1 kg of alcatra cut into fine strips
1/4 cup of soy sauce
1 tablespoon of olive oil
1 tablespoon of red wine, dry
2 tablespoons of cornstarch
1/4 teaspoon of ground ginger
salt
6 medium peppers, any color, cut into 1 cm wide strips
3 medium onions, sliced and rings
olive oil or vegetable oil
1 slightly crushed garlic clove
1 tablespoon of mustard
1 kg of alcatra cut into fine strips
1/4 cup of soy sauce
1 tablespoon of olive oil
1 tablespoon of red wine, dry
2 tablespoons of cornstarch
1/4 teaspoon of ground ginger
salt
6 medium peppers, any color, cut into 1 cm wide strips
3 medium onions, sliced and rings
olive oil or vegetable oil
1 slightly crushed garlic clove
1 tablespoon of mustard
Mine for at least 2 hours in advance
Cut the meat into fine strips and place it in a bowl with soy sauce, olive oil, red wine, cornstarch, ginger, salt, and reserve
Heat a large skillet over high heat with 2 tablespoons of olive oil or vegetable oil and fry the peppers with half a teaspoon of salt, stirring frequently for 5 minutes
Remove with a slotted spoon and reserve
Add another 2 tablespoons of olive oil or vegetable oil to the same skillet, heat it well, add the onion and half a teaspoon of salt, and sauté for 3 minutes
Remove with a slotted spoon and reserve
Heat the skillet again and add another 2 tablespoons of olive oil or vegetable oil
Add the garlic and mix constantly, and fry the mixture until it's lightly golden, for 3 to 4 minutes
Discard the garlic
Add the mustard and mix
Assemble the salad on a plate, making layers of peppers, onion, and meat strips
Cover and refrigerate until serving time
Serves 8.
