Chafan Salad with Beef

Chafan Salad with Beef

30 min
Medium
1 serv.
350 g / 1 serv.

Rating

Average rating:—

Description

Classic Chafan salad with tender beef, crispy vegetables and glass noodles, dressed with a flavorful sesame-soy dressing.

  1. Soak the glass noodles in hot water for 5-7 minutes, then drain and rinse with cold water.
  2. Slice the beef into very thin strips against the grain.
  3. Heat a pan with half of the sunflower oil and fry the beef over high heat for 3-4 minutes until golden brown. Remove from heat.
  4. Cut the carrot, cucumber, and bell pepper into thin strips. Finely shred the Chinese cabbage.
  5. Whisk the egg with a pinch of salt. Using the remaining sunflower oil, fry a thin egg pancake on both sides. Let it cool and slice into thin strips.
  6. Prepare the dressing: mix soy sauce, sesame oil, apple cider vinegar, sugar, chili flakes, and minced garlic. Stir until the sugar dissolves.
  7. Place the glass noodles in a pile in the center of a large plate. Arrange the vegetables, egg strips, and fried beef in sections around it.
  8. Sprinkle the salad with sesame seeds and finely chopped green onion. Drizzle with the dressing just before serving.
472
135 kcal / 100 g
kcal
21.4 g
6.1 g / 100 g
Protein
30.5 g
8.7 g / 100 g
Carbohydrates
30.1 g
8.6 g / 100 g
Fats