Asian beef salad

Ingredients for 4 servings:

• 800 g beef (boiled beef)
• 1 liter beef broth, strong
• 2 onions
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 200 g onion(s) (silver), pickled
• 200 g pumpkin flesh, pickled
• 1 garlic clove(s)
• 2 chili peppers, fresh, red
• 2 tbsp chili sauce
• 1 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 2 tbsp oil (sunflower)
• 1 tsp ginger root, freshly grated
• some salt and pepper
• 1 pinch of allspice
• 1 bunch of coriander leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 3 hours 55 minutes

Place the meat in a pot and cover with boiling beef broth. Cover and simmer for about 1 1/2 hours, then let it cool in the broth. Peel and halve the onions and trim the peppers. Cut everything into strips. Drain the shallots and pumpkin pieces, then cut the pumpkin pieces into strips. Place the vegetables in a bowl. Peel and finely dice the garlic, wash the chilies, halve and deseed them, and cut them crosswise into fine strips. Combine the chili sauce, soy sauce, balsamic vinegar, and sunflower oil in a small pan, bring to a boil briefly, and stir in the honey. Stir in the chilies, garlic, and grated ginger, season to taste, and let cool again. Once the meat has cooled, cut it into thin slices across the grain, then into strips. Add it to the prepared ingredients and pour the marinade over it. Mix well and let it sit in the refrigerator for about 2 hours. Garnish with coriander leaves to serve. Baguette goes well as a side dish with this dish.