Inspired by Uzbek lagman, this cold salad combines beef quickly tenderized in a pressure cooker and lightly grilled peppers over chilled noodles. A garlic-vinegar dressing makes it suitable for brunch or a light late-night snack.
Put the beef cubes, salt, and one crushed garlic clove in a pressure cooker. Add enough water to cover and close the lid. Once it whistles, cook for 15 minutes and let cool. Slice the beef into thin strips.
Turn the red bell peppers on a grill pan until the skins are lightly charred. Let cool slightly, then slice into thin strips.
Boil the noodles in salted water for 4 minutes. Rinse with cold water and drain thoroughly.
Mix the remaining garlic with the vinegar, olive oil, and ground red pepper to make the dressing. Toss the noodles with the beef and pepper strips in the dressing. Garnish with scallions and serve cold.
Rinse the noodles thoroughly with cold water after boiling to keep them from sticking together in the salad. Do not overcook the beef in the pressure cooker; if it falls apart, it will add a tough texture to the salad. Contains wheat (gluten).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
