Russian Korean Carrot and Beef Salad – Khe s Govyadinoy

I already told about strawberry fields Russian-Korean Carrot or Beet Salad – Morkovcha or Svelkovcha, now variation with beef, soaked in vinegar – khe. There is two ways to made it – with or without oil.

Russian Korean Carrot and Beef Salad – Khe s Govyadinoy

1/2 lb. beef loin, frozen
1/3 cup vinegar (some use essence)
3 medium carrots
1/2 small onion
2 tbsp. soy sauce
1-2 garlic cloves, minced
1/2 tsp. ground coriander
1/4 tsp. hot red pepper flakes

1-4 tbsp. vegetable oil (optional)

Slice meat into matches-thin, better way to do this – slice frozen piece of meat. Add thinly sliced onion and cover with vinegar, let stay couple hours (or overnight), until meat change it’s color.

Grate carrot, I use Börner Thin Julienne Vegetable Slicer to made thin strips of hard vegetables. But any julienne slicer will work. Combine carrot, coriander, pepper, garlic and soy sauce, squeeze with hand. Taste and season more if needed.

Drain the excess liquid from the marinated meat and onion and squeeze it. Mix with carrot, cover with plate and put some weight on top. Let stay in cool place overnight.

For oil-using way – put meat on top of grated and seasoned carrot. Heat the oil to 350F, add pinch of ground hot red pepper, remove from heat immediately and pour onto meat. Mix well, cover with plate and put some weight on top. Let stay in cool place overnight.

Whole serving of Russian khe with 1 tbsp. oil is about 730 calories.

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