Crunchy layered salad with spicy beef strips

Name: Crunchy layered salad with spicy beef strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Schmand; 4 TABLESPOONS Milk; 4 TABLESPOONS Wine vinegar; 1 TABLESPOON coarse mustard; 1 TABLESPOON medium hot mustard; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Cucumber; 400 g Carrots; 1 Head iceberg lettuce; 400 g Beef hip steak; 1 Onion; 1 TABLESPOON Sunflower oil; 1 TEASPOON Sambal-Oelek

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Schmand
4 TABLESPOONS Milk
4 TABLESPOONS Wine vinegar
1 TABLESPOON coarse mustard
1 TABLESPOON medium hot mustard
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Cucumber
400 g Carrots
1 Head iceberg lettuce
400 g Beef hip steak
1 Onion
1 TABLESPOON Sunflower oil
1 TEASPOON Sambal-Oelek

Directions

1
For the sauce, mix sour cream, milk, vinegar, mustard and honey. Season to taste with salt and pepper. Wash, clean and slice the cucumber. Peel, wash and grate carrots into strips.
2
Clean, wash and cut the salad into strips. Wash the meat, dab dry and cut into strips. Peel onion and cut into rings. Heat oil in a pan. Fry the meat for about 4 minutes, turning it over.
3
After 3 minutes add onion rings. Season to taste with salt and Sambal-Oelek. Place the salad ingredients alternately in a high salad bowl.