Korean-style meat with vegetables

Step cooking

1. Cut 450 g of beef into long strips (you can use chicken, pork or other types of meat). 300 g of cucumbers are cut into thin strips, add and leave to leave excess moisture. We rub one carrot on a Korean carrot grater, salt and leave.
2. In a pan, heat 3 tbsp. l olive oil. Add 1 dec for flavor. l sesame oil.
3. Put the beef in butter, fry until golden brown.
4. Cut the onion in half rings and add to the meat. Stir fry over medium heat for 7-8 minutes.
5. Then pour into the pan 4 tbsp. l soy sauce. We spread the carrots, after squeezing the formed juice slightly. Cut into strips 250 g of sweet pepper and spread it into the total mass. Simmer for 4-5 minutes (until the bell peppers become slightly soft).
6. Put cucumbers in a salad bowl.
7. Add meat with vegetables.
8. Grind 2-3 cloves of garlic and add to the salad. Add red hot pepper to taste. Pour a teaspoon of sugar. Put 0.5 tsp coriander seeds.
9. Grind a little cilantro (about 2 tbsp. L.) And also put it in the salad, mix. Pour 1 tbsp. l rice vinegar (or 1 tsp. apple or any other vinegar). Sprinkle 1 tbsp. l sesame seeds, mix. Now we try the salad for spiciness - maybe we need to add vinegar, hot pepper or soy sauce.
10. Salad can be served immediately, but if it stands for a couple of hours in the refrigerator, it will become even tastier, saturated with aromas of spices.