Warm Beef and Cucumber Salad

You can feed guests at a summer party with a warm salad of beef and cucumbers, or you can feed your family or yourself, your beloved, for dinner. Determine the degree of roasting of meat yourself. We like it when the tenderloin in the center remains pink: no longer bloody, but still very juicy and tender. Of course, the better the tenderloin, the tastier the salad will be. For ceremonial occasions, take New Zealand or Australian beef, and if you're very lucky, then Argentinean. But with good domestic meat, the dish will turn out great too. A warm beef and cucumber salad is usually liked by everyone and disappears from the table in the first place!

Ingredients

• lime - 1 pc.
• garlic - 1 clove
• fresh ginger root - 2 cm
• light soy sauce - 2 tbsp. l.
• unrefined peanut butter - 2 tablespoons l.
• sea ​​salt, freshly ground black pepper - to taste
• dark soy sauce - 3 tbsp l.
• fish sauce - 1 tsp
• brown sugar - 1 tsp
• unrefined peanut butter - 3 tablespoons l.
• beef tenderloin in one piece - 600-800 g
• large sweet red pepper - 1 pc.
• fresh cucumbers of medium size - 3 pcs.
• celery stalks - 2 pcs.
• cilantro - 4 sprigs

Directions

1. Prepare the beef marinade. To do this, mix all the ingredients in a container with a lid and shake to combine. Put beef in it and leave for 1 hour. Turn the meat several times during this time.
2. Wash bell peppers for salad, cut in half and remove seeds and partitions. Cut the pulp into very small cubes. Wash cucumbers and celery. Cut cucumbers into thin slices, celery into thin slices. Wash the cilantro, dry and chop.
3. Remove the beef from the marinade and place on a foil-lined baking sheet or in an ovenproof dish. Heat the oven to 220 ° C. Place the baking sheet of meat in the oven. After 5 minutes, reduce heat to 170 ° C. Cook the meat for 15-30 minutes.
4. Make a sauce for a warm beef salad. Wash the lime and dry well. Remove the zest with a fine grater. Cut the fruit in half and squeeze the juice into a bowl.
5. Peel the garlic and pass through a press into a bowl with juice and lime zest. Grate the ginger there, add light soy sauce and peanut butter. Season with salt, pepper and stir.
6. Cut the hot beef into thin slices or strips, pour over the dressing. Add vegetables immediately and stir. Season with salt and pepper to taste. Sprinkle with cilantro and serve.