Inspired by Uzbekistan's lagman tradition, this cold salad brings together beef quickly tenderized in a pressure cooker and lightly charred grilled peppers over cold noodles. A garlicky vinegar dressing makes it equally suited to a brunch table or a light late-night bite.
Place the beef in the pressure cooker with salt and one crushed garlic clove, cover with water and close the lid. Cook for 15 minutes after it reaches pressure, let it cool, then slice into thin strips.
Grill the red peppers in a grill pan, turning until the skins char lightly, then let them cool and slice into thin strips.
Boil the noodles in salted water for 4 minutes, rinse in cold water and drain thoroughly.
Whisk together the remaining garlic, vinegar, olive oil and red pepper flakes for the dressing. Toss the noodles with the beef and pepper strips in the dressing, garnish with spring onion and serve cold.
Rinse the noodles thoroughly in cold water after boiling, or they will clump together in the salad. Do not overcook the beef in the pressure cooker, or it turns stringy and toughens the salad. Allergens: contains wheat (gluten).
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