Calories
883 kcal
Protein
28.8 g
Fat
45.4 g
Carbohydrates
79.1 g
Heat a grill pan, add olive oil. Brown tenderloin so that a crust forms on the surface of the meat, make the meat half-cooked inside. Cool and cut into strips.
Peel the garlic, finely cut it. Heat the saucepan, then add the following ingredients: sugar, sesame, rice wine, vinegar and crushed garlic. Next, pour in a little soy sauce and bring to a boil, stirring constantly. Remove the saucepan from the stove, put it in a bowl of ice.
Blanching the beans. Fill a pot with water, add 1 tbsp of salt. Bring to a boil. Dip the beans into boiling water. Cook until tender, 2-4 minutes. Use a slotted spoon to transfer the beans to the ice water.
Wash the salad leaves.
Wash the vegetables, then cut them into rings.
Cut Chili pepper into rings (about half). Read our recommendation before cooking.
Combine all the ingredients into a bowl. Season to your taste. Garnish with grated carrots and celery.
Soak the grated carrots and celery stalks in water. It make them soften.
The meat needs to be cut across the grain, it gets more tender.
How to cut Chili pepper? Wear gloves and peel the chili pepper, so you do not burn your skin. First wash chili, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.
Bon Appetit!
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