Light Asian-style Salad

Great outlet for quick cooks. A reason to surprise your family with an unusual combination of flavors. A healthy, light meal - a great summer brunch.

Ingredients

• Beef tenderloin - 300 g
• Carrots - 1 pc.
• Cucumber - 1 pc.
• Lime - 1 pc.
• Chili pepper - 1 pc.
• Rice vinegar
• Small sugar - 1 tsp.
• Salt
• Pepper
• Cilantro - small bunch

Directions

1. The first step is preparation. We take the meat out of the refrigerator 15-20 minutes before cooking. Shred the carrots into matchstick-sized strips. Pour a couple of tablespoons of rice vinegar onto the carrots, stir and put in the refrigerator to marinate. Cut the cucumber into strips.
2. Cut the tenderloin into steaks 2.5-3 cm thick. Salt and pepper. Fry in a hot frying pan until cooked to your liking. In order for the degree of roasting to be medium, 4-5 minutes is enough. In the middle of frying, of course, the steaks must be turned over.
3. While the tenderloin is fried, make a light dressing. Mix the juice of one lime, a tablespoon of rice vinegar, and a teaspoon of sugar. Stir and add finely chopped chili peppers.
4. Cut the finished steaks into strips 1.5 cm wide, put chopped carrots on top, then a layer of cucumber. We crown the pyramid with a bunch of randomly torn cilantro. Watering with dressing. We immediately carry it to the table. It will be delicious, honestly.