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Thai meat snack with veal and pepper
2 servings25 min
Veal - 300 grams, Bell pepper - 1 pc., Carrots - 1 pc., Tomatoes - 3 pcs., Onions - 1 pc., Garlic - 2 teeth, Pickles - 1 pc., Lemons - 0.5 pcs., Chili pepper - 1 pc., Vegetable oil - 3 tbsp., Soy sauce - 3 tbsp, Starch - 1 tsp, Paprika - 1 tsp, Ginger - to taste, Salt - to taste
Cut the meat into two parts, beat with a hammer and cut into small portion pieces. 
Put the meat in a bowl and add starch, paprika, soy sauce, black pepper and chili sauce to it marinate. 
Cut the onions. 
Cut garlic cloves into thin wedges. 
Cut tomatoes with a sharp knife. 
Cut the salted cucumber. 
Cut carrots into thin plates. 
Cut a little hot pepper. 
We rub ginger root on the grater. 
Heat a frying pan over a high heat, adding vegetable oil and stir the pickled meat again. 
Put the meat in a frying pan and stir with a spatula fry, after which we add garlic, ginger and onions to the meat. 
Add carrots, bell peppers, chili peppers to the pan and simmer for 5 minutes constantly stirring. 
Add tomatoes and pickle to the meat with vegetables. 
We languish the dish for another 3-4 minutes and turn off the stove. 
We lay out our finished meat in Thai on a festive plate with lettuce leaves and decorate with chopped lemon wedges. 