Mexican beef salad

Ingredients for 6 servings:

• 500 g lean beef
• 1 stock cube
• 1 can/n corn kernels
• 1 can kidney beans
• 1 bell pepper(s), red
• 2 stalks of spring onion(s)
• 200 g butter cheese
• 1 ½ cup(s) beef broth
• Red wine vinegar
• Dijon mustard
• Sambal Oelek

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil the beef in water with a stock cube and let it cool. Then cut the beef into small cubes. Cut the butter cheese into small cubes. Place the corn kernels and kidney beans in a sieve, rinse with clean water, and let it drain. Clean the bell pepper and cut into small pieces, and clean the spring onion and finely slice it. Make a salad dressing with approximately 1.5 cups of beef broth, a little red wine vinegar, Dijon mustard, and sambal oelek. Then mix this with all the other ingredients. Tip: Add the cheese just before serving so it doesn’t become mushy if it sits in the broth for too long.