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Boiled beef salad, fresh cucumber and sesame
4 servings1 hour 15 min
Beef fillet - 400 g, Water - 700 ml, Cucumbers - 200 g, Onions - 1 pc., Cilantro greens - 50 g, Sesame - 3 tbsp., Salt - to taste, Olive oil - 5 tbsp., Wine vinegar red - 2 tbsp., Lemon juice - 3 tbsp.
Wash the beef pulp and boil in salted water until tender. Cut into thin strips about a centimeter wide. 
Peel the onion from husks and shred with thin half rings. Since the onion goes fresh to the salad, if desired, it (already chopped) can be poured with boiling water and left for five minutes so that the bitterness and strong sharpness are gone. Then drop into a colander, drain the water and add the onions to the salad. 
Wash and shred cucumbers with straws. You can first peel cucumbers from the skin. For winter long-fruited cucumbers, this is very important, but for summer, I think, superfluous. 
Add olive oil, wine vinegar and lemon juice to the saucepan. It is better to squeeze the lemon juice through a strainer so that the flesh and bones do not get into the sauce. Mix the sauce. 
Go through the cilantro, remove hard stems. Wash the greens and shake from the water. Finely shred. 
Put beef, cucumber and cilantro in a salad bowl. Salt and pour over the prepared sauce. Mix. Top the salad with sesame seeds and cilantro greens. Serve immediately after cooking. 