Salad with veal and cucumber "noodles"

This recipe for an unusual salad of cucumbers and veal came to us from Asian cuisine. Cucumbers, chopped into "noodles", are instantly soaked in garlic olive oil and the juice released after frying the veal, acquire an amazing spicy taste and perfectly complement the meat!

Ingredients

• Cucumbers - 450 g
• Veal (pulp) - 300 g
• Sunflower oil - 3 tbsp. spoons
• Olive oil - 2 tbsp. spoons
• Garlic - 10 g
• Soy sauce - 4 tbsp. spoons
• Sugar - 2 pinches
• Sesame (seeds) - 2 teaspoons
• Salt - 2 pinches
• Water (hot) - 4 tbsp. spoons

Directions

1. Cut the veal flesh into thin strips.
2. Heat the sunflower oil in a frying pan and add the meat.
3. Fry the veal over high heat for about 5-7 minutes, stirring often.
4. Pour in soy sauce and hot water.
5. Continue to cook the meat, stirring occasionally, over medium heat until the liquid has evaporated and the veal pieces are a rich color (about 7-8 more minutes).
6. Transfer the fried meat to a bowl.
7. Peel the garlic and pass through a press.
8. Pour a couple of pinches of salt into the olive oil and add the garlic. Stir.
9. Wash the cucumbers, cut off the edges. Grate cucumbers on a Korean carrot grater directly into a deep bowl.
10. Add meat to cucumber noodles.
11. Dress the salad with garlic olive oil and add 2 pinches of sugar. Stir. Place the salad in the refrigerator for 20 minutes.
12. Then put the salad on plates or in a common salad bowl and sprinkle with sesame seeds. If desired, sesame seeds can be fried for a few minutes in a dry frying pan.
13. Salad with veal and cucumber "noodles" can be served.
14. Bon appetit!