meat directly into the pan.

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

Ingredients: beef pulp - 400 g, cucumbers - 600 g, soy sauce - 3 tbsp. l., Bulgarian red 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) - 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 cooking Beijing salad. First, as in the previous case, we deal with cucumbers. Cut them into thin oblong slices, put them in a bowl (do not use metal), salt, leave for 30 minutes. Squeeze the cucumbers, add all the spices, sugar and 3 cloves of crushed garlic.

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

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

We shift the finished beef directly onto the cucumbers, pour the sliced ​​sweet pepper on top. Add rice vinegar to the salad and mix everything. The salad must be marinated, so you should not eat it right away, put the salad bowl in the refrigerator, covering it with a film. After 2 hours, the dish can be served at the table.

Peking salad is a completely self-sufficient dish. It does not need to be served 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 in half an hour, it is so tasty, juicy, spicy, sweet and sour.

A delicious appetizer, the right combination of meat and vegetables pleases, the dish is liked by everyone who has already managed to “attach” to it!

We will need:

✓ 2 thin long cucumbers

✓ 400 gr. (or slightly less) beef meat

✓ 1 medium onion

✓ 1 sweet red pepper

✓ 2 garlic cloves

✓ 1 teaspoon without a hill of red hot pepper

✓ 1/2 tsp sugar

✓ 1 teaspoon ground coriander

✓ 2 tbsp. spoons of vinegar 5%

✓ 3-4 tbsp. spoons of soy sauce

✓ 1 teaspoon salt

✓ 3-4 tbsp. tablespoons of vegetable oil

Recipe

We cut off the tips of the cucumbers, cut them in half or into three parts, each part into halves along, and the halves into 3-4 slices.

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

Meat (preferably under-thawed) cut into thin strips.
We chop the onion in half rings.

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

We thoroughly heat the pan with vegetable oil, the fire should be strong all the time cooking. We fry the meat.

When the liquid evaporates, brown a little, stirring constantly (1 minute), immediately add the onion, mix.

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

We set aside. Pepper cut into thin strips, put on the meat and pour vinegar.

Stir after 5 minutes. The salad can be served immediately or cooled to room temperature.

Enjoy your meal!

Korean dishes have long ceased to be exotic for us - they entered our menu and were loved by many. Below we will give several recipes for cooking Korean salads with meat. They come out delicious, savory and satisfying!

Korean salad "He" meat

Ingredients:

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

Cooking

We cut the meat into thin strips, put it in a pan, add a little salt and fry over high heat until the moisture evaporates. Three carrots on a coarse grater, finely chop the onion, combine it with carrots, add some salt and add chopped greens. We also spread 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 the boiling oil over the rest of the ingredients and mix well again. Everything, heh, 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. a spoon;
• grape vinegar - 3 tbsp. spoons;
• vegetable oil.

Cooking

Cucumbers cut into long strips, put 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. Squeeze the cucumbers and drain the juice - we do not need liquid. Add spices to the cucumbers, chopped garlic (2 cloves) and.

Fry the meat over high heat in a deep frying pan, when the liquid has evaporated, add the onion and fry until it becomes soft. Now pour in the soy sauce, spread the sweet pepper, squeeze out the clove of garlic, mix and put it all on the cucumbers. After 5 minutes, mix, if necessary, add the missing spices or salt. Cover the bowl 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.

Cooking

Fry pork chops in a pan until tender. Cut the champignons into thin slices and pour them with boiling water for 3 minutes. Then drain the water, and spread the mushrooms to the carrots, mix and leave for 15 minutes. Meanwhile, cut the chops and pepper into strips. We 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 - 2 tbsp. spoons;
• salt - 1.5 teaspoons;
• sugar - 1 teaspoon;
• vinegar - 1.5 teaspoons;
• vegetable oil - 5 tbsp. spoons;
• red pepper - 2 teaspoons;
• ground coriander - 2 teaspoons;
• garlic - 3 cloves;
• dill and parsley - to taste.

Cooking

Boil soy meat in salted water. As a rule, instructions for cooking each meat are attached to the package. specific manufacturer. Wash the cooked meat and drain the liquid. Three carrots on a Korean carrot grater, add salt, sugar to it and knead well with your hands until the juice appears.

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

We combine soy meat with carrots, pour in oil with spices and add greens. Mix it all well. We cover the salad with cling film and put it in the refrigerator for 10-12 hours so that it brews and soaks properly!

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Recipe for lovers of Korean cuisine. Delicious, although at first glance it is unusual, spicy, moderately spicy.

Ingredients for cucumbers with meat:

Recipe for cooking cucumbers with meat:

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

Such an appetizer festive table Can be prepared ahead of time and stored in the refrigerator overnight. Enjoy your meal!

Many of us are well acquainted with Korean salads, they know their sharp and spicy taste. Today we will prepare a Korean salad of cucumbers with beef meat. Don't be surprised, it's very tasty.

The composition of the salad includes fresh cucumbers and beef pulp. Meat must be originally good quality, which cooks quickly, this is helped by very small slicing into strips.

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, and the tails removed.

Cucumbers cut into cubes. Cut carrots into thin strips or use a special grater. Salt the cucumbers and carrots well, mix everything, gently kneading, and leave for 20 minutes so that the salt dissolves and the cucumbers release liquid. The liquid must be drained without fail.

Cut sweet pepper into thin strips, chop fresh cilantro.

Slice the beef as thinly as possible across the grain. First with the thinnest plates, and then with straws. Onion cut into feathers.

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

Fry the beef in two tablespoons of oil for 5-6 minutes. The meat is cut very thin and cooks quickly. Then add onion and soy sauce. Fry for a couple more minutes.

Put the meat with onions and the oil in which everything was fried in 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 help yourself.

Korean beef cucumber salad is ready.

Enjoy your meal!